I’m a huge fan of turning vegetables into pasta sauces. I’m also a huge fan of broccoli, so it was only a matter of time before this recipe showed up on the blog. This creamy broccoli pesto pasta combines seasoned broccoli crowns, chicken broth, and a little bit of heavy cream into a surprisingly hearty, nutritious, and flavorful sauce that pairs well with any of your favorite types of pasta.

Your grocery list

• Broccoli crowns (fresh or frozen)
• Low-sodium chicken broth
• Heavy cream
• Salt
• Black pepper
• Store-bought pesto (or make your own at home with this recipe – basil pesto
• Pasta of your choice
• Red pepper flakes

Equipment/tools you’ll need

• Cheese grater (if you’re making your own pesto, grating your own cheese is best)
• Measuring cups/spoons
• Cutting board and knife
• Immersion blender, blender, or food processor (for blending down the broccoli into a thick sauce)
• Large pot for boiling pasta
• Strainer for pasta
• Large baking sheet or roasting pan
• Large pan with lid
• Wooden spoon or rubber spatula

Making broccoli pesto pasta: step-by-step instructions

Making broccoli pesto pasta is a straightforward and simple process. There are 4 parts to getting the job done.

Make your broccoli pesto

1. Roast broccoli: Preheat the oven to 400°F. Toss most of the broccoli florets with olive oil, salt, and pepper. Roast for about 15-20 minutes or until tender and slightly charred.
2. Combine pesto ingredients: In a food processor, add the roasted broccoli, fresh broccoli, fresh basil (optional, but recommended), Parmesan cheese, pine nuts (walnuts or almonds would also work), garlic, olive oil, lemon juice, and zest. 
3. Pulse into pesto: Pulse the mixture until it reaches your desired consistency. If you prefer a chunkier pesto, pulse it a few times. If you want a smoother texture, pulse it for a longer duration.

Boil and strain pasta

1. Pick a pasta: Choose your favorite type of pasta, such as penne, spaghetti, orzo, or fusilli. Whatever kind of pasta you have in the pantry will work. I promise.
2. Bring water to a boil and add salt: Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt to the boiling water.
3. Boil pasta: Add the pasta to the boiling water and cook according to the package instructions until al dente (cooked through, but there’s still some bite to it). The pasta will cook a bit more in the sauce, so don’t be worried if you feel like it isn’t all the way done.
4. Strain pasta: Once the pasta is cooked, drain it in a colander and set aside.

Make pasta sauce

1. Heat oil in a pan: Heat a drizzle of olive oil in a large skillet or pan over medium heat.
2. Add pesto: Add the broccoli pesto to the pan and stir it into the heated oil.
3. Add liquid to make sauce: Gradually add a small amount of liquid, such as chicken or vegetable broth or water, to thin out the pesto and create a sauce-like consistency. NOTE: Adding heavy cream will make your pasta creamy and delicious – how much creamy is up to you.
4. Season to taste: Taste the sauce and season with salt and pepper as needed. Adjust the flavors to your preference .

Put it all together

1. Toss pasta in sauce: Add the cooked and strained pasta to the pan with the broccoli pesto sauce. Toss well to coat the pasta evenly with the sauce.
2. Add reserved pasta water: If the sauce seems too thick, add a splash of reserved pasta cooking water to loosen it up. The starches in the leftover pasta water will help create a sauce that clings to the pasta.
3. Garnish and serve: Serve the broccoli pesto pasta hot, garnished with additional Parmesan cheese, red pepper flakes, and a drizzle of olive oil (plain or infused with black truffle) if desired. Enjoy!

Ways to adjust your broccoli pesto pasta

1. Add protein: Enhance the nutritional value of your dish by incorporating protein-rich ingredients such as grilled chicken, shrimp, or tofu. This not only adds a satisfying element to the pasta but also makes it a more complete meal.
2. Experiment with different pasta varieties: While traditional pasta works wonderfully with broccoli pesto, don’t hesitate to try alternative options like whole wheat pasta, gluten-free pasta, or even zucchini noodles for a healthier twist.
3. Customize with additional vegetables: Boost the veggie content of your dish by tossing in some colorful vegetables like cherry tomatoes, roasted bell peppers, or sautéed mushrooms. You can even fold more steamed or barely cooked broccoli into your pasta. These additions will not only provide extra flavor but also enhance the overall texture of the pasta.
4. Play with spices and herbs: Don’t be afraid to get creative with your seasonings. Consider adding red pepper flakes for a spicy kick, fresh basil for a burst of freshness, or even a sprinkle of Parmesan cheese to elevate the flavors.
5. Incorporate different cheeses: While traditional broccoli pesto pasta is typically made with Parmesan cheese, you can experiment with other types of cheese like feta, goat cheese, or even a creamy mozzarella to give your dish a unique twist.
6. Adjust the consistency of the pesto: If you prefer a creamier pesto, try adding a bit more heavy cream, an ounce of cream cheese, or Greek yogurt to the sauce. This will give your pasta a luscious texture and add a hint of richness to the dish.
7. Garnish with crunchy toppings: To add an extra layer of texture to your pasta, top it off with some toasted pine nuts, breadcrumbs, or even crispy bacon bits. These toppings will provide a satisfying crunch that complements the creamy broccoli pesto.

