Creamy Broccoli Pasta with Crispy Panko

This luxurious pasta dish combines the earthiness of broccoli with a creamy, basil-infused sauce and a satisfying crunch from golden-brown panko breadcrumbs. Drawing inspiration from classic Italian pesto pasta but with a modern twist, this recipe transforms humble broccoli into an elegant weeknight dinner that’s both nutritious and satisfying. The addition of Greek yogurt brings a protein-rich creaminess while keeping the dish lighter than traditional cream-based sauces.

Ingredients

For the Crispy Panko Topping:

  • Extra-virgin olive oil: 1 tablespoon (15ml)
  • Panko bread crumbs: ½ cup (60g)
  • Table salt: ⅛ teaspoon
  • Black pepper: ⅛ teaspoon

For the Pasta and Sauce:

  • Broccoli: 1½ pounds (680g), florets cut into 1-inch pieces, stalks cut into ½-inch pieces
  • Garlic cloves: 2 large, smashed and peeled
  • Penne, rigatoni, or other short tubular pasta: 1 pound (450g)
  • Fresh basil leaves: 2 cups, loosely packed (50g)
  • Plain Greek yogurt: 1 cup (240g)
  • Pecorino Romano cheese: 1 ounce (28g), grated (½ cup), plus extra for serving
  • Pine nuts: ¼ cup (35g), toasted
  • Lemon zest: 1 teaspoon
  • Lemon juice: 2 tablespoons (30ml)
  • Anchovy fillets: 2 (optional)
  • Extra-virgin olive oil: ½ cup (120ml)
  • Table salt: 2 teaspoons
  • Black pepper: 1 teaspoon
  • Water: ½ cup (120ml), plus more as needed

Step-by-Step Instructions

1. Prepare the Crispy Panko

  1. Heat 1 tablespoon olive oil in a 10-inch skillet over medium heat until shimmering
  2. Add panko and cook for about 4 minutes, stirring frequently until golden brown
  3. Remove from heat and stir in ⅛ teaspoon each of salt and pepper
  4. Transfer to a plate to cool

2. Cook the Broccoli and Pasta

  1. Bring 4 quarts (3.8L) water to boil in a large pot
  2. Add broccoli stalks, garlic, and 1 tablespoon salt
  3. Cook for 6 minutes until stalks are tender
  4. Transfer stalks and garlic to blender
  5. Add florets to boiling water and cook for 3 minutes until bright green
  6. Reserve ⅔ of florets in a bowl
  7. Transfer remaining florets to blender
  8. Cook pasta in the same water until al dente

3. Make the Sauce

  1. Combine in blender: cooked broccoli mixture, basil, yogurt, Pecorino, pine nuts, lemon zest and juice, anchovies (if using), ½ cup olive oil, remaining salt and pepper
  2. Process for 20 seconds until pesto-like consistency
  3. With blender running, add ½ cup water gradually
  4. Process until smooth and thick but fluid (about 20 seconds)

4. Combine and Serve

  1. Reserve 1 cup pasta cooking water before draining
  2. Return pasta to pot
  3. Add sauce and reserved florets
  4. Stir gently to combine
  5. Adjust consistency with reserved cooking water if needed
  6. Season with salt to taste
  7. Serve immediately with crispy panko and extra Pecorino

Nutritional Information

Per Serving (Based on 6 servings):

  • Calories: 520
  • Protein: 18g
  • Carbohydrates: 65g
  • Fat: 23g
  • Fiber: 6g
  • Sodium: 650mg

Timing

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Servings: 6

Pro Tips and Tricks

  • Toast pine nuts in a dry skillet until golden for enhanced flavor
  • Don’t discard broccoli stalks – they add valuable nutrition and texture
  • Reserve pasta water before draining – the starchy water helps create a silky sauce
  • Use a conventional blender for the smoothest sauce texture
  • Warm serving bowls before plating to keep the pasta hot longer

Variations and Substitutions

  • Replace pine nuts with walnuts or almonds for a more economical option
  • Substitute Pecorino Romano with Parmigiano-Reggiano
  • Use whole wheat pasta for added fiber
  • Make it vegan by using dairy-free yogurt and nutritional yeast instead of cheese
  • Add red pepper flakes for heat
  • Substitute spinach or kale for half the broccoli

Common FAQs

Can I make this gluten-free?

Yes, simply use your favorite gluten-free pasta and ensure your panko breadcrumbs are gluten-free certified.

Can I make the sauce ahead of time?

The sauce can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Reheat gently before combining with pasta.

How can I make this dish lighter?

Use low-fat Greek yogurt and reduce the olive oil to ⅓ cup. The sauce will be less rich but still creamy.

What can I use instead of anchovies?

Omit them entirely or substitute with 1 teaspoon of capers or 1 teaspoon of white miso paste for umami flavor.

Storage and Make-Ahead Tips

  • Store leftover pasta in an airtight container in the refrigerator for up to 3 days
  • Keep crispy panko separate in an airtight container at room temperature for up to 1 week
  • Sauce can be made ahead and refrigerated for up to 24 hours
  • When reheating, add a splash of water or broth to loosen the sauce
  • For best results, reheat gently on stovetop over medium-low heat
  • Not recommended for freezing as the sauce may separate and the texture will change