Authentic Broccoli Pasta from Italy! A simple, delicious vegetarian recipe for Orecchiette with Broccoli Sauce – full of flavor and nutrients! Video. See our 20+ BEST Broccoli Recipes!

Orecchiette Pasta with Broccoli Sauce - a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy and oh so delicious!| #Orecchiette #broccolipasta #orechiettepasta #broccolirecipes #vegetarian #pastarecipes #healthypastarecipes |www.feastingathome.com #feastingathome

We rise by lifting others.

R. Ingersoll 

After taking a week-long cooking class in Italy, my friend Mark brought back this traditional Tuscan recipe and made it for his wife. Truth be told when my friend Sonna first described it to me- how the broccoli was cooked down for a long time, I had some reservations. The thought of mushy broccoli seemed really off-putting, but as she continued describing how luscious and creamy the broccoli sauce became once it cooked down for a while, and the way the orecchiette pasta cradled it so lovingly, my interest was piqued. So this became our dinner last night, and I must say,  it was delicious! And a whole lot of broccoli went into this!

Here is another delicious pasta dish you may love as mush as we do, Pasta Primavera!

Broccoli Pasta | 60-sec Video

Orecchiette Pasta with Broccoli Sauce - a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy and oh so delicious!| #Orecchiette #broccolipasta #orechiettepasta #broccolirecipes #vegetarian #pastarecipes #healthypastarecipes |www.feastingathome.com #feastingathome

ORECCHIETTE WITH BROCCOLI Ingredient Notes

  • Orecchiette pasta- translates to “little ear”.  An ear-shaped pasta that literally cradles the sauce. Feel free to use other pasta shapes.
  • Chili flakes – for a milder flavor try Aleppo or Urfa Biber.
  •  Anchovy paste- for a vegan option, sub miso paste (or sub 1-2 mashed whole anchovies)
  •  Veggie broth or chicken broth
  •  Freshly grated pecorino cheese– freshly grated is BEST here as pre-grated often has caking agents that prevent the sauce from getting creamy.
  • Optional Garnishes: truffle oil, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, or olives.

See the recipe card below for a full list of ingredients and measurements.     

Why You’ll Love This Recipe

  • It is packed with nutrition! Lots of broccoli in the sauce along with garlic, lemon and chili flakes. Good clean ingredients!
  • Easy to make! Steam broccoli, sauté aromatics, combine (blend if a smooth sauce is desired), serve over cooked pasta with pecorio.
  • Tasty and Creamy! It has a velvety mouth feel without tons of added fat. Kids like this sauce too!

How to make Broccoli Pasta

Step one: Steam the broccoli, cook the pasta, and save the hot, salted pasta water.

TIP: Throw the broccoli in a strainer in the boiling pasta water to save time and the extra pot.

I used a whole 12-ounce bag of broccoli florets ( about 6 cups, packed)  cut into smaller pieces and then steamed until tender.

Orecchiette Pasta with Broccoli Sauce - a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy and oh so delicious!| #Orecchiette #broccolipasta #orechiettepasta #broccolirecipes #vegetarian #pastarecipes #healthypastarecipes |www.feastingathome.com

Step two: Saute garlic, chili flakes and shallots, in olive oil , when fragrant, add the steamed broccoli and veggie broth, cooking until it falls apart, melts, and cooks down into a sauce (you can help break it apart with a metal spatula).

Take your time here, so the sauce is not grainy, you want the broccoli really soft.

TIP: If the color bothers you blend a cup of the cooked broccoli with a little broth, a splash of olive oil and a handful or two of baby spinach- and stir back into sauce-  to brighten this up. Not traditional but does add vibrance.

Orecchiette Pasta with Broccoli Sauce - a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy and oh so delicious!| #Orecchiette #broccolipasta #orechiettepasta #broccolirecipes #vegetarian #pastarecipes #healthypastarecipes |www.feastingathome.com

Step Three: Create depth.

Stir in pecorino cheese, a little anchovie paste if you like, or even miso paste.  Add lemon zest. Taste, adjust salt and pepper and get the sauce to taste how you like, loosening the sauce with hot pasta water.

