This authentic broccoli pasta recipe, called pasta con broccoli, comes straight from Tuscany. Learn how to make this simple, delicious vegetarian meal- one of our most popular orecchiette recipes on the blog! Video.
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After taking a week-long cooking class in Tuscany my good 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 odd, but as she continued describing how luscious and creamy the broccoli sauce became once it cooked down, and how the orecchiette pasta cradled it so lovingly, my interest was piqued.
So broccoli pasta became our dinner last night, and I must say, it was delicious!
Watch how to make pasta con broccoli,
ORECCHIETTE BROCCOLI IngredienTs
- Broccoli Florets – you can use fresh broccoli or frozen!
- Orecchiette pasta- translates to “little ear”. An ear-shaped pasta that literally cradles the sauce. Feel free to use other pasta shapes.
- Extra virgin olive Oil– adds rich creamy flavor to the sauce
- Chili flakes – for a milder flavor try Aleppo or Urfa Biber.
- Anchovy paste- for a vegan option, sub white miso paste (or sub 1-2 mashed whole anchovies)
- Veggie broth or chicken broth
- Pecorino cheese– freshly grated is BEST here as pre-grated often has caking agents that prevent the sauce from getting creamy. Sub parmesan, FYI, pecorino is saltier.
- Lemon Zest– for a little brightness.
- Baby Spinach– just a little handful to give the sauce more vibrant color.
- 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 Pasta con broccoli
- 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), and serve over cooked pasta with pecorino.
- 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.
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.
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.
Step Four: Use your immersion blender here, right in the pan ( or add this to a blender). To add more vibrant color, add a handful of baby spinach and blend this in! (Or place the sauce in your blender).
Step Five: Add the cooked pasta and again taste for salt. Add a little warm pasta water if you like it looser or saucier.
Step Six: Garnish with lots of chili flakes, lemon zest and more grated pecorino cheese. Serve it up in your favorite pasta bowl.
Storage
Leftovers will keep up to 4 days in an airtight container in the refrigerator. Reheat gently in a saucepan, adding a splash of water if needed, or microwave.
What to Serve With Orecchiette Broccoli
Serve with a leafy green salad and crusty bread!
pasta con broccoli FAQS
Broccoli that has been steamed and blended (optional) with broth, garlic, lemon zest and chili flakes.
Orecchiette translates to “little ear”. An ear-shaped pasta that literally cradles the sauce.
Lemon, pecorino and parmesan cheese, pine nuts, walnuts, garlic, onion, shallots, basil, bread crumbs, and olives.
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
- Steamed Broccoli with Garlic, Chili & Lemon Zest
- Best Pasta Recipes
- Vegan Broccoli & Cheddar Soup
- Grilled Broccolini
- Creamy Broccoli Pesto Soup
- Perfect Roasted Broccoli
- Easy Dinner Ideas
- Lemon Pasta
xoxo
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
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Orecchiette Broccoli Recipe
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 4
- Category: vegetarian main
- Method: stove top
- Cuisine: Italian
- Diet: Vegetarian
Description
Orecchiette Broccoli Sauce (pasta con broccoli) a simple vegetarian pasta dish hailing from Tuscany that is easy to make, healthy and oh so delicious!
Ingredients
- 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 (don’t skimp here!)
- 1 fat shallot, diced -or half a white or yellow onion
- 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 anchovy paste ( or sub white miso paste)
- 2 cups veggie broth or chicken broth
- 1–2 teaspoons lemon zest
- 1/4 cup fresh grated pecorino cheese
- small handful baby spinach (or arugula), chopped for more vibrant color
- 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
- Steam small broccoli florets until very tender (easily pierced with a fork) then chop and set aside.
- Cook the pasta in 8 cups water with 1 tablespoon salt (measure), Save a cup of hot pasta water when you drain.
- 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.
- 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.
- Stir in the lemon zest and 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.
- Use an immersion blender right in the saucepan and add a small handful of chopped baby spinach and blend until smooth. Using the full 3 tablespoons of olive oil will help make the sauce “creamy”. (Alternatively, place the sauce in a blender with spinach).
- Combine. Add the pasta to the sauce and add more hot pasta water as needed 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) or more pecorino if you like.
- Divide among pasta bowls and top with any of the garnishes you like!
Notes
Pecorino. 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. Also, pecorino is much saltier than parmesan, so if using parmesan, you may need more salt.
We adjusted the recipe to make this more vibrant in color. Adding the spinach is not traditional but does add a beautiful vibrance to the sauce.
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
Can’t wait to try this recipe. After reading the comments, I’m wondering if I’m the only person on the planet who can’t find orecchiette. I checked all of my local stores and can’t even find similar shapes. Do you have any suggested alternative pastas?
Trader Joes usually has it if you live near one. You now I think any smaller pasta would work- penne, etc.
Loved it. Had a vego friend pop in for mid week dinner. With brocolli in fridge, a fast internet search and in no time at all wa-la masterpiece. I added lightly steamed snap peas and baby kale to for variations of green and truffle oil made It restaurant quality. Thanks for recipe
Glad you liked it!
