Let’s be honest: when was the last time you ate a bowl of broccoli pasta that was so good, you considered licking the plate? If your answer is “never,” buckle up. Broccoli Alfredo Penne is the kind of comfort food that manages to hit all the right notes—rich, cheesy alfredo sauce, tender pasta, and bright green broccoli that makes you feel just a little bit virtuous about that second helping. This isn’t your ordinary weeknight dinner; it’s a seriously satisfying vegetarian pasta that’s secretly (or not-so-secretly) a family favorite.
If you’re a fan of recipes that taste like they came from your favorite Italian bistro—but can be whipped up in your own kitchen without a chef’s hat—this one’s for you. Whether you’re looking for a way to get more veggies on the table, a reliable dish for Meatless Monday, or just a big, cozy bowl of creamy pasta, this recipe has your name on it. And trust me: even the broccoli skeptics will be asking for seconds.
Why Broccoli Alfredo Penne Is Your New Go-To Vegetarian Pasta
- Broccoli pasta is a perfect marriage of comfort and nutrition.
- Alfredo sauce brings the creamy, cheesy goodness you crave.
- Penne holds the sauce in every nook and cranny (IMO, it’s the ultimate pasta shape for creamy sauces).
- It’s a vegetarian pasta that everyone loves—no one misses the meat!
- Easy to customize and ready in under 30 minutes.
Oh, and if you’re worried about the kids (or picky adults) turning their noses up at the broccoli—wait until you see what happens when it’s smothered in silky, cheesy sauce. 😏
Ingredients for Broccoli Alfredo Penne
Here’s everything you need for this creamy, dreamy vegetarian pasta (serves 4):
- 12 ounces penne pasta (whole wheat or regular)
- 3 cups broccoli florets (fresh or frozen, no judgment)
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for a lighter touch)
- 1 cup freshly grated Parmesan cheese
- ½ teaspoon salt (plus more for pasta water)
- ½ teaspoon freshly ground black pepper
- Pinch of ground nutmeg (trust me, it’s magic)
- ½ cup reserved pasta water
- Optional: zest of 1 lemon, for brightness
- Chopped parsley, for garnish
Pro tip: Use fresh Parmesan and real butter for the best flavor. Pre-grated cheese often has anti-caking agents that don’t melt as well.
How to Make Broccoli Alfredo Penne: Step-by-Step
1. Boil the Pasta and Broccoli
Bring a large pot of salted water to a boil. Add penne and cook according to package instructions. Three minutes before the pasta is done, toss in the broccoli florets. This way, everything finishes at the same time—one less pan to wash. Score!
Reserve ½ cup of the pasta water, then drain the pasta and broccoli together.
2. Make the Alfredo Sauce
In a large skillet or saucepan, melt the butter over medium heat. Add the garlic and cook for about a minute, stirring often—don’t let it brown, unless you like your garlic with a side of bitterness.
Pour in the cream, and let it come to a gentle simmer (not a full-on boil, or you risk splitting the sauce). Stir in the Parmesan cheese until melted and smooth. Add nutmeg, salt, and pepper. If you want a citrusy note, add the lemon zest here.
3. Toss and Finish
Add the drained penne and broccoli straight into the skillet with the sauce. Toss everything together until well coated. If the sauce is too thick, add a splash of the reserved pasta water. Taste and adjust salt and pepper if needed.
4. Serve Like a Pro
Dish up into warm bowls. Sprinkle with parsley and a little extra Parmesan. Maybe even a few chili flakes if you like some heat.
And there you go—vegetarian pasta perfection!
Why This Broccoli Pasta Recipe Works (AKA: The Science of Delicious)
Let’s geek out for a sec. Penne is tubular, so every piece acts like a little sauce delivery vessel. The broccoli, when cooked just right, is tender but still bright green and toothsome. Alfredo sauce is all about emulsion—fat, cheese, and starch come together for that luscious, clinging creaminess. The combination is hearty and indulgent, but you get all the green veggie power, too. Win-win!
