Creamy Broccoli Pasta Delight (Print Version)
Pasta with tender broccoli in a velvety cream sauce, perfect for an easy satisfying meal.
# Recipe Ingredients:
→ Pasta
01 - 12 ounces penne or fusilli pasta
→ Vegetables
02 - 1 large broccoli head, cut into small florets (approximately 12 ounces)
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy
05 - 3/4 cup plus 2 tablespoons heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 2 tablespoons unsalted butter
→ Seasonings
08 - 1/2 teaspoon salt, plus additional for pasta water
09 - 1/4 teaspoon freshly ground black pepper
10 - Pinch of red pepper flakes (optional)
→ Garnish
11 - Extra grated Parmesan cheese
12 - Freshly chopped parsley
# Directions:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Add broccoli florets during the last 3 to 4 minutes of cooking. Reserve 1/2 cup of pasta water, then drain pasta and broccoli.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add onion and sauté for 2 to 3 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
03 - Pour in heavy cream and bring to a gentle simmer. Stir in grated Parmesan cheese until fully melted and the sauce is smooth.
04 - Add drained pasta and broccoli to the skillet. Toss thoroughly to coat with the sauce, adding reserved pasta water as needed to adjust consistency.
05 - Season the mixture with salt, freshly ground black pepper, and red pepper flakes if desired. Adjust seasoning to taste. Serve immediately garnished with extra Parmesan cheese and chopped parsley.
# Expert Advice:
01 -
- The whole thing comes together in 30 minutes, and most of that time the pasta does the work for you.
- Broccoli becomes almost luxurious when it's nestled in cream sauce instead of steamed standalone.
- It's vegetarian comfort food that doesn't feel like you're missing anything.
02 -
- Cooking the broccoli in the pasta water instead of separately means you're not making extra dishes, and the broccoli picks up subtle flavor from the starch.
- That reserved pasta water is genuinely essential—it's starchy enough to bind the sauce without making it thin or watery, which is a trick that separates home cooks from people who think all cream sauces need to be heavy.
- Grating fresh Parmesan instead of using pre-shredded means no cellulose or anti-caking agents interfering with how smoothly it melts.
03 -
- Medium heat for the sauce is your friend; rushing it over high heat is how you end up with broken cream and separated cheese.
- Taste constantly as you season—it's easier to add salt than to fix oversalted food, and Parmesan already brings its own saltiness to the table.