Loved it. A vego friend drop by for mid week dinner. Had broccoli in fridge, quick google search and wa-la quick tasty masterpiece. I added lightly steamed veg of snap peas and baby kale to make this dish pop with various shades of green. The truffle oil indeed made it restaurant quality. Thanks for your recipe
This was a delicious part of our Easter dinner – a main for me and a side for my husband and daughter, who had salmon with it. I used frozen broccoli because it is self isolation time and that’s what we had. I also added a little heavy cream to the sauce, because it’s Easter and that’s ok. Use vegan fish sauce because I’m out of miso. Garnished with truffle oil, pine nuts and grated veggie romano. Thanks for a great recipe!
sounds perfect Vivian!
Absolutely yummy; so simple; so earthy. I used miso paste; might try anchovies next time. I didn’t mess around with the recipe…great as is. The lemon zest and pecorino rounded it off nicely. And with a little cabernet malbec it was perfect. An instant favourite
So easy and love the different way of incorporating broccoli! I didn’t have miso or anchovies so I added some mushrooms while the garlic was cooking for that flavor instead and it was a big hit. Thank you!
Did I miss in the instructions where you ask for the 2 cups broth?
Hi Dana, it is in there but I made it a little more clear. Sorry about that!
I rarely review but I was skeptical and curious seeing this recipe and finally pulled the trigger during our covid isolation right now. It was SO good. I didn’t have miso or anchovy so I used a dash of soy sauce and threw a parm rind in while the sauce cooked down. I found it took a tiny bit longer than 10-15 mins but it wasn’t an issue cause I started the pasta last. I ate it leftover today and it was just as good. Parm + lemon essential.
Love this! I added a bit of dried basil to the sauce too and it was delicious! Amazing and healthy recipe too!
Great to hear Gabby!
I made this tonight so inspiring!
I fried some shallots along with the garlic chilli flakes and anchovy. added sun dried tomatoes. Lots of grated Parma on top. It was a big hit, delicious!
Oh great- thanks Cindy!
Great recipe for a quick and easy meal. I used rotini pasta instead and added some white onion plus a splash of white wine. The pasta water added to the sauce and we had no leftovers. Be sure to use the stems when you steam the broccoli as they add a great depth of flavor and a nice texture to the dish.
Thanks Bill!
Fantastic recipe. I made it today and it was superb. I did add some pesto and much more garlic than the recipe called for. It’s a perfect way to get kids to eat broccoli. They won’t even know it’s in there.
Also I didn’t use miso or anchovy; instead, I used veggie broth and garlic paste.
Love it Trina!
Sounds great! Can you use frozen broccoli?
Yes, so people do and just throw it in the pasta water
Thank you for the delicious recipe. Can you use frozen broccoli? I plan on trying it doon
Delicious with miso paste. I was skeptical about cooking broccoli so long as usually cook it til al dente but it was great!
This was so delicious! Tried it finally tonight. Instead of using anchovy or miso paste, I added about a teaspoon of fish sauce and still so tasty! The lemon zest give it a nice kick. 🤤😋
Great idea Carolyn! Love it!
this dinner is so good. we have made it 3 times in the last few months already. we blend our broccoli after it is cooked so its basically pesto like. then let it simmer until everything comes together. we also add extra lemon zest at the end of cooking and to garnish to enhance its flavor. my 4.5 year old loves it and asks for seconds which is always nice to hear!
Thanks for giving us a delicious dinner that we love!
Great to hear! Thanks for sharing!
Great tasting, light, healthy dinner.
I would add less water. It needs some kind of thickening agent. I used a Beurre manié Bc it was just too much liquid. Garlic is like everywhere. I cannot recommend this recipe especially with people who are new at cooking.
Hi Percy, my guess is it needed to cook down a little further. The sauce comes together once it cooks down. Sorry about that!
Follow the instructions and it turns out just fine. “You want the broccoli to basically melt down into a “sauce”. Continue simmering gently, on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10-15 minutes”
shoutout from Poland! I was super sceptical about this tacie but despite me smelling garlicky afterwards I cant say anything negative about it. It felt “good for you” and not like most healthy dishes where you feel deprived. I am in shock!
*I meant “about this recipe” autocorrect
Yay! Im so happy you liked it Tamara!
One of the best dishes I’ve made! Deffinately keeping this one. Super easy and delicious 😍
Great one! Would do it again. So sorry for Prefer to stay anonymous, poor person, I hope this one gets a chance to do it again. It’s not that long, about 40 minutes if you’re lazy should do it. No worries if it’s a Sunday! Could be done even mid-week, like we did. We will even try it for lunch Tomorrow (reheated). Next time, we will try with a different type of pasta, and maybe use some nutritional yeast instead of cheese. Thanks again for sharing!
Hi- I’m so sorry to hear that this didn’t turn out for you. I’m wondering if you saw the recipe “card” at the bottom of the post. Here you’ll find the full ingredient list and instructions. I can see how if you followed the instructions on the post itself, it may have lead you astray. I’m so sorry about that. At the top of every post there is a black “skip to recipe” button- Click that to avoid all the ads and unnecessary commentary.
Maybe calling a recipe that calls for anchovie paste and chicken stock “vegetarian” is a stretch.
Hi those are both optional – I try to make recipes that are adaptable. 🙂
I made this last night and it was phenomenal. Much greater than the sum of its parts. I had homemade chicken stock on hand and did add the anchovies. Most pasta and broccoli dishes are dry or bland. This was neither. Will definitely go into my regular rotation. Thank you for sharing this!
Glad to hear it Emily!