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A simple delicious vegetarian recipe for Orecchiette Pasta with Broccoli Sauce – full of flavor and nutrients!
We rise by lifting others. ― R. Ingersoll
After taking a week-long cooking class in Italy, a friend brought back this traditional Tuscan recipe with him and made it for his wife. Truth be told, when my friend Sonna first mentioned it, how the broccoli was cooked down for a ling 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 actually became, 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!
OrEchiette with Broccoli Sauce | 60-sec Video
Ingredients in Broccoli Pasta
- fresh broccoli florets
- pasta- orecchiette pasta, penne, rigatoni, etc
- olive oil
- shallot
- garlic cloves
- chili flakes (Aleppo or Urfa Biber is nice here)
- salt and pepper
- anchovy paste or miso paste (or sub 1-2 mashed anchovies)
- veggie broth or chicken broth
- lemon zest
- fresh 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.
How to make Broccoli Pasta
Step one: Steam the broccoli, cook the pasta, and save the hot salted pasta water.
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, 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 break it apart with a metal spatula).
Step Three: Create depth.
Stir in some pecorino cheese, a little anchovies 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 it 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.
Step Five: Garnish with lots of chili flakes, lemon zest and more grated pecorino cheese.
Serve it up in your favorite pasta bowl.
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!
Other Recipes you may like
- Orecchiette with Creamy Carrot Miso Sauce
- Roasted Broccoli Salad
- 15-Minute Broccoli with Garlic, Chili & Lemon Zest
- Pasta with Broccolini, Preserved Lemon and Chickpeas
- 40 Best Pasta Recipes
- Vegan Broccoli & Cheddar Soup
xoxo
Orecchiette Pasta with Broccoli Sauce
- 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 Pasta with Broccoli Sauce – 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
- 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
- 1–2 teaspoons lemon zest
- 1/4– 1/2 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
- Steam small broccoli florets until very tender (easily pierced with a fork)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 start breaking apart the broccoli with a metal spatula into tiny pieces. As it cooks it will get easier to break apart. You want the broccoli to melt down into a “sauce ” .
- 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.
- 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.
- 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.
- 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’.;)
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
Keywords: Orecchiette Pasta, Orecchiette, broccoli pasta, broccoli pasta recipes, orecchiette pasta recipe, broccoli recipes, vegetarian pasta recipes, healthy pasta recipes, vegetarian broccoli pasta
So many positive reviews I decided to give it a go. But I didn’t like it so much at all. It didn’t really turn into a thick sauce as described, and the taste was mostly overcooked brocoli with salt. Most taste came from parmesan cheese and roasted pine nuts.
Besides, I’m wondering how healthy is is to overcook your vegetables…
Won’t make it again. 🙁
Sorry Laura- it’s not for everyone. I do like this better with Pecorino vs. parmesan, and freshly grated cheese is important here.
Loved it!
★★★★★
So happy to hear!
This was delicious! I decided to add about 3/4 of the broccoli sauce to a blender, for a smoother texture, and loved it. Thanks!
★★★★★
Nice Bea!
I never usually leave reviews or comment on recipes I try. I just had to say that this was one of the worst pasta dishes I have ever made. Inedible.
Oh dear. Sorry this didn’t work for you Anna.
This is a favorite in our home! We top it with a bunch of lemon zest, chili flakes and oil cured olives. Thank you for another great recipe!
★★★★★
Yay thanks Jen!
That was truly delicious and after trying another online broccoli pasta dish – very satisfying. Key additions were the miso and chilli flakes.
Great to hear!
First time I made this with Orzo, soooo good. I always help myself to a second serving!
★★★★★
Nice Amy!
This is the only vegetable dish my 3yo eats. Gratz.
★★★★★
Great to hear!
This was delicious, I love anchovies, doubled the recipe added the lemon zest and the juice of the lemon. Since I have all guys in my house I added the chicken breast of a costco rotisserie chicken, some fresh basil and sun deied tomatoes. It was out of this world and the guys all liked it.
★★★★★
Sounds amazing Lisa!
Love this recipe. It’s become a family favorite. I skip the miso but otherwise follow the recipe. Absolutely delicious. Thanks for this different take on broccoli pasta.
★★★★★
Great to hear Holly!
Delicious and easy. Made recipe “as is” and another one of your “winners”. Made it as a side dish with baked tilapia. You are definitely one of our favorite chefs and every recipe I’ve made of yours, has been a TEN! Thanks for all your hard work creating these recipes. Happy Holidays.
★★★★★
Thanks so much Paula- glad you enjoyed this!
Added chicken broth and red peppers and a splash of pesto. Love this
★★★★★
Thanks Yana! Yes, make it your own!
I made this (with miso as it was what I had) didn’t fancy pasta so added a bit more water and blended to make a yummy thick soup
★★★★★
Awesome Cesca!
this recipe looks so good, can we substitute Miso to something else please?
The miso is optional- anchovy paste is good here.
This was really great! The urfa biber provides just the right amount of kick without being too spicy for the kids. We added pecorino and it really balanced out the zest. My 10 year old wants to try this again, but with shrimp.
★★★★★
Awesome Andrea!
Try cooking the broccoli with the pasta, put it in the salted water 5 minutes before the pasta is ready. Also add butter to the oil for a nutty taste. Also some chilli. Been doing this for years…so yum!
Thanks so much Paulette- great tips!
This is honestly my most favourite recipe ever, I make it all the time!
★★★★★
Thanks Tash, great to hear!
I ran across this recipe while searching ramdomly for something vegetarian to cook a few days ago. After making sure I had all the ingredients, I made it last night. It was absolutely delicious, worthy of 5 stars. I had to adapt the recipe to accomodate a low-FODMAP diet, so I cut out the fresh garlic and shallot and used a garlic-infused olive oil instead. I opted for anchovies (I fudged a little bit here), toasted pine nuts, Kalamata olives, and added small cocktail tomatoes because we love tomatoes. I added a dry cheese I had on hand and the whole dish was PERFECT! I also copied a few Mexican recipes from this site this morning, I’ll let you know how it goes.
★★★★★
Thanks Violet -glad you liked it and were able to adapt to your needs!
its yummy
★★★★★
its very yummy
If you add a pinch of baking soda to the simmering broccoli it will retain it’s color much better. Learned this trick from a cooking show on TV and have used it with asparagus, green beans, kale as well as broccoli.
I emphasize that you use a pinch, maybe a scant 1/4 tsp for the whole head.
This is BRILLIANT Linda! I will have to try this. Learn something new everyday. Love it, thanks!
thank you for this! I made it tonight and it’s super tasty, but the broccoli looked so sad 🙂
Nicely explained. Clearly written instructions.
★★★★★
Thanks Roger. 😉
Delicious, nutritious, and easy to make! Made for great leftovers, too!
★★★★★
Thanks Dan!
Hi Sylvia delicious cant stop making it thank you
So glad you like this Mandy!
Wow! Such a great recipe to use broccoli as a pasta sauce. So healthy and I noted some comments that after cooking the steamed broccoli in the sauce to break it up the bright green color was diminished. I added a “pop” of green of a cup of frozen peas to the sauce for about a minute to upped the green theme.
★★★★★
Love it Jody!
This is one of my husband’s all time favorites now! We make it about twice a month and finish it with home made pesto. The red pepper flakes gives it a nice kick and the miso adds depth. It’s great leftover too!
★★★★★
thanks so much Martha- glad you enjoy this!