Creamy Broccoli Pasta

Creamy Broccoli Pasta is a luscious pesto-like dish that can be enjoyed as a main or side dish! Easy to make and on the table in 30 minutes!



14 oz. bag of Pot of Gold Pasta (or any other short shape)

5 cups broccoli florets

3 T. butter

2 cloves, garlic, minced

¼ cup fresh basil leaves, torn or 2 t. dried basil

1 cup grated Parmesan cheese (I grated Parmesan Reggiano for the best flavor, but other grated Parmesan cheeses will work)

¾ cup heavy cream

1 t. salt

½ t. pepper

Fresh parsley, chopped for garnish


Steam broccoli: In a medium pot add about 1 inch water and broccoli.  Bring to a boil, cover the pot, and steam until the broccoli is tender, about 5-7 minutes.

Drain broccoli. Save about ½ cup of small broccoli florets and add the rest to a food processor.

Add the butter, garlic, basil, Parmesan cheese, cream, salt, and pepper to food processor and pulse until mixture looks like a pesto-like texture. Taste and adjust salt and pepper if needed.

Cook pasta according to package directions.  Drain and add to a large bowl.

Pour creamy broccoli over hot pasta and gently combine.

Serve in individual bowls and top with extra broccoli florets, fresh Parmesan, and parsley!


For best flavor, grate your own Parmesan Reggiano and skip the pre-packaged cheese!

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