Creamy Broccoli Pasta with Garlic Butter Sauce

ByEmily Healthy Recipes
Creamy Broccoli Pasta with Garlic Butter Sauce

This creamy broccoli pasta is the ultimate comfort food that’s so delicious, you’ll find yourself making it every few days. With tender spaghetti tossed in a rich garlic butter sauce, vibrant green broccoli florets, sweet cherry tomatoes, and a hint of chili heat, this dish strikes the perfect balance between indulgent and nutritious. The best part? It comes together in just 30 minutes with simple ingredients you likely already have in your kitchen. Whether you’re cooking for a busy weeknight dinner or looking to impress guests with minimal effort, this recipe delivers restaurant-quality flavor that everyone will love.

Ingredients

For the Pasta:

  • 400g (14 oz) spaghetti
  • Salt for pasta water
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 55g (4 tbsp) butter
  • 1 large head broccoli, cut into florets (approximately 400g / 14 oz)
  • 2 medium onions, finely chopped
  • 150g (5 oz) cherry tomatoes, halved
  • 1 fresh chili pepper, sliced (adjust to taste)
  • 250 ml (1 cup) vegetable broth
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 2-3 tbsp pasta cooking water (reserved)

For the Sauce:

  • 2 tsp Greek yogurt or sour cream
  • 1 tsp ketchup
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, finely chopped

Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add 400g of spaghetti and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 2-3 tablespoons of the starchy pasta cooking water. Drain the pasta and set aside.

Prepare the Garlic Butter Base:

While the pasta cooks, heat 3 tablespoons of olive oil and 55g of butter in a large, deep skillet or pan over medium heat. Once the butter has melted and begins to foam, add the minced garlic. Sauté for 3-4 minutes, stirring frequently, until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic as it can turn bitter.

Blanch the Broccoli:

Cut the broccoli into bite-sized florets. Bring a separate pot of salted water to a boil and blanch the broccoli for 2-3 minutes until bright green and slightly tender but still crisp. Drain and immediately transfer to cold water to stop the cooking process. This helps maintain the vibrant color and texture. Set aside.

Sauté the Vegetables:

In the same skillet with the garlic butter, add the finely chopped onions along with a drizzle of olive oil. Sauté over medium heat for 4-5 minutes until the onions become translucent and softened. Add the halved cherry tomatoes and sliced chili pepper. Cook for another 3-4 minutes, allowing the tomatoes to soften slightly and release their juices.

Build the Sauce:

Pour 250 ml of vegetable broth into the skillet with the vegetables. Season with salt and black pepper to taste. Bring the mixture to a gentle simmer and cook for 2-3 minutes to allow the flavors to meld together. Add the blanched broccoli florets to the pan and stir to coat them in the sauce.

Combine Pasta and Sauce:

Add the cooked spaghetti directly to the skillet with the broccoli and vegetable mixture. Toss everything together thoroughly, ensuring the pasta is well coated with the garlic butter sauce. If the mixture seems too dry, add the reserved pasta water one tablespoon at a time until you achieve your desired consistency. The starchy pasta water helps create a silky sauce that clings to the noodles.

Finish the Dish:

Sprinkle freshly chopped parsley over the pasta and give it one final toss. Taste and adjust seasoning with additional salt and pepper if needed.

Prepare the Optional Sauce:

In a small bowl, combine 2 teaspoons of Greek yogurt or sour cream with 1 teaspoon of ketchup, minced garlic, and finely chopped parsley. Mix well until smooth. This tangy sauce adds an extra dimension of flavor when drizzled over individual servings.

Serve:

Transfer the creamy broccoli pasta to serving plates or bowls. Drizzle with the yogurt sauce if desired, and garnish with additional parsley and a crack of black pepper.

Time & Servings

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 portions

Nutrition (per serving): Calories: 485 | Protein: 14g | Carbohydrates: 68g | Fat: 18g | Fiber: 6g

Why This Recipe Works

This broccoli pasta is a nutritional powerhouse disguised as comfort food. Broccoli is loaded with vitamin C, vitamin K, fiber, and powerful antioxidants that support immune function and reduce inflammation. The combination of garlic and olive oil provides heart-healthy fats and compounds that may help lower cholesterol levels. By using whole grain spaghetti, you can increase the fiber content even further, promoting better digestive health and sustained energy levels. The addition of vegetable broth instead of heavy cream keeps the dish lighter while still delivering a satisfying, creamy texture. This recipe proves that eating healthy doesn’t mean sacrificing flavor, as each component works together to create a balanced meal that nourishes your body while delighting your taste buds.