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If you've got leftover broccoli in the fridge, make this ultra-creamy, melt-in-your-mouth pasta with broccoli, basil and Parmesan. It's really simple, deliciously gourmet and a guaranteed treat!
And if you like quick pasta recipes, you'll love these Linguine with Lemon and Mascarpone or these pasta with Gorgonzola cream and mushrooms.
Table des matières
💙 Why you'll love them
- They are very simple to make, ideal for a lazy evening.
- They are in season.
- They are absolutely delicious and creamy.
🥦 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Broccoli: in season from September to November included.
- Garlic and shallots.
- Pasta: even better fresh! I recommend long pasta, which holds the sauce well, such as Papardelle, Linguine or Spaghetti.
- Cheeses: Parmesan (buy it in pieces and grate it yourself if possible, it's a thousand times better) and ricotta.
- Basil.
✅ Vegan, gluten-free and dairy-free version
- To make this cream of broccoli pasta vegan, replace the Parmesan with the vegan grated cheese of your choice and the ricotta with a vegan cream cheese. Most pasta is made from wheat semolina, and therefore vegan.
- To make this recipe gluten-free, buy gluten-free pasta and check that your ricotta and Parmesan cheeses are gluten-free.
- To make this recipe dairy-free, replace the Parmesan and ricotta cheeses with plant-based vegan cheeses of your choice.
💡 Frequently Asked Questions
If you have any sauce left over, I love to add vegetable stock to make a comforting soup/velouté.
❄️Storage
Store pasta in an airtight container in the fridge for 2 days. They may dry out slightly, so I recommend adding a little water before reheating them in the microwave.
😋 Other quick dishes
If you make this pasta with broccoli cream, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Creamy broccoli pasta
Ingredients
- 15 oz broccoli florets
- 1 tablespoon extra virgin olive oil
- 1 shallot
- 2 garlic cloves
- 9 oz pasta
- 2,5 oz Parmesan cheese freshly grated
- 1,5 oz ricotta
- 0,5 oz basil
- 6/8 cups pasta cooking water
- Salt to taste
- Black pepper to taste
Toppings (optional)
- 1 oz cashews
- 1 pinch chili flakes
Instructions
- Cook the broccoli florets in a pan of boiling water for around ten minutes. Meanwhile, sauté the minced garlic and shallot in a pan with a drizzle of olive oil, stirring occasionally.
- Cook the pasta in a pot of boiling water, following the instructions on the packaging.
- Grate the Parmesan and add the cooked broccoli, garlic and shallot, half Parmesan, ricotta, basil, ½ cup pasta cooking water, salt and pepper.
- Start the blender and gradually add the remaining pasta water.
- Drain the pasta, add the sauce and mix well. Add the remaining Parmesan, a few basil leaves and, if you like, chopped cashews and chili flakes.
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