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This creamy broccoli pasta is a creamy spin on pesto pasta. Broccoli, greek yogurt, fresh basil, pine nuts, lemon, and olive oil are blended into a silky smooth sauce and served with your favorite tubular pasta. It’s delicious and rich without feeling heavy. A delicious and simple recipe that’s easy to make in under 30 minutes.
This is one of those recipes you have to try to be a believer. Ive never been big on vegetable forward or meals without some sort of meat. This dish is certainly an exception. It has the texture of mac and cheese and a similar vibe.
The toasted panko topping adds a phenomenal crunch and buttery finish that sets the entire dish off. It’s so good, you just need to try it for yourself.
Table of Contents
Ingredient Notes and Substitutions
- Panko crumbs: Japanese panko is crunchy and large in comparison to Italian breadcrumbs. I would not substitute fine breadcrumbs, but crushed croutons could do the trick.
- Broccoli florets: I’ve made this recipe with both fresh and frozen broccoli. Both options work well. Regardless, they should be blanched/boiled. If you use frozen, do not thaw; just boil from frozen.
- Greek yogurt: I used 2%, but fat-free or full-fat all work. The consistency will vary depending on which kind of yogurt you use. More fat will render a thicker sauce, but it can be thinned with pasta water.
- Pine nuts: I toast mine for more nutty aromas. You can also use walnuts. You can omit for a nut-free recipe.
See the recipe card for full information on ingredients and quantities below.
Expert Tips
- Reserve 1 cup of pasta water so you can thin the broccoli sauce as needed. I usually add a small splash to add creaminess.
- Strain the pasta and return to the same hot pot used to boil it. This will keep everything warm while tossing in the creamy sauce.
- Increase the basil to 2 cups to up the basil flavor. It’s subtle as written in the recipe and could easily be doubled for a more pronounced basil flavor.
More Pasta Recipes
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Creamy Broccoli Pasta
Broccoli, Greek yogurt, fresh basil, and your typical pesto ingredients blended into a silky smooth sauce and served with your favorite tubular pasta.
Ingredients
- 1 pound mezzi rigatoni or tubular pasta
- 1/2 cup panko crumbs
- 2-3 tablespoons olive oil
- parmesan cheese, for topping
Creamy broccoli sauce
- 3 rounded cups broccoli florets, 11/2 inch stems included
- 1 cup fresh basil
- 1/2 lemon, juice squeezed
- 1/2 cup Greek yogurt, I used 2%
- 1/2 cup olive oil
- 1/3 cup parmesan cheese, fresh grated
- 2-3 garlic cloves
- 3 tbsp pine nuts, lightly toasted
- pinch crushed red pepper flakes
- pinch salt
Instructions
- Bring a large pot of salted water to a boil. Add broccoli and garlic and cook for 5-6 minutes. Remove with a spider strainer and let excess water drip back into the pot. Transfer broccoli and whole garlic to a blender. Keep water boiling and add rigatoni. Cook al dente and reserve 1 cup of pasta water for later.
- Meanwhile, heat pine nuts in a pan over medium heat. Keep the pan moving to prevent burning. Pine nuts should be slightly golden in color. About 4-5 minutes.
- Heat olive oil and add panko crumbs in the same skillet. Toss to evenly coat the panko. Toast until golden brown, about 4 minutes. Set aside.
- Add toasted pine nuts to the blender along with basil, lemon, greek yogurt, olive oil, parmesan, red pepper flakes, and a big pinch of salt. Blend until smooth and very creamy.
- Return strained pasta to the pot and mix with creamy broccoli sauce. Add a small splash of pasta water and mix until creamy. If it is too thick, add additional pasta water as needed.
- Plate topped with crispy breadcrumbs and freshly grated parmesan cheese.
Notes
Japanese panko is crunchy and large in comparison to Italian breadcrumbs. I would not substitute fine breadcrumbs, but crushed croutons could do the trick.
I’ve made this recipe with both fresh and frozen broccoli. Both options work well. Regardless, they should be blanched/boiled. If you use frozen, do not thaw; just boil from frozen.
I used 2% Greek Yogurt but fat-free or full-fat all work. The consistency will vary depending on which kind of yogurt you use. More fat will render a thicker sauce, but it can be thinned with pasta water.
Nutrition
Serving: 1gCalories: 586kcalCarbohydrates: 66gProtein: 16gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.002gCholesterol: 5mgSodium: 152mgPotassium: 404mgFiber: 4gSugar: 4gVitamin A: 533IUVitamin C: 45mgCalcium: 142mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Lovely!!