Creamy Pasta with Broccoli

This creamy pasta and broccoli recipe has become my weeknight dinner savior when I need something delicious yet quick. The dish comes together in under 15 minutes, doesn't rely on heavy cream, and still delivers that comforting, satisfying taste that both adults and children love.

I first made this recipe during a particularly hectic work week when I needed something nutritious that wouldn't keep me in the kitchen all evening. My family requested it twice more that same week, and it's been in our regular rotation ever since.

Ingredients

• Fusilli pasta works perfectly for catching all the creamy sauce in its spirals
• Broccoli provides vibrant color and nutrition without overwhelming the dish
• Garlic adds aromatic depth that elevates the simple ingredients
• Butter and flour create the base for a perfect roux that thickens beautifully
• Semiskimmed milk keeps the dish lighter while still delivering creaminess
• Parmesan cheese brings that umami richness essential to pasta dishes
• Ricotta cheese adds silky texture and mild flavor that balances the parmesan
• Olive oil helps sauté the broccoli to perfection
• Sea salt and pepper bring all the flavors together

Step-by-Step Instructions

Prepare the pasta

Cook fusilli in generously salted water according to package instructions until al dente. This typically takes about 8 minutes, but always check a minute before the suggested time. Remember to reserve some pasta water before draining, as this starchy liquid helps bind the sauce.

Process the broccoli

Transform both florets and stems into a rice like texture by pulsing in a food processor. The texture should be fine but not mushy, resembling coarse breadcrumbs. This step allows the broccoli to cook quickly and integrate beautifully with the pasta.

Sauté the broccoli

Cook the processed broccoli with garlic in olive oil over medium heat. This step is crucial for developing flavor and softening the vegetable while maintaining its bright green color. Stir frequently for 5 to 6 minutes until tender but still slightly crisp.

Create the sauce base

Make a roux by whisking butter and flour until smooth and golden. This foundation will give your sauce body and richness without heaviness. The mixture should bubble slightly and smell nutty before adding liquid.

Develop the cream sauce

Add milk gradually while whisking continuously to prevent lumps. Let the sauce bubble gently until it thickens enough to coat the back of a spoon. This usually takes about 3 to 4 minutes of constant attention and stirring.

Incorporate the cheeses

Whisk in parmesan and ricotta off the heat until completely smooth. The residual warmth will melt the cheeses perfectly without risking separation or graininess. This dual cheese approach creates complexity without overwhelming the dish.

Combine everything

Fold the pasta and broccoli into the sauce, adding splashes of reserved pasta water as needed to achieve your desired consistency. The starchy water helps the sauce cling to every bite of pasta and broccoli.

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The broccoli stem is my favorite part of this dish, though most people throw it away. When properly prepared, it has a delicate sweetness that balances perfectly with the creamy sauce. My daughter initially picked around the broccoli bits, but now she specifically asks for extra "little trees" in her pasta.

Make Ahead Options

While this pasta is best enjoyed immediately after preparation, you can save time by preparing components in advance. Pulse the broccoli up to two days before and store it in an airtight container in the refrigerator. You can even prepare the sauce separately and refrigerate it, then reheat gently with a splash of milk before combining with freshly cooked pasta and broccoli.

Clever Substitutions

This recipe welcomes adaptations based on what you have available. Cauliflower works beautifully in place of broccoli, offering a milder flavor profile. For a dairy free version, use plant based butter, oat milk, and nutritional yeast instead of cheese. Whole wheat or gluten free pasta can easily replace traditional pasta for those with dietary restrictions. The versatility makes this recipe a reliable standby regardless of dietary needs.

Serving Suggestions

Serve this creamy pasta as a standalone meal or alongside a simple green salad dressed with lemon and olive oil. For added protein, top with grilled chicken or sautéed shrimp. A sprinkle of red pepper flakes adds welcome heat for those who enjoy a bit of spice. For special occasions, pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the creamy flavors.

Storage Guidelines

Store leftovers in an airtight container in the refrigerator for up to two days. The pasta will absorb sauce as it sits, so when reheating, add a small splash of milk and stir gently over low heat until warmed through. Adjust seasoning as needed, as flavors often mellow during storage. This dish is not suitable for freezing as the texture of both the pasta and sauce can become compromised.

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Pro Tips

• Reserve more pasta water than you think you need, as it helps adjust consistency if your sauce thickens too much upon standing
• Pulse the broccoli in batches for more even texture, which ensures consistent cooking throughout
• Finish with a drizzle of good quality olive oil and fresh ground black pepper just before serving for an elegant touch

Common Questions

→ How do I prepare the broccoli for this pasta dish?

Cut the broccoli stem and remove the tough outer layer. Roughly chop both stem and florets, then pulse in a food processor until it forms a crumbly mixture (don't overblend). Process in batches for even crumbs. Alternatively, you can finely chop the broccoli by hand, though this takes longer.

→ Can I use different types of pasta?

Yes, you can substitute fusilli with penne, macaroni, farfalle, tagliatelle or spaghetti. The sauce works well with various pasta shapes, though short pasta varieties tend to hold the creamy sauce particularly well.

→ How do I make the sauce creamy without using cream?

The creamy texture comes from a roux (butter and flour mixture) combined with milk, parmesan, and ricotta cheese. Whisk the butter and flour until smooth, add milk and cook until thickened, then incorporate the cheeses off the heat. The result is a creamy sauce that's lighter than traditional cream-based alternatives.

→ Can I make this dish ahead of time?

This pasta is best served immediately after cooking. If you need to reheat leftovers, you may need to add a splash of water or milk to loosen the sauce, as it will thicken when cooled. Adjust seasoning when reheating. Note that this dish is not suitable for freezing.

→ What can I add to customize this pasta dish?

While delicious as is, you can enhance it with chopped parsley or basil, fried garlic for extra flavor, or parmesan shavings on top. You could also add other quick-cooking vegetables like peas or spinach, or include protein such as grilled chicken or sautéed shrimp for non-vegetarians.

→ Is this pasta dish healthy?

This is a relatively lighter pasta option compared to cream-based alternatives. It contains broccoli for nutrients and fiber, uses semi-skimmed milk instead of cream, and provides a balanced mix of carbohydrates, protein and moderate fat. One serving contains 389 calories, 19g protein, and important nutrients from the broccoli including vitamin C.