For a smoother sauce, feel free to use your immersion blender here, right in the pan.

Step Four: Add the cooked pasta and again taste for salt.  Add a little warm pasta water if you like it looser or saucier.

Orecchiette Pasta with Broccoli Sauce - a simple Italian vegetarian pasta that is full of flavor and nutrients! | www.feastingathome.com

Step Five: Garnish with lots of chili flakes, lemon zest and more grated pecorino cheese.

Serve it up in your favorite pasta bowl.

Orecchiette Broccoli FAQS

What is broccoli sauce made of?

Broccoli that has been steamed and blended (optional) with broth, garlic, lemon zest and chili flakes.

Why is this pasta called orecchiette?

Orecchiette translates to “little ear”.  An ear-shaped pasta that literally cradles the sauce.

What flavors go good with pasta and broccoli?

Lemon, pecorino and parmesan cheese, pine nuts, walnuts, garlic, onion, shallots, basil, bread crumbs, and olives.

What to Serve With Orecchiette Broccoli

Orecchiette Pasta with Broccoli Sauce should be on your next menu plan- it’s full of great broccoli nutrients and flavor, your kids will love this too!

More Recipes You May Like

xoxo

Sylvia

Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Orecchiette Pasta with Broccoli Sauce - a simple Italian vegetarian pasta that is full of flavor and nutrients! | www.feastingathome.com

Orecchiette with Broccoli

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 121 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: vegetarian main
  • Method: stove top
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Orecchiette Broccoli Sauce – a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy and oh so delicious!


Ingredients

Units Scale
  • 12 ounces broccoli florets- cut or broken into very small florets about equal size (about 6 cups packed)
  • 8 ounces short pasta- orecchiette pasta, penne, rigatoni, etc
  • 3 tablespoons olive oil
  • 1 fat shallot, diced
  • 6 garlic cloves- rough chopped
  • generous pinch chili flakes ( Aleppo or Urfa biber is nice here)
  • generous pinch salt and pepper, more to taste
  • 1 teaspoon miso paste (or sub anchovy paste)
  • 2 cups veggie broth or chicken broth
  • 12 teaspoons lemon zest
  • 1/41/2 cup fresh grated pecorino cheese ( please see notes) or fresh parmesan
  • Optional Garnish: pecorino cheese, lemon zest, truffle oil, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, capers, truffle oil or kalamata olives– all optional.

Instructions

  1. Steam small broccoli florets until very tender (easily pierced with a fork) then chop and set aside.
  2. Cook the pasta in 8 cups water with 1 tablespoon salt (measure),  Save a cup of hot pasta water when you drain.
  3. In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes.  Stir in the miso paste (or anchovy), then add steamed broccoli,  salt, pepper and the broth.
  4. Bring to a gentle simmer and break apart the broccoli with a metal spatula into tiny pieces. As it cooks and softens it will get easier to break apart. You want the broccoli to melt down into a “sauce ” – take your time here, adding more liquid as needed.
  5. Stir in 1/4 cup grated pecorino cheese. Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10 minutes. 
  6. At this point, if you like a smoother sauce, feel free to use an immersion blender right in the pan. I did not use one for these photos- but it is an option. Taste and adjust salt and pepper to taste- you want it on the slightly salty side.
  7. Add the pasta. Toss well. Add more hot pasta water to keep it ” saucy.”   Taste once more for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil (or pat of butter- my husband loves this). Stir in more pecorino if you like. 
  8. Divide among pasta bowls and top with any of the garnishes you like!

Notes

Always USE freshly grated cheese. Pre-shredded pecorino or parmesan often have “caking agents” in them-  that prevent cheese from fully incorporating into a sauce- resulting in unpleasant clumping. The cheese should just melt into the sauce. Always check the label.- some stores offer grated pecorino that they grate on-site without these caking agents.

