My twin daughters, Lily and Mia, are usually picky eaters, but there’s one dish they both adore: my creamy Broccoli Pasta Alfredo. It’s become a weeknight staple, a guaranteed way to get some healthy greens into them while satisfying their love for all things cheesy. This Broccoli Pasta Alfredo recipe is simple enough for a busy weeknight, perfect for those days when time is short.
I learned the basics of a good Alfredo sauce from my grandmother. She always made it seem like magic. Over the years, I’ve tweaked and perfected her recipe, adding broccoli for a boost of healthy deliciousness. This creamy, cheesy Broccoli Pasta Alfredo dish is now a family favorite.
Why this Broccoli Pasta Alfredo is Special
This Broccoli Pasta Alfredo recipe is special because it’s quick, easy, and combines the richness of Alfredo sauce with the healthy goodness of broccoli. It’s incredibly adaptable, too! Don’t have fettuccine? Penne or any other pasta works! Want extra protein? Add some grilled chicken or shrimp! It’s a dish the whole family will enjoy.
Ingredients for your Broccoli Pasta Alfredo
Fresh Produce
For the freshest broccoli, I look for firm, dark green heads with tightly closed florets. Avoid any broccoli with yellowing or wilting florets. I chop the broccoli into bite-sized pieces, making sure the stems are about the same thickness as the florets so they cook evenly.
Pantry Staples
You’ll need 1 pound of fettuccine pasta (or your favorite shape!), 1/2 cup butter, 1 cup heavy cream, 2 cups freshly grated Parmesan cheese (the good quality stuff makes a difference!), 2 cloves minced garlic, salt, and pepper. These are all standard pantry items I usually have on hand.
Optional Add-ins
Want to make this Broccoli Pasta Alfredo even more delicious? I sometimes add grilled chicken, sauteed shrimp, or other vegetables like peas or mushrooms. A sprinkle of red pepper flakes adds a nice kick, and fresh herbs like parsley or basil brighten up the flavors. Feel free to experiment with different cheeses like Romano or Asiago too!
How to Make Broccoli Pasta Alfredo
Cooking the Pasta and Broccoli
I start by cooking the pasta according to package directions. About 2 minutes before the pasta is done, I add the chopped broccoli florets right into the pasta water. This saves a pot and some time! This way, the broccoli cooks perfectly and stays bright green, while the pasta reaches al dente. Once both are cooked, I drain them together and set them aside. Make sure to save about 1 cup of the pasta water just in case the sauce gets too thick later.
Making the Alfredo Sauce
While the pasta and broccoli are cooking, I make the Alfredo sauce. In a large saucepan, I melt the butter over medium-low heat. It’s important to use low heat so the sauce doesn’t burn. Then, I add the minced garlic and cook it for about a minute until fragrant. I pour in the heavy cream and bring it to a gentle simmer, stirring constantly. I don’t want it to boil.
Once the cream is simmering, I gradually whisk in the Parmesan cheese, a little at a time, until it’s melted and the sauce is smooth and creamy. This usually takes a few minutes. I season the sauce with salt and pepper to taste. Remember, Parmesan cheese is salty, so start with less salt than you think you need.
Combining Everything Together
Now for the best part! I add the drained pasta and broccoli to the Alfredo sauce. Using tongs, I gently toss everything together until the pasta and broccoli are evenly coated in that creamy, cheesy goodness. If the sauce seems too thick, I add a little of the reserved pasta water, a tablespoon at a time, until I reach the desired consistency. I like my Broccoli Pasta Alfredo nice and creamy, but not too soupy. Serve immediately for the best flavor and texture.
Tips and Variations for your Broccoli Pasta
Achieving the Perfect Alfredo Consistency
Sometimes, even with the best intentions, the Alfredo sauce can turn out a little too thick or too thin. If your sauce is too thick, don’t worry! I slowly whisk in some of the reserved pasta water, a tablespoon at a time, until it reaches the perfect creamy consistency. The starchy pasta water helps thin the sauce beautifully. If, by chance, your sauce is too thin, I simmer it gently for a few more minutes, stirring constantly, until it thickens slightly.
Flavor Boosters
I love experimenting with different flavors in my Broccoli Pasta Alfredo. A pinch of garlic powder or onion powder can add depth. A dash of nutmeg brings a warm, nutty flavor, which complements the cheese beautifully. For those who like a little heat, a pinch of red pepper flakes adds a nice kick. I also love adding a squeeze of fresh lemon juice at the end for a burst of brightness.