Nutrition Table: What’s in Every Delicious Bite?
| Ingredient | Calories | Carbs (g) | Protein (g) | Fat (g) |
|---|---|---|---|---|
| Penne Pasta (3 oz) | 315 | 62 | 11 | 1.5 |
| Broccoli (¾ cup) | 23 | 4.5 | 2 | 0.3 |
| Butter (½ tbsp) | 51 | 0 | 0 | 5.7 |
| Heavy Cream (¼ cup) | 200 | 2 | 1 | 22 |
| Parmesan Cheese (¼ cup) | 108 | 1 | 10 | 7 |
| Garlic (1 clove) | 4 | 1 | 0.2 | 0 |
| Total per serving | 701 | 70.5 | 24.2 | 36.5 |
Key takeaway: This pasta is rich and satisfying, with a good dose of protein and healthy veggies, making it a solid choice for a comfort meal that’s still balanced.
Customizing Your Broccoli Alfredo Penne
- Add protein: Stir in some chickpeas or white beans for a plant-based boost.
- Go gluten-free: Use your favorite GF penne.
- Brighten it up: Add a squeeze of fresh lemon juice before serving.
- More veggies: Mushrooms, peas, or sun-dried tomatoes are great add-ins.
- Vegan version: Use vegan butter, cashew cream, and nutritional yeast instead of dairy.
Common Mistakes and How to Dodge Them
- Overcooking the broccoli: No one wants mushy, sad broccoli. Add it near the end for a vibrant color and crisp-tender bite.
- Letting the sauce boil: Gentle simmer, always. Boiling splits cream and ruins the sauce’s silky vibe.
- Not reserving pasta water: It’s the secret to a perfectly glossy, clingy sauce.
- Using pre-grated cheese: It just doesn’t melt the same as fresh.
Real-Life Analogy: Pasta Night = Instant Good Mood
You know those nights when you just want a big bowl of something cozy after a long day? Broccoli Alfredo Penne is like the foodie version of a warm blanket and your favorite playlist. You don’t need fancy ingredients—just pasta, veggies, and cheese. (Honestly, what could be better?)
FAQs About Broccoli Alfredo Penne
Q1: Can I make this pasta ahead of time?
A: You can, but it’s best enjoyed fresh. If reheating, add a splash of milk to bring back the creaminess.
Q2: Is this recipe kid-friendly?
A: Absolutely! Creamy sauce tends to win over even the pickiest eaters (especially with broccoli disguised in all that cheese).
Q3: Can I use frozen broccoli?
A: Yes, just toss it in straight from the freezer when the pasta has a few minutes left to cook.
Q4: What if I want it extra cheesy?
A: Add more Parmesan or stir in a handful of mozzarella for extra meltiness.
Q5: What pasta shapes work best?
A: Penne is my fave, but rigatoni, rotini, or shells work great too.
Extra Enthusiasm: Why I’m Obsessed with Broccoli Alfredo Penne
True story: I made this for my cousin (a confessed “broccoli hater”) and watched him demolish an entire bowl. The creamy alfredo sauce is that magical. Plus, it’s a fun way to sneak veggies into your routine—no judgment if you go back for seconds.
Sometimes I switch up the herbs (hello, fresh basil) or add toasted breadcrumbs on top for crunch. Every time, it hits the spot. Give it a try and tell me if you’re not hooked by the end of the first bowl!
Your Turn: Share Your Pasta Passion
Try this broccoli alfredo penne and let me know: are you team classic, or do you love to experiment with new mix-ins? Drop your best pasta hacks or flavor twists in the comments. Bonus points for sharing a photo of your creation! 🍝🥦
More Inspiration
- Learn all about the history of Alfredo sauce from Serious Eats.
- Tips for perfect broccoli every time at Bon Appétit.
- Vegetarian pasta recipes galore from Love & Lemons.
Final Thoughts
Broccoli Alfredo Penne is the ultimate in easy, satisfying vegetarian pasta. Creamy, cheesy, and packed with broccoli, it’s perfect for quick weeknight dinners or when you’re craving a little comfort. Go ahead—grab your penne, get your broccoli, and whip up some happiness tonight.
