Creamy Broccoli Pasta
Creamy broccoli pasta is a delicious and easy-to-make dish that combines al-dente pasta with tender broccoli and a rich, creamy mascarpone-parmesan sauce. This recipe is perfect for busy weeknights or when you're craving a comforting, warming meal.
Ingredients
- 16 oz rotini any type of short pasta
- 4-5 cups frozen cut broccoli or fresh broccoli florets, cut into bite-size pieces
- 3 tbsp unsalted butter
- 5 garlic cloves minced
- ½ medium shallot finely chopped
- ½ cup low-sodium vegetable stock
- Salt & pepper to taste
- 1 tsp Italian seasoning
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes or more
- 2 cups half & half
- 6 oz mascarpone cheese
- ½ cup grated parmesan cheese
Instructions
- Bring to boil a pot of salted water. Cook the pasta according to package directions for al dente
- Add the frozen broccoli in 3 minutes before the pasta is al-dente. You will need to bring the heat back up since it will lower the water temperature. If using fresh broccoli: add in the broccoli about 6 minutes before the pasta is al-dente. Taste the broccoli every minute to ensure it's tender, but not mushy.
- Drain the pasta and broccoli, reserving 1/2 cup of pasta water. Set aside.
- In a large skillet, melt the butter over medium heat. Add the shallots & garlic and cook for 1 minute, stirring so the garlic doesn’t burn.
- Pour in the vegetable stock. Season with salt & pepper to your preference, Italian seasoning, onion powder, and red pepper flakes, if using. Allow to simmer for 2 minutes.
- Add the half & half, and simmer for 5 minutes, stirring frequently so it doesn't overboil. Stir in the mascarpone cheese until melted through. Whisk in the parmesan cheese. Season with salt & pepper if needed.
- Simmer for 5 minutes until slightly thickened, stirring frequently. Remove from the heat.
- Add in pasta & broccoli, and toss to coat. Add the pasta water if needed if the sauce is too thick.
Notes
Storage: Keep in the fridge in an airtight container for up to 4 days.
- Reheat: You can reheat this in the microwave; just be sure to add a little bit of water or milk to loosen it up a bit. You can also reheat this in a pot on the stove over medium-low heat.
- I do not recommend freezing this. The sauce will "break" apart.
- Add a protein such as grilled chicken or shrimp.
- Swap out the vegetable stock for chicken stock if that's what you currently have on hand.
- Substitute the half & half for heavy cream. It will thicken up faster and also make the sauce richer. You can also opt for regular milk or even dairy-free milk, then whisk in flour or cornstarch before adding it to the pan.
- Add fresh lemon juice to the stock before adding in the half & half for a creamy lemon sauce. Do not add it after the half & half, or the cream will start to curdle and will definitely end up thin.