Creamy Garlic Broccoli Pasta with Parmesan

Effortless and comforting, this Creamy Broccoli Pasta is an ideal weeknight dinner that fills the table with flavor and warmth. Tender broccoli florets and a garlicky, cheesy sauce cling to orecchiette pasta for a dish that’s simple, nourishing, and deeply satisfying.

The sauce is rich and creamy without being heavy: a classic roux-based cheese sauce made from butter, flour, milk, shredded white cheddar and freshly grated Parmesan. Garlic and a little onion add savory depth, while orecchiette’s small cup-like shape captures the sauce so every bite is satisfying. This is a one-pot recipe in spirit—cook the pasta, sauté the vegetables, make the sauce, then combine everything for a quick, minimal-cleanup meal.

What’s in Creamy Broccoli Pasta

This recipe highlights orecchiette pasta because its little cups trap sauce and broccoli pieces so nicely, but any short pasta will work. The vegetable star is broccoli, chopped into bite-sized florets and lightly sautéed so it remains bright and slightly crisp.

The cheese sauce uses a simple combination of butter, all-purpose flour (or a 1:1 gluten-free flour), 2% milk, shredded white cheddar and freshly grated Parmesan. Garlic, a touch of onion and salt season the sauce; garlic powder adds a mild garlic background note if desired.

Easy Variations and Substitutions

• Gluten-free: Use a cup-for-cup gluten-free flour for the roux and swap in your favorite gluten-free pasta.
• Adjust the sauce consistency: For a thinner sauce, whisk in 2 tablespoons of milk at a time until you reach the desired texture.
• Cheese swaps: Cheddar and Parmesan are classic here, but Monterey Jack, Gruyère, or similar melting cheeses work well. To increase cheesiness, simply double the cheese amounts.
• More broccoli: If you love vegetables, increase the broccoli to make the dish heartier and more vegetable-forward.

Pro Tips for a Perfect Dish

• One-pot convenience: Use the same pot to cook the pasta and then make the sauce to minimize cleanup. After boiling and draining the pasta, return the pot to the stove for the sauce.
• Prevent curdling: Stir constantly while adding milk and cheese and remove the pan from direct high heat when incorporating the shredded cheeses to keep the sauce smooth.
• Finish with extra flavor: Top with roasted garlic, a squeeze of lemon, or a pinch of red pepper flakes to brighten and balance the richness if you like.

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or water and warm gently in the microwave or on the stovetop for 1–2 minutes, stirring occasionally so the sauce loosens and the pasta stays creamy.

Other Recipes Like This

If you enjoy creamy vegetable pasta dishes, try variations like creamy asparagus pasta, creamy tomato basil pasta, or creamy pasta with sautéed kale and tomatoes—each pairs vegetables with a velvety sauce for a comforting meal.

Creamy Broccoli Pasta — Ingredients

Serves: 6 • Prep: 20 mins • Cook: 20 mins

• 8 oz orecchiette pasta (or short pasta of choice)
• 1½ tablespoons olive oil
• ½ medium white onion, diced
• 3 cloves garlic, minced
• 4 cups broccoli florets, chopped into small bite-sized pieces
• 1 ¾ teaspoons sea salt, divided
• 2 tablespoons unsalted butter
• ¼ cup all-purpose flour (or 1:1 gluten-free flour)
• 1½ cups 2% milk
• 1 cup shredded white cheddar cheese
• ½ cup freshly grated Parmesan cheese
• ½ teaspoon garlic powder

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook for 6–8 minutes or until al dente. Drain and set aside.
2. In the same large pot or a Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and sauté for about 2 minutes until fragrant and slightly softened. Add the minced garlic and broccoli, season with ¾ teaspoon of the salt, and sauté for 2–3 minutes more until the broccoli turns deep green and is partially cooked but still slightly crisp. Remove the vegetables from the pot and set aside.
3. Return the pot to medium-high heat and make a roux: add the butter and let it melt, then whisk in the flour until it forms a paste. Cook the paste for about a minute to eliminate the raw flour taste.
4. Slowly pour in the milk while whisking constantly. Continue whisking and cooking for 4–6 minutes or until the sauce thickens and becomes smooth.
5. Remove the pot from the heat and gradually whisk in the shredded cheddar until melted, then whisk in the Parmesan. Stir in the garlic powder, remaining salt as needed, and black pepper to taste.
6. Add the drained pasta and sautéed broccoli back into the pot and toss until everything is evenly coated in the cheese sauce. If the pasta clumps, run it briefly under warm water before adding to the sauce. Serve immediately and enjoy.

Tips & Notes

• To thin the sauce, add milk 2 tablespoons at a time until you reach the desired consistency.
• Swap cheeses to change the flavor or meltability—Monterey Jack or Gruyère are excellent alternatives.
• If you want extra sauce or extra broccoli, simply increase those ingredient amounts proportionally.

Nutrition (per serving — approximate)

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

Nutrition information is an approximation and should be used as a guideline only.