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Home » Recipes » Pasta Recipes

Pasta con Broccoli

Published: Jan 21, 2023 · Updated: Jan 17, 2024 by Marye

Pasta con broccoli is a rich, obsession inducing side dish made with broccoli, pasta, garlic, mushrooms, and a creamy pink Alfredo sauce that is absolutely out of this world.
Total time for the recipe to be finished.Total Time 30 minutes minutes
Jump to Recipe
Overhead view of a pan of pasta with broccoli.
Pasta and broccoli in a white bowl with a text overlay for Pinterest.
Overhead view of pasta in a bowl with text overlay for Pinterest.

Enjoy amazing Italian comfort food right at home with this easy recipe.

Overhead view of a pot of pasta con broccoli in pink sauce.
Table of Contents
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • 🥫 Storage
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 📞 The last word
  • 📖 Recipe
  • 💬 Comments

❤️ Why you'll love it

  • Versatile - it can be a side dish, a light lunch, or add chicken to make a hearty, one pot dinner.
  • It's made all in one pot so there's no mess
  • Even die hard broccoli haters like it

This is an easy, one pan side dish that's like an exotic macaroni and cheese.

This pasta con broccoli recipe was made famous by Pasta House pasta restaurant - it's one of my favorite broccoli recipes ever.

Super easy to make and absolutely delish!

🧾 Ingredients

Ingredients for pasta with broccoli.

It's important to use fresh broccoli and fresh mushrooms in this recipe.

Love broccoli? Try this creamy broccoli casserole with Ritz crackers.

🔪 Instructions

Step by step images showing how to make pasta con broccoli.

Step 1

  1. Cook pasta just 4 minutes and drain.
  2. Add in the remaining ingredients except cheese and mushrooms.
  3. Simmer until the pasta is tender then add the mushrooms.
  4. Stir in the cheese and serve.

🥫 Storage

Leftovers can be put in an airtight container and refrigerated for 4 or 5 days.

I don't recommend freezing this recipe.

To heat:

Add to a pan with a little cream and heat slowly, stirring often.

Closeup of pasta with broccoli.

📖 Variations

  • Sprinkle some crushed red pepper flakes over the top just before serving.
  • Shells, spirals, elbows, or any other pasta shapes can be substituted for the orecchiette. The actual Pasta House pasta con broccoli recipe uses shell pasta.
  • Make this an easy dinner recipe by adding some cooked ground beef or ham. You can do the samething with Noodles Romanoff.
  • I like marinara mixed in with the cream but you can use plain tomato sauce.
  • Substitute asparagus or broccolini for the broccoli.
  • Add some crispy bacon just before serving.

💭 Things to know

Expert Tip: If you prefer a lighter, less heavy sauce you can use half and half in stead of heavy cream in the same measure. Do understand that it will be MUCH less creamy.

  • Be sure to cut the broccoli in small florets so it will cook properly.
  • The pasta should be barely cooked when you add it to the creamy sauce. That way it soaks up the flavor while it simmers.
  • This is basically an Alfredo sauce with a hint of tomato. In a pinch you can simmer the ingredients in a canned Alfredo sauce mixed with the marinara instead of the cream. This isn't quite as delicious but it's always good to know that you can do it.
  • Always use fresh broccoli. Frozen makes the sauce watery.

👩‍🍳 FAQs

Here are the questions I am most frequently asked about this recipe.

What is pasta con broccoli?

Pasta con broccoli, or pasta e broccoli, is Italian for pasta with broccoli - tender, shaped pasta in a creamy pink Alfredo sauce.

Can you freeze pasta con broccoli?

The sauce doesn't freeze well at all - so no.

How long does broccoli last?

Raw or cooked broccoli - 3 to 5 days in the fridge. Cooked broccoli with keep 3 months or more in the freezer.

Overhead view of pasta and broccoli on a white bowl.

