Go Back
–+ servings

Creamy Broccoli Pasta

This creamy broccoli pasta is a simple, comforting dish that can be made in just under 20 minutes. This recipe is loaded with fresh broccoli in a velvety sauce, made with a rich blend of cream and pecorino romano cheese. 
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8

Ingredients

  • 16 ounces orecchiette
  • 4 tablespoons butter
  • 4 garlic cloves (minced)
  • 4 cups broccoli (divided)
  • 1 tablespoon flour
  • 1 ½ cup cream
  • ½ teaspoon coarse salt
  • ⅓ cup pecorino romano cheese
  • ½ cup pasta water (reserved (this is important for the sauce))

Instructions

  • Cook pasta, according to package directions for al denté. Reserve 1/2 cup of pasta water, drain and set aside.
  • Divide broccoli into two 2 cup servings. Steam 2 cups of broccoli and set aside. Finely chop remaining broccoli and set aside for sauce. 
  • Heat butter over medium heat, add garlic and sauté until aromatic. Add chopped broccoli and continue to cook until broccoli is tender. 
  • Sprinkle flour over broccoli and stir until well distributed.
  • Whisk in heavy cream and salt, cooking until thickened. 
  • Remove from heat before stirring in pecorino romano cheese, to avoid clumping.
  • Add pasta and broccoli back to the pot and stir until well coated.
  • Add pasta water as needed, stirring until sauce has reached desired consistency. 

Nutrition

Calories: 449kcal Carbohydrates: 48g Protein: 11g Fat: 24g Saturated Fat: 15g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 0.2g Cholesterol: 70mg Sodium: 271mg Potassium: 320mg Fiber: 3g Sugar: 4g Vitamin A: 1122IU Vitamin C: 40mg Calcium: 111mg Iron: 1mg