Broccoli Alfredo Pasta: Italian Creamy Penne
Traditional Alfredo is a simple emulsion of butter and Parmesan. This version of broccoli alfredo pasta introduces heavy cream and whole milk to the pan. Use this method to create a more stable, velvety sauce that does not separate as easily when you add vegetables. Adding the broccoli florets directly to the boiling pasta water saves you from using multiple pots and preserves the bright green colour of the vegetable.
The result is a rich, savoury meal with a garlic-inflected gravy. You must whisk the sauce continuously until it coats the back of a spoon to ensure a smooth texture. Reserve 120 ml of the cooking water before draining. Stir this starchy liquid into the final dish to bind the sauce to the penne for a silky consistency. Keep the heat low during the final toss to avoid curdling the dairy.
Broccoli Alfredo Pasta: Italian Creamy Penne
Recipe cardIngredients
Watch how it's made
Instructions
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Boil the water
Fill a large pot with water and add a tablespoon of salt. Bring it to a rolling boil. Salt the water now so the pasta absorbs the flavour as it hydrates.
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Prepare the broccoli
Cut the broccoli into bite-size florets while the water heats. Uniform pieces ensure the broccoli cooks evenly alongside the pasta.
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Cook pasta and broccoli
Add the pasta to the boiling water. After 2 minutes, add the broccoli florets. Cook until the pasta is al dente, which takes 9–10 minutes, but drain the florets one minute earlier to keep them firm.
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Sauté the garlic
Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute. Remove the garlic as soon as it becomes fragrant to prevent it from burning and becoming bitter.
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Simmer the cream base
Reduce the heat to low and pour in the heavy cream and milk. Stir to combine. Keeping the heat low prevents the dairy from separating.
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Thicken the sauce
Whisk in the grated Parmesan, salt, pepper, nutmeg and red pepper flakes. Continue whisking until the sauce is smooth and coats the back of a spoon. This thickness ensures the sauce clings to the pasta.
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Combine and emulsify
Drain the pasta and broccoli, but reserve 120 ml of the cooking water. Return the pasta and broccoli to the pot and pour the sauce over them. Add a splash of the reserved water to create a silky consistency and warm through on low heat for 1–2 minutes.
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Garnish and serve
Plate the pasta immediately. Garnish with extra Parmesan or chopped parsley. Serve quickly so the sauce does not thicken too much as it cools.
Keep the heat low once you add the sauce to the pasta. If the pan is too hot, the dairy will curdle, leaving you with a grainy texture rather than a smooth glaze. If the sauce looks too thick, whisk in a tablespoon of reserved pasta water to restore the silkiness.
How it differs from the traditional method
This method cooks the broccoli in the pasta water rather than sautéing it separately. This preserves the vibrant green colour and reduces the number of pans you must clean. Use the traditional separate sauté method if you prefer the deeper, charred flavour of roasted broccoli in your pasta.
Storing and reheating
Do not leave this dish at room temperature for longer than 2 hours. Store leftovers in the fridge for up to 4 days. You may also store it in an airtight container in the freezer for up to 3 weeks. Reheat gently on the stove with a splash of milk.
Nutrition per serving
- Calories
- 510
- Protein
- 16.2 g
- Carbs
- 42.5 g
- Fat
- 31.1 g
- Fiber
- 4.8 g
- Sugar
- 7.2 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Is broccoli good in Alfredo pasta?
Yes. The earthy bitterness of the broccoli balances the richness of the butter, cream, and Parmesan. This creates a more balanced flavour profile than a plain cheese sauce.
Should I cook broccoli before putting in Alfredo sauce?
Yes. You must cook the broccoli first so it is tender. Adding raw broccoli to the sauce would result in an uneven texture and the vegetables would remain crunchy.
Do you cook broccoli before putting it in pasta?
Yes. Boil the broccoli with the pasta for a few minutes before draining. This ensures the florets are cooked through without requiring a separate pot of water.
