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Effortlessly delicious, this Creamy Broccoli Pasta is one of those easy weeknight dinners that will comfort and nourish your soul.

A yummy and garlicky, cheesy n’ creamy sauce enveloping fresh broccoli florets over a bed of al dente pasta — it’s pure comfort in a bowl.

Two bowls of pasta with broccoli and parmesan cheese.

Okay now. If you haven’t treated yourself to some Orecchiette pasta, you’re missing out. The little indentations are perfect for holding onto sauce and other bits of deliciousness. It’s been my latest pasta obsession, and I think you’ll understand why once you try this recipe. 

To make this one-pot creamy broccoli pasta, just cook your noodles, saute the veggies, make the roux, and combine it all together. With minimal ingredients, this delicious meal takes little effort, making it perfect for busy weeknights and a great option for those picky eaters you have at the dinner table!

What’s In Creamy Broccoli Pasta

This one-pot pasta recipe uses orecchiette pasta, which we highly recommend as it’s ideal for holding onto all the creamy goodness. Broccoli is the veggie of choice here, as it goes so well with creamy sauces and adds a nice crunch. 

The creamy sauce is made with all-purpose flour, 2% milk, shredded white cheddar cheese, and parmesan cheese. All excellent ingredients for creating a luscious, creamy texture for the cheesy broccoli sauce.

Broccoli in a blue pot with a wooden spoon.

Easy Variations and Substitutions

Gluten-free: If you’re gluten-free, this recipe will taste just as good with gluten-free flour. Just use a 1:1 ratio of gluten-free flour to all-purpose flour. You can also use your favorite gluten-free pasta instead of orecchiette.

Thin it out: If you would like a thinner cheese sauce, add 2 tablespoons of milk at a time, whisk it into the cheese sauce, and add more until the cheese sauce reaches your desired consistency.

Cheese: We used cheddar and parmesan cheese, but you can use Moneterry jack cheese, gruyere, or your favorite type of cheese. If you want more cheese sauce, double the cheese sauce ingredients!

Broccoli buff: Love broccoli? Double the amount of broccoli used in this easy recipe.

A pot of pasta with broccoli and cheese in it.

Pro Tips for Creamy Broccoli Pasta Recipe

  • Save the extra dish by cooking the pasta and making the sauce in one pot! Just boil the pasta, drain and set aside before using the same pot to make the sauce.
  • To prevent the sauce from curdling, make sure to stir constantly while adding in the milk and cheese. This will help evenly distribute the heat and ensure a smooth sauce.
  • For an extra burst of flavor, top your dish with some roasted garlic or red pepper flakes before serving. This will add some depth and spice to the creamy broccoli pasta.

How to Store for Later

Store leftover creamy broccoli pasta in the fridge for up to 3 days. Just make sure to transfer it to an airtight container before placing it in the fridge.

To reheat, add a splash of milk or water to the pasta and microwave for 1-2 minutes. This will loosen up the sauce and prevent it from getting too dry.

Two bowls of pasta with broccoli and cheese.

Other Recipes Like this Creamy Broccoli Pasta

Can’t get enough of creamy pasta dishes? There’s more where that came from! Here are some of our favorite recipes that are similar to this creamy broccoli pasta:

A bowl of pasta with broccoli and parmesan cheese.

Creamy Broccoli Pasta

This creamy broccoli pasta is simple to make and oh-so comforting. Orecchiette pasta holds the cheesy sauce and broccoli perfectly. It’s a one-pot meal that the whole fam is going to lick clean!

Prep:20 minutes

Cook:20 minutes

Fat 18

Carbs 42

Protein 16

Ingredients

  • 8 oz. orecchiette pasta
  • 1.5 tablespoons olive oil
  • ½ medium white onion diced
  • 3 cloves garlic minced
  • 4 cups broccoli florets chopped into small bite-sized pieces
  • 1 ¾ teaspoon sea salt separated
  • 2 tablespoons unsalted butter
  • ¼ cup all-purpose flour or 1:1 gluten-free flour
  • 1.5 cups 2% milk
  • 1 cup shredded white cheddar cheese
  • ½ cup freshly grated parmesan cheese
  • ½ teaspoon garlic powder

Instructions 

  • Bring a large pot of salted water to a boil and add the pasta. Cook for 6-8 minutes or until the pasta is cooked to al dente. Strain and set aside.

  • Heat the olive oil in a large pot or Dutch oven over medium/high heat. When the olive oil is fragrant, add the onion and saute for 2 minutes. Add the garlic and broccoli and season with ¾ teaspoon salt. Saute for 2-3 minutes or until the broccoli is a deep green and partially cooked (we want it to stay a little crunchy). Remove the vegetables from the pot.

  • Using the same pot, prepare a roux by heating it over medium/high heat. Add butter. When the butter is melted, add flour and whisk until the butter and flour form a crumble or paste. Let the paste cook for at least a minute in the pot.

  • Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens.

  • When the roux is thick, remove it from the heat and slowly add the shredded cheddar cheese. Whisk until the cheese has melted. Repeat with the parmesan cheese.

  • Add the garlic, salt, and pepper to the cheese sauce.

  • Add the pasta and broccoli mixture to the cheese and stir everything together until it’s coated in cheese sauce. If the pasta is sticky, run it under warm water to loosen the pasta. Enjoy.

Tips & Notes

  • If you would like a thinner cheese sauce, add 2 tablespoons of milk at a time, whisk it into the cheese sauce, and add more until the cheese sauce reaches your desired consistency.
  • We used cheddar and parmesan cheese, but you can use Moneterry jack cheese, gruyere, or your favorite type of cheese.
  • If you want more cheese sauce, double the cheese sauce ingredients. Love broccoli? Double those ingredients, too.

Nutrition facts

Calories: 392kcal Carbohydrates: 42g Protein: 16g Fat: 18g Fiber: 3g Sugar: 6g

Photography: photos taken in this post are by Ashley McGlaughlin from The Edible Perspective.



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