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Cheesy Quick Broccoli Pasta

Featured in Saucy pasta that hits the spot.

Mini pasta shells, fresh broccoli, and a parmesan cream sauce make this dish quick, simple, and family-friendly. Ready in just 30 minutes!
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alicia in the kitchen
Updated on Sun, 18 May 2025 11:17:10 GMT
A pot of creamy broccoli pasta with shell pasta, sprinkled with cheese and black pepper. Pin it
A pot of creamy broccoli pasta with shell pasta, sprinkled with cheese and black pepper. | tasteofsavor.com

Back when my fridge was almost empty and all I found was broccoli and some pantry basics, I whipped up this dreamy creamy pasta. Broccoli brings a bit of crisp bite and those pasta shells hold onto allll the sauce. Whenever I need something warm and filling fast, this always hits the spot for me.

How This Works So Well

This meal is comfort food meets veggie power. That creamy garlicky sauce pulls together crazy fast and covers everything perfectly. You can fancy it up with things like shrimp or grilled chicken, or just keep it easy. Every time, you end up with something tasty.

Must-Haves

  • Parmesan Cheese: Go for the fresh kind and grate it yourself for top flavor.
  • Mini Shells: These pasta shells hold onto all the sauce. Any small pasta totally works.
  • Red Pepper Flakes: Toss in a hint for gentle heat.
  • Garlic: Grab a couple of fresh cloves—the flavor wins.
  • Onion: Sweet yellow onions melt right into the sauce.
  • Heavy Cream: Adds the perfect creamy texture.
  • Butter: Use unsalted so you control the flavor.
  • Broccoli: Either fresh or toss in frozen if needed.
  • Italian Seasoning: Makes getting great flavor easy.
  • Salt and Black Pepper: Season bit by bit until it's right for you.
  • Olive Oil: Adds a nice richness to the pan.

Time to Cook

Step 5: Mix and Serve
Bring in the pasta shells and let them mingle with your sauce. Taste and maybe shower a little more cheese over the top if you're in the mood. Scoop into bowls while it's still steamy.
Step 4: Whip Up That Sauce
Pour in some of that pasta water and heavy cream, let it bubble and get thick. In goes Parmesan—keep stirring until smooth and melty.
Step 3: Add the Broccoli
Now's the moment for the broccoli. Sprinkle over your seasonings and cook until it's bright and crisp—five minutes should do it.
Step 2: Start the Base
Heat your pan big and add olive oil and butter. Soften up the onions until clear and sweet, then garlic just till you smell it—watch closely, it burns in a blink.
Step 1: Boil the Pasta
Fill a pot with super salty water and bring to a boil. Cook those little shells until they're just cooked. Scoop out some pasta water before straining.

Stay Fresh Tips

  • No Freezing: Trust me—skip freezing this one, the sauce doesn't like it.
  • Leftovers: Pop any extras in the fridge, it'll last fine for nearly a week.
  • Reheating: Warm it up gently and stir in a splash of milk to get the sauce creamy again.

Switch Things Up

  • Dairy-Free: Sub in coconut cream plus nutritional yeast instead.
  • Cheese Swap: Pecorino cheese will give you a little more tang.
  • Turn Up the Heat: Add extra chili oil or toss in more red pepper if you like it spicy.
  • More Veggies: Slice in mushrooms or some cherry tomatoes for a change.
  • Pile on Protein: Drop grilled chicken or shrimp over the top to make it more filling.

My Helpful Hints

  • Watch the Garlic! Garlic cooks crazy fast—pull it off after half a minute.
  • Go Fresh: Real Parm and fresh broccoli make a world of difference.
  • Salt It Up: Make your pasta water taste like the sea for best results.
  • Keep Pasta Firm: Cook shells just under done, they soften later in sauce.
  • Pasta Water Magic: That saved water loosens the sauce just right.

Finish Strong

Grab some warm garlic bread to soak up all that saucy goodness. I like a big green salad on the side to keep it fresh. Pour a glass of white wine and your speedy dinner suddenly feels kind of special.

A bowl filled with creamy pasta and broccoli finished with shredded cheese on top. Pin it
A bowl filled with creamy pasta and broccoli finished with shredded cheese on top. | tasteofsavor.com

Frequently Asked Questions

→ Why is salting pasta water important?
It flavors the pasta while it cooks. Adding a good spoon of salt to the water makes the whole dish taste better.
→ How do I make sure pasta isn’t overcooked?
Stop cooking when it's al dente—soft but has a little bite. Mushy pasta can ruin the dish!
→ Can I prep this ahead of time?
Yes, store it in a sealed container in the fridge for up to 5 days. Reheat with a splash of milk or water to make the sauce smooth again.
→ How can I stop garlic from browning?
Stir garlic gently for 30 seconds until it smells good. If it burns, the whole dish can taste bitter.
→ What other pasta shapes could I use?
Small pastas like penne, farfalle, or orecchiette are great for holding the sauce if you don’t have shells.

Creamy Broccoli Pasta

Tender mini shells with broccoli in a rich, creamy cheese sauce. Takes only 30 minutes with basic ingredients. Tasty and simple!

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Alicia

Category: Pasta

Difficulty: Easy

Cuisine: Italian

Yield: 4 Servings (4 plates)

Dietary: Vegetarian

Ingredients

01 1 cup freshly grated Parmesan cheese.
02 1 teaspoon of Italian herbs.
03 3 minced garlic cloves.
04 1 medium onion, diced.
05 1 tablespoon of olive oil.
06 ¼ teaspoon crushed red chili flakes.
07 Salt and black pepper to your taste.
08 2 tablespoons of butter, unsalted.
09 12 ounces of bite-sized pasta, like mini shells.
10 1 bunch of broccoli, cut into small pieces.
11 1 cup of heavy cream.

Instructions

Step 01

Bring water to a boil, season it generously with salt, then cook the pasta according to the directions on the bag. Before draining, save 1 cup of pasta water.

Step 02

Toss in the broccoli with the chili flakes, Italian seasoning, and a sprinkle of salt and pepper. Let it cook for around 5 minutes until it's tender.

Step 03

Melt the butter with the olive oil in a large pan over medium heat. Add chopped onions, stirring for about 3 minutes, and toss in the garlic for another 30 seconds.

Step 04

Pour in the cream and half a cup of reserved pasta water. Bring it to a boil, then turn it down to simmer for 5 minutes to let it thicken.

Step 05

Stir the cooked pasta and Parmesan into the sauce. Toss everything until coated, and let it cook for another minute. Add some extra Parmesan on top if you like.

Notes

  1. Add salt to your boiling water for flavor.
  2. Pasta should be slightly firm, not overcooked.
  3. Store leftovers in the fridge for up to five days.

Tools You'll Need

  • A large frying pan.
  • A big cooking pot.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy like butter, cream, and cheese.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 744
  • Total Fat: 50 g
  • Total Carbohydrate: 64 g
  • Protein: 27 g