Pasta and Broccoli: How to Achieve a Perfect Cream (Ready in the Time It Takes to Cook the Pasta): When we want to treat ourselves without spending hours at the stove, this creamy broccoli pasta is exactly what we need.
There’s something extraordinary about turning a broccoli — the king of vegetables snubbed by kids and underrated by adults — into a flavorful cream that can elegantly coat every single rigatone. I make this recipe when I want to eat green without seeming sad. Perfect for a quick lunch, a light dinner, or when a vegetarian friend arrives and you want to pretend you weren’t put on the spot.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
Broccoli, Parmesan and basil: a combo that tastes like home and brilliance
- 11 oz pasta (types: pendette, fusilli, rigatoni, caserecce)
- 14 oz broccoli (net weight (about 1 lb))
- 2 cloves garlic
- 1.5 oz grated Parmesan (about 1/3 cup grated)
- 6 leaves basil
- 3 tbsp extra-virgin olive oil
- to taste salt
Steps
This is the ideal dish for cold seasons, when broccoli are at their tastiest. But it holds up well year-round: just find fresh broccoli and go. The aroma of garlic golden in the pan, combined with the freshness of basil and the savory note of Parmesan, creates a harmony that makes you forget that… well, you are eating vegetables.
Without a Thermomix (i.e., with your own hands, be brave):
1. Bring a pot of plenty of salted water to a boil. Boil the broccoli for about 8–10 minutes, until tender. Drain them (but reserve the cooking water).
2. Cook the pasta al dente in the same water.
Meanwhile, in a large skillet, heat the oil and brown the whole garlic cloves (then remove them, unless you are a rebel).
3. Add the broccoli to the skillet and quickly sauté them.
4. Transfer the broccoli to a blender with the Parmesan, basil and a ladleful of the cooking water. Blend until you obtain a smooth cream.
5. Drain the pasta, toss it with the cream and stir well over low heat to combine. If needed, add a splash of cooking water.
With a Thermomix (for the robot devotees):
1. Cook the broccoli 10 min, Varoma, soft speed (use the simmering basket with water underneath).
Put the broccoli in the bowl with the Parmesan, already-golden garlic (cooked separately), basil, oil, salt and about 50 ml of cooking water (about 3 1/2 tablespoons). Blend 30 sec, speed 7.
Add the already-cooked pasta and mix 15 sec, soft speed, reverse.Serve it as I do with a sprinkle of fresh Parmesan flakes
If you also have broccoli staring at you from the vegetable drawer with a judgmental look, it’s time to act. Make this pasta and share it with someone who needs a comforting dish that won’t wreck their diet. Taste it, close your eyes, and get ready to say: “Yes, I’m eating broccoli. And yes, it’s 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 grating of lemon zest or a tablespoon of ricotta for an even creamier version.
To serve: Serve hot, with a fresh basil leaf on top. For a “chef” finish, a drizzle of raw olive oil and a few extra Parmesan flakes.
Pasta and Broccoli: How to Achieve a Perfect Cream (Ready in the Time It Takes to Cook the Pasta)
FAQ (Questions & Answers)
Can I use frozen broccoli for this recipe?
Yes, but you’ll be a little less heroic. Kidding (more or less). Frozen broccoli works well: just cook them a couple of extra minutes and drain them very well to avoid a watery cream.
