Creamy Broccoli Pasta
A cozy, creamy pasta loaded with broccoli, garlic, parmesan, and a velvety sauce made without heavy cream. A family-friendly, veggie-forward dish that comes together quickly for an easy weeknight meal.
10 mins
Prep Time
15 mins
Cook Time
25 mins
Total Time
6
Servings
Ingredients
- • 2 Tbsp butter
- • 1/2 A yellow onion, diced small
- • 16 Oz. (2 cups) fresh broccoli (crowns + stems), roughly chopped small
- • 3 Cloves garlic, minced
- • 1 1/2 Tsp kosher salt
- • 1/2 Tsp pepper
- • 2 Tbsp flour
- • 2 Cups milk (we use 2% but any will work)
- • 4 Oz. cream cheese
- • 16 Oz. ditalini pasta (or substitute pasta of choice)
- • 1/4 Cup grated parmesan
- • 1/2 Cup pasta water
Instructions
- Bring a pot of generously salted water to a boil for the pasta.
- Preheat a separate pot or large pan over medium heat and add the butter. Once melted, add the onions and sauté for 2–3 minutes until tender and translucent.
- Add the broccoli, garlic, salt, and pepper. Sauté for 3–4 more minutes until the broccoli is almost tender.
- Add the flour and mix with the veggies. Cook for 1 minute, then stir in the milk 1/2 cup at a time, mixing to fully incorporate before adding more. Add the cream cheese and stir until melted into the sauce, then turn off the heat until the pasta is ready.
- Boil the pasta 2 minutes less than package directions, reserving 1/2 cup pasta water, then transfer pasta into the saucepan.
- Turn the heat back to medium and add 1/4 cup pasta water. Mix with the sauce, stir in grated parmesan, and cook 2–3 minutes until the sauce thickens and coats the pasta. Add additional pasta water if needed.