How to store broccoli pesto pasta

1. In the Refrigerator: If you have leftovers, store the broccoli pesto pasta in an airtight container and refrigerate it promptly. It can be stored in the refrigerator for up to 3-4 days.
2. How to Freeze: If you want to store the pasta for a longer period, freezing is an excellent option. Portion out the pasta into individual servings, place them in freezer-safe containers or freezer bags, and freeze them for up to 2-3 months.
3. Reheating: When you’re ready to enjoy your stored broccoli pesto pasta, simply thaw it overnight in the refrigerator, if frozen. Then, reheat it in a skillet or microwave until heated through. You may need to add a splash of water or olive oil to prevent it from drying out. If reheating in the oven, add a bit of water and wrap in aluminum foil before heating on 200-250ºF for 15-20 minutes.
4. A note on texture: Keep in mind that the texture of the pasta may slightly change after refrigeration or freezing. The pesto sauce may thicken, and the pasta may become softer. However, the flavors will still be delicious, making it a convenient option for quick and easy meals. And remember, good storage practices not only help maintain the taste and quality of your broccoli pesto pasta but also ensure food safety.

Broccoli Pesto Pasta

If you like broccoli, you'll love this. This pasta dish is nutritious yet hearty and turns this classic vegetable into something new and exciting.

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Course: Main Course

Cuisine: Fusion

Keyword: Broccoli, Pasta, Pesto

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 servings

Calories: 41%

Author: Lena B.

Cost: $13

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Equipment

• Cheese grater (if you’re making your own pesto, grating your own cheese is best)
• Measuring cups/spoons
• Cutting board and knife
• Immersion blender, blender, or food processor (for blending down the broccoli into a thick sauce)
• Large pot for boiling pasta
• Strainer for pasta
• Large baking sheet or roasting pan
• Large pan with lid
• Wooden spoon or rubber spatula

Ingredients 

1x2x3x

• ▢ 2-3 cups fresh broccoli florets, about 2 medium broccoli crowns
• ▢ ¾ cup chicken broth, low-sodium
• ▢ 2 cups heavy cream
• ▢ Salt and pepper to taste
• ▢ 1 cup Pesto, storebought or make your own at home with this recipe – basil pesto
• ▢ 1 ½ cups dry pasta, of your choice
• ▢ A pinch of Red pepper flakes

Instructions

Make your broccoli pesto

• Preheat the oven to 400°F. Toss most of the broccoli florets with olive oil, salt, and pepper. Roast on a baking sheet for about 15-20 minutes or until tender and slightly charred.
• In a food processor, add the roasted broccoli, the remaining fresh broccoli, fresh basil, Parmesan cheese, nuts, garlic, olive oil, lemon juice, and zest. Pulse the mixture until it reaches your desired consistency.

Boil and strain pasta

• Fill a large pot with water and bring it to a rolling boil. Add a generous amount of salt to the boiling water.
• Add the pasta to the boiling water and cook according to the package instructions until al dente.Once the pasta is cooked, drain it in a colander and set aside.

Make pasta sauce

• Heat 1 tablespoon of olive oil in a large skillet or pan over medium heat.
• Add about a cup of the broccoli pesto to the pan and stir it into the heated oil.
• Gradually add chicken or vegetable broth and heavy cream, to thin out the pesto and create a sauce-like consistency. Taste the sauce and season with salt and pepper as needed. Adjust the flavors to your preference .

Put it all together

• Add the cooked and strained pasta to the pan with the broccoli pesto sauce. Toss well to coat the pasta evenly with the sauce. If the sauce seems too thick, add a splash of reserved pasta cooking water to loosen it up.
• Serve the broccoli pesto pasta hot, garnished with additional Parmesan cheese, red pepper flakes, and a drizzle of olive oil, if desired. Enjoy!

Notes

• If making your pesto from scratch, using fresh broccoli is recommended.
• You can make your pesto from scratch and then add the cooked broccoli or combine store bought pesto and cooked broccoli for your own broccoli pesto.
• To use frozen broccoli floret, first thaw or cook them according to the package directions. They can then be strained of excess liquid then added to the pesto.
• For extra broccoli flavor and nutritional value, broccoli can be cooked (or nearly raw) and folded into the pasta.

Nutrition

Calories: 819kcal (41%) | Carbohydrates: 43g (14%) | Protein: 13g (26%) | Fat: 67g (103%) | Saturated Fat: 32g (200%) | Cholesterol: 140mg (47%) | Sodium: 793mg (34%) | Fiber: 4g (17%) | Sugar: 8g (9%) | Vitamin A: 3284IU (66%) | Vitamin C: 41mg (50%) | Calcium: 210mg (21%) | Iron: 1mg (6%)

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