Sometimes I’ll halve the pasta (if cooking for two) and make this with the same amount of broccoli sauce, boosting the broccoli part. Just sayin’.;)

TIP: If the color bothers you, blend a cup of the cooked broccoli with a little broth, a splash of olive oil and a handful or two of baby spinach- and stir back into sauce-  to brighten this up. Not traditional but does add vibrance.

Nutrition

  • Serving Size: with the addition of ¾ cup parmesan
  • Calories: 351
  • Sugar: 3.2 g
  • Sodium: 518.3 mg
  • Fat: 12.7 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 49.2 g
  • Fiber: 7.5 g
  • Protein: 15.6 g
  • Cholesterol: 9.7 mg
Orecchiette Pasta with Broccoli Sauce - a simple vegetarian Pasta dish hailing from Tuscany. #Orecchiette | www.feastingathome.com

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Share this with the world!

Subscribe
to get recipes via email

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. If you’re going to call a dish vegetarian, you shouldn’t recommend using chicken stock or anchovy paste in the recipe.






  2. So I chopped up the broccoli after I boiled it in salted water, it didn’t turn into a sauce. You don’t tell us what to do to the broccoli after it is cooked the first time. I must be missing something important because mine was delicious just not like a sauce any suggestions?






    1. You need to cook it down into a sauce. It takes a little while, but will basically melt into a sauce-like consistancy.

  3. This recipe is a keeper! I followed the recipe and then added, at the end, a can of chopped green olives and garnished it after plating with a few small pieces of ripe fresh avocado. We decided that it needed more hot pepper flakes (will use the entire pepper instead of half) and also slightly more broth flavoring (Better Than Bouillon organic paste – Chicken) so two tablespoons of this. After reading the comments from others, I think I will try the lemon zest next time. Thanks for the recipe!

  4. I wasn’t sure what to think about this because I’ve never made anything like it, but it’s delicious! I used GF pasta and added feta and slivered almonds. Will definitely be making this a staple!






  5. Easy and delicious. Instead of pasta, I folded it into steamed spaghetti squash (love pasta but need to control carb intake).






  6. I lived in Italy for 7 years, and was hosted for a couple of months by a lovely mother and daughter in Rome. They hailed from Puglia, and Inate this dish in their home many times, and they told it was a traditional dish from their region (Puglia).
    I’m pretty sure Orrecchiette are also traditionally Pugliese, not Toscano.
    They would also add a dash of soy sauce and chilli flakes.

  7. How strong of the anchovy flavor is in this recipe? I loveeee anchovies, my husband…not so much lol

  8. Love this combo. Such an easy, good dish — had it for years before realizing it was a thing in Italy too. I cook it by throwing the broccoli into the pasta pot for the last 3-4 minutes, then drain both pasta & broccoli together, then throw it all into the large skillet with garlic/red pepper already browning, and toss & mix. The broccoli comes apart when tossing but leaves some florets as well, nice texture. Lastly mix in a handful of shredded pecorino/romano/parmesan until it vanishes, and serve with more shredded cheese on the side. I’m looking forward to trying it this way too, eg with the steaming & stock. I think the stock may add saltiness which I get from salt in the pasta water.






  9. I love this recipe. I made it for the second time today. It is so comforting, filling, and healthy at the same time. I got away with using 1 tablespoon of olive oil, and I used gluten free pasta (trader joes quinoa fusilli). Last time my leftovers heated up beautifully the next day in a cassarole dish. So, now I make a ton, so I can have a quick and easy lunch tomorrow.






  10. This was lovely! I made this tonight for dinner and it was so flavourful…..adding the lemon zest makes it even better!






  11. This is delicious! I made it vegan (vegan Parmesan and omitted the anchovies). I used extra broccoli and added two cans of chickpeas as well (making a bit extra sauce so I could use 12 ounces of pasta too). I mashed the broccoli and chickpeas with a potato masher while it simmered. I’m so glad I chopped the broccoli small like you said. I added a touch of lemon juice as well. This is a keeper! In school so this will be good lunches for the week and I will make again. 🙂






      1. This was delicious! I have to confess that I couldn’t bring myself to cook the broccoli down into the saucy texture…it looks too bright green and perfect to mush it! I added the broccoli to a skillet with finely diced red onion sautéed in olive oil and butter. Tossed in the cooked, drained pasta (half of a 16 oz bag) and a cup of vegetable broth. Put the lid on and cooked gently for a few minutes. Removed from heat and stirred in about a half cup of finely shredded Parmesan cheese, 3-4 anchovies fillets and a sprinkle of red pepper flakes. Served in a pasta bowl and garnished with kalmata olives, grape tomatoes and more shredded parm. The flavors just go together perfectly!

