Main Dishes
Creamy Broccoli Pasta
Prep
10 minutes
Cook
20 minutes
Yield
2 -3
This broccoli pasta recipe is creamy, quick-to-make, and full of healthy benefits to keep you full.
This broccoli pasta recipe has the health benefits of broccoli and the deliciousness of a big, comforting bowl of pasta. This pasta recipe is vegetarian and is a great, quick dish during a busy week for a healthy dinner. Your whole family will love it!
Why you’ll love this broccoli pasta:
- Quick: Make this broccoli pasta in only 30-minutes
- Easy Cleanup: This dish doesn’t use a million pots, pans, and dishes for you to make. That means less cleanup for you
- Healthy: Get your veggie serving with this broccoli pasta
Ingredient Notes:
Broccoli: Broccoli is packed with vitamins, minerals, and antioxidants. It’s so good for you and with its versatility, it can be enjoyed in so many different ways (more recipes below).
Spaghettini: Spaghettini is thinner than regular spaghetti, however, you can use regular spaghetti in this recipe or whatever pasta noodles you have on hand.
Organika Veggie Broth: For this recipe, I used Organika Veggie Broth. This broth is actually a vegan-friendly protein source and is made with real organic veggies and nutritional yeast. It is a great way to add more protein and health benefits to any recipe that calls for broth.
How to make broccoli pasta:
- Boil 4 1/2 cups water and set aside.
- In a large frying pan add 2 tbsp olive oil over medium heat. Add onions and garlic, cook for about 3-4 minutes until softened.
- Add in spices: chili flakes (1/4-1/2 tsp depending on how much spice you like), dried oregano, salt and pepper. Stir until fragrant, about 1 minute.
- Stir in lemon zest and juice, cook for 1 minute.
- Stir in Organika Veggie Broth powder and then stir in 4 1/2 cups hot water.
- Stir in the spaghettini noodles. Bring to a simmer and stir once noodles start to soften. Keep to a simmer over medium-low heat, cover with a lid and stir occasionally until noodles are cooked al dente and sauce has reduced, about 6-8 minutes. If you find your pasta is not quite done yet and there isn’t much liquid left, add 1/2 cup more water at a time and keep cooking until done.
- Add in the cream cheese and parmesan cheese, stir until cream cheese is blended into the sauce. Next add the frozen broccoli, stir and cover with a lid to allow the broccoli to cook, about 4-5 minutes.
- Taste and adjust seasoning with more salt and pepper if desired. Add in chopped pecans or walnuts.
- Serve with garnished with more shredded parmesan cheese if desired and minced fresh chives.
Expert Tips & FAQ:
Other vegetable options: try fresh broccoli or broccolini. If trying broccolini, you may want to steam or roast it separately since it needs longer to cook than regular broccoli. Another delicious option would be to try frozen peas! They will cook super quickly in the pasta.
Storage: Store leftovers in a sealed container in your fridge for up to 4 days.
Other broccoli recipes you’ll love:
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Creamy Broccoli Pasta
Ingredients
- 1/3 package spaghettini
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1/2 yellow onion, chopped
- 1/4-1/2 tsp chili flakes
- 2 tsp dried oregano
- 2 tsp salt
- 1/2 tsp ground pepper
- zest from one lemon
- juice from half lemon
- 5 tsp Organika Veggie Broth
- 4 1/2 cups hot water
- 1/2 cup cream cheese
- 1/2 cup shredded parmesan cheese plus more for garnish
- 3 cups frozen broccoli florets
- 1/4 cup chopped pecans or walnuts
- 1-2 tbsp minced fresh chives
Instructions
- Boil 4 1/2 cups water and set aside.
- In a large frying pan add 2 tbsp olive oil over medium heat. Add onions and garlic, cook for about 3-4 minutes until softened.
- Add in spices: chili flakes (1/4-1/2 tsp depending on how much spice you like), dried oregano, salt and pepper. Stir until fragrant, about 1 minute.
- Stir in lemon zest and juice, cook for 1 minute.
- Stir in Organika Veggie Broth powder and then stir in 4 1/2 cups hot water.
- Stir in the spaghettini noodles. Bring to a simmer and stir once noodles start to soften. Keep to a simmer over medium-low heat, cover with a lid and stir occasionally until noodles are cooked al dente and sauce has reduced, about 6-8 minutes. If you find your pasta is not quite done yet and there isn't much liquid left, add 1/2 cup more water at a time and keep cooking until done.
- Add in the cream cheese and parmesan cheese, stir until cream cheese is blended into the sauce. Next add the frozen broccoli, stir and cover with a lid to allow the broccoli to cook, about 4-5 minutes.
- Taste and adjust seasoning with more salt and pepper if desired. Add in chopped pecans or walnuts.
- Serve with garnished with more shredded parmesan cheese if desired and minced fresh chives.
