Creamy Pasta with Broccoli also with Thermomix: the quick, healthy, and flavorful dish: When we want to pamper ourselves without spending hours in the kitchen, this creamy broccoli pasta is exactly what we need.
There’s something extraordinary about transforming broccoli – the king of vegetables ignored by children and underestimated by adults – into a tasty cream capable of elegantly coating every single rigatoni. I make this recipe when I want to eat green without feeling sad. Perfect for a quick lunch, a light dinner, or when a vegetarian friend visits, and you want to pretend it’s no big deal.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
Broccoli, Parmesan, and basil: a combo that tastes like home and brilliance
- 11 oz pasta (like penne, fusilli, rigatoni, caserecce)
- 14 oz broccoli (net weight, after discarding)
- 2 cloves garlic
- 1/3 cup grated Parmesan cheese
- 6 leaves basil
- 3 tablespoons extra virgin olive oil
- to taste salt
Steps
It’s the ideal dish in the cold seasons when broccoli are at their best flavor. But it holds its ground all year: just find fresh broccoli and go. The aroma of golden garlic in the pan, combined with the freshness of the basil and the savory note of Parmesan, creates a harmony that makes you forget that… well, you’re eating vegetables.
Without Thermomix (that is, with your own hands, courage):
1. Bring a pot of salted water to a boil. Boil the broccoli for about 8-10 minutes until they are tender. Drain them (but keep the water).
2. In the same water, cook the pasta until al dente.
Meanwhile, in a wide pan, heat the oil and brown the whole garlic cloves (then remove them, unless you’re a rebel).
3. Pour the broccoli into the pan and sauté briefly.
4. Transfer the broccoli to a blender with the Parmesan, basil, and a ladle of cooking water. Blend until smooth.
5. Drain the pasta, add it to the cream, and mix well over low heat to combine everything. If necessary, add a splash of cooking water.
With Thermomix (for the robot devotees):
1. Cook the broccoli 10 min, Varoma, soft speed (use the basket with water underneath).
Place the broccoli, Parmesan, already browned garlic (separately), basil, oil, salt, and 50 ml of cooking water into the bowl. Blend 30 sec, speed 7.
Add the already cooked pasta and mix 15 sec, soft speed, reverse.Serve as I did with a sprinkle of fresh Parmesan flakes
If you also have broccoli staring at you from the vegetable drawer with a judging look, it’s time to act. Make this pasta and share it with someone who needs comforting without ruining their diet. Taste it, close your eyes, and prepare to say: “Yes, I’m eating broccoli. And yes, they’re delicious.”
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Storage: In the refrigerator for 2 days, in an airtight container.
Notes: You can enrich it with chopped walnuts, a zest of lemon peel, or a tablespoon of ricotta for a softer version.
Serving: Serve it hot, with a fresh basil leaf on top. For a “star chef” effect, a drizzle of raw oil and a few extra Parmesan flakes.
Creamy Pasta with Broccoli also with Thermomix: the quick, healthy, and flavorful dish
FAQ (Questions and Answers)
Can I use frozen broccoli for this recipe?
Yes, but you’ll miss out a bit. Joking (sort of). Frozen broccoli works fine: just cook them a couple of minutes longer and drain them very well to avoid a watery cream.