📚 Related recipes

  • 50 Best Side Dish Recipes on the Internet is a list of side dish ideas and inspiration.
  • Grilled Chicken Alfredo that Beats Olive Garden is an even better copycat of the famous restaurant dish.
  • Sausage Alfredo Skillet Dinner is quick and easy, made in 15 minutes with smoked sausage and canned Alfredo sauce.

📞 The last word

Here's my experience with this recipe...

  • When I made this one-pot pasta recipe the first time it got a little dry before it was all done. You may need to add a little more cream or a little milk toward the end of the cooking time if that happens. Be sure that it doesn't go dry and start sticking to the bottom of the pan.
  • Make sure to only cook the pasta about half way before draining it and adding the other ingredients. Differently shaped pastas will have different timings - so check it often.
  • If you can't get the sauce to thicken warm about 2 ounces of cream cheese in the microwave and stir it in until smooth. It's my trick to thicken up obstinate sauces and favorite way to rescue a watery cream sauce.
  • Don't use frozen broccoli - it will make the sauce watery and there's no way to really thicken it up.
  • Alfredo sauce separates if you heat it too fast. If you have leftovers, put them in a pan, with a little milk and warm it slowly, stirring often.

Don't you love when you can eat the same food as if you visited a famous Italian restaurant without ever leaving home? Just add these garlic breadsticks!

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

Overhead view of a pan of pasta with broccoli.

Pasta Con Broccoli (Pasta with Broccoli)

4.75 from 8 votes
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Pasta con broccoli is a rich, obsession inducing side dish made with broccoli, pasta, garlic, mushrooms, and a creamy pink Alfredo sauce that is absolutely out of this world.
Course Side Dish
Cuisine Italian
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings:8
Calories:544
Author:Marye Audet-White

Ingredients

  • 12 ounces orecchiette pasta, or your favorite
  • 2 cups broccoli, florets, chopped
  • 1 tablespoon garlic, minced
  • 2 ½ cups heavy or whipping cream
  • ⅓ cup butter
  • ⅓ cup marinara sauce, or tomato sauce. Use more or less to taste.
  • ½ cup mushrooms, thinly sliced
  • 1 cup Parmesan, grated

Instructions

  • Cook pasta about 4 minutes (It won't be all the way cooked). Drain.
  • Add the pasta back to the pot.
  • Add in the cream, butter, tomato sauce, broccoli, and garlic.
  • Stir well and bring to a boil.
  • When the pasta and broccoli are fully cooked, and sauce has begun to thicken, stir in the mushrooms.
  • Let simmer for a couple of minutes so the mushrooms begin to get tender.
  • Add the Parmesan cheese and stir.
  • Pass more Parmesan at the table.

Notes

Storage:
Leftovers can be put in an airtight container and refrigerated for 4 or 5 days.
I don't recommend freezing this recipe.
To heat:
Add to a pan with a little cream and heat slowly, stirring often.
Tips: 
  • If you prefer a lighter, less heavy sauce you can use half and half in stead of heavy cream in the same measure. Be aware that the sauce will be very thin if you do that.
  • Shells, spirals, elbows, or any other pasta shapes can be substituted for the orecchiette.
  • I like marinara mixed in with the cream but you can use plain tomato sauce.
  • Be sure to cut the broccoli in small florets so it will cook properly.
  • This is basically an Alfredo sauce. In a pinch you can simmer the ingredients in a canned Alfredo sauce mixed with the marinara instead of the cream. This isn't as delicious but it's always good to know that you can do it.
  • Substitute asparagus for the broccoli.
  • Add some crispy bacon just before serving.
You'll find more helpful tips and variations in the body of the post.

Nutrition Facts

Calories: 544kcal | Carbohydrates: 37g | Protein: 13g | Fat: 39g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 360mg | Potassium: 293mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1613IU | Vitamin C: 22mg | Calcium: 222mg | Iron: 1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

First published April 7, 2021. Last updated January 21, 2023 for editorial corrections and more tips.

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About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

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Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

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NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

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