Making the broccoli pasta Healthier
If I’m looking for a lighter version of this dish, I sometimes use low-fat milk or half-and-half instead of heavy cream. I might also add a dollop of low-fat cream cheese to maintain that creamy texture. Boosting the veggie content is another easy way to make it healthier. I add extra vegetables like spinach, peas, or mushrooms along with the broccoli. You can even sneak in some pureed carrots or zucchini for added nutrients.
Adding Protein
While this Broccoli Pasta Alfredo is delicious on its own, sometimes I like to add protein to make it a complete meal. Grilled chicken or shrimp are excellent choices. I simply cook them separately and then add them to the pasta along with the sauce. Sautéed scallops or even crispy tofu would also be delicious additions. For a simpler approach, I sometimes stir in some cooked Italian sausage or shredded rotisserie chicken.
Making the Broccoli Pasta Alfredo Vegetarian
This Broccoli Pasta Alfredo is already vegetarian, but you can easily make it vegan by using a plant-based butter, non-dairy cream, and nutritional yeast instead of Parmesan cheese. The nutritional yeast adds a cheesy flavor and a boost of B vitamins. I’ve also used a cashew cream sauce with great success. Simply soak raw cashews in hot water for about 30 minutes, then blend them with some water or vegetable broth until smooth and creamy.
Indulge in sweet treats with our delightful strawberry tres leches cake or savor the rich flavors of a decadent chocolate cherry cake.
FAQ
What vegetable is best with Alfredo?
Broccoli is a classic pairing with Alfredo sauce, and I love how the creamy sauce complements the slightly bitter broccoli. But don’t be afraid to experiment! Peas, asparagus, spinach, and mushrooms are also delicious additions. I sometimes roast vegetables like bell peppers or zucchini and toss them in for extra flavor and color.
What can I add to Alfredo pasta to make it taste better?
Freshly grated Parmesan cheese is the heart and soul of a truly flavorful Alfredo sauce. I always use high-quality Parmesan and grate it myself—it really makes a difference! Don’t be shy with the cheese; add a generous amount and whisk it in slowly until the sauce is smooth and creamy. Beyond Parmesan, a pinch of garlic powder or onion powder can add a savory depth. Black pepper is a must for me, adding a bit of bite. A dash of nutmeg brings a warm, slightly sweet flavor that complements the cheese beautifully. For an extra layer of richness, I sometimes stir in a spoonful of cream cheese or mascarpone to have the best Broccoli Pasta Alfredo.
If you’re looking to add protein and enhance the flavor even further, grilled chicken, shrimp, or sun-dried tomatoes are all excellent choices. I also love adding sautéed mushrooms or crispy pancetta for a touch of umami. A squeeze of fresh lemon juice just before serving brightens up the entire dish.
Can I cook broccoli and pasta in the same water?
Yes, absolutely! Cooking the broccoli and pasta in the same pot is a fantastic time-saver, and it means fewer dishes to wash, which is always a plus in my book. I start by cooking the pasta according to the package directions. Then, about two minutes before the pasta is supposed to be done, I add the broccoli florets right into the boiling pasta water. The timing is key here. We want the broccoli to be tender-crisp and bright green, not mushy, and we want the pasta to be perfectly al dente.
Adding the broccoli towards the end ensures that both the pasta and broccoli cook perfectly without overcooking either one. This method also infuses the pasta water with some of the broccoli’s nutrients, which then get absorbed by the pasta. Once both the pasta and broccoli are cooked to your liking, drain them together in a colander. Be sure to save about a cup of the starchy pasta water, as it can be used to thin the Alfredo sauce if needed.
What type of pasta is best for Alfredo?
Fettuccine is the traditional pasta for Alfredo sauce, and its wide, flat noodles coat beautifully in the creamy sauce. However, other long pasta shapes like linguine or tagliatelle also work well. If you prefer shorter pasta, penne, farfalle, or rotini are all good options. I’ve even used whole wheat pasta for a healthier twist.
I love serving my Broccoli Pasta Alfredo with a simple side salad. A light vinaigrette dressing helps balance the richness of the pasta. Crusty garlic bread is another favorite accompaniment in my house. It’s perfect for sopping up any extra Alfredo sauce. Roasted vegetables, like asparagus or Brussels sprouts, also complement the dish nicely. Sometimes, I keep it simple and serve it with just a sprinkle of extra Parmesan cheese and a side of steamed green beans.
If you have any leftovers (which is rare in my house!), I store them in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of milk or cream to the pasta to prevent the sauce from separating and to restore its creamy consistency. I gently reheat it over low heat, stirring frequently, until warmed through. Avoid microwaving, as this can make the sauce dry and clumpy.
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