        I just finished eating it and immediately sat down to write this because I wanted you to know how much I enjoyed it! Next time, I promise I will let the broccoli cook down!






        1. Ahaha! I’m glad you enjoyed it anyhow. I was hesitant as well, but it turns into a luscious sauce.

  12. This was a really fun way to use up a lot of extra broccoli (I had a never ending bag of broccoli from Costco). It reminds me of a chunky pesto when finished. I roasted the broccoli in the oven while I prepped everything else and then added it to the broth. It cooked down in about the same amount of time as the pasta cooked. I broke up the broccoli pieces with a wooden spoon. I used the full cup of cheese because I love cheese. I also added lemon zest and truffle oil. It turned out great!






    1. So good! Added lemon zest and finished with shredded parm. Added depth of flavor that I would’ve missed without. Don’t be shy with the garlic – it was worth the bad breath to add every clove called for! Great recipe – thank you!!!






  13. I made this for dinner last night and it was delicious! Thank you for sharing this recipe; I will be making it again and again.

  14. I just finished it and it was exactly how I thought it would be: delicious and sooo easy! It looks quite cool as well 🙂
    I cooked the broccoli straight away in the broth and after 10 minutes it was perfectly soft to add to the garlic and pepper oil and could even squish it easily with a wooden spatula.
    I added Kalamata olives, lemon and a little bit of truffle oil as a garnish…. hmmm will make it over and over again for sure!






  15. I used this recipe tonight and it turned out fabulous! I didn’t use any oil or anchovies. I used grated Parmesan and will use shredded the next time. Thank you for this simply delicious recipe! I have another






  16. This recipe is fabulous and a great idea! thanks!!! I added Italian Sausage, which the dish begs for IMHO. I used only about half a pound of sausage, but made everything else as detailed.

    I’ve made a similar dish before without mashing and breaking down the broccoli, but your version is much better!






  17. Yum! For how easy this was to put together, it was such a unique dish. I didn’t have a scale, so I eyeballed the broccoli – because of that I could have used a bit more olive oil. I used lemon zest and pine nuts to garnish, and they were fantastic, but I personally also recommend a squirt of lemon juice and more salt to make the flavors pop.






  18. This came out pretty good. I added anchovies and toasted pine nuts when I made it. My wife and I both liked it. We had some leftovers … so the next day I microwaved it, sprinkled a little more cheese on it and added some sliced cherry tomatoes. Still delicious.






  19. I tried this but couldn’t get the broccoli to break down enough, so I threw it in a blender and pulsed it a bit (probably a little too much oops). Still turned out great though! If I wanted to add protein to it, what would you recommend?






    1. Thanks Christy, I adjusted the recipe to note to steam the broccoli until very tender. Im assuming that was the problem, maybe not tender enough to start. Love that you put in in the blender though, nice work! 🙂

    2. I would add a white bean, such as Cannellini Beans which are also called White Kidneys-they are incredible and in a sense “meaty”. Or you could add Navy means. They are similar (not the same-they are a similar variety but not the same legume).






    3. Broccoli actually has protein in it. But if you want higher protein- I only had about 12oz of broccoli on hand so I cooked up 12oz of peas till soft and then pureed them and added at the same time as the cooked broccoli. It actually turned out very well and bonus – more protein! I would also like to say thank you for this recipe. I can’t wait to try again with the right amount of broccoli!






  20. I just bought a broccoli head this week with the intention of making a stir fry but… I think I might take the creamy sauce route instead! Thanks for this one.

Categories

Our Latest Recipes