Broccoli Sauce for Pasta
Transform your pasta nights with this creamy and flavorful broccoli sauce for pasta, a comforting, veggie-packed twist on traditional pasta sauces. This recipe is a perfect blend of tender broccoli florets, aromatic garlic and shallots, and rich Parmesan cheese, all delicately puréed with a splash of heavy cream and a hint of tangy lemon juice. The result is a velvety, nutrient-rich sauce that clings beautifully to your favorite pasta. Ready in just 30 minutes, this easy-to-make dish is ideal for busy weeknights and can be customized with a pinch of red pepper flakes for a spicy kick. Pair it with a side of crusty bread or a crisp salad for the ultimate Italian-inspired meal. Whether you're cooking for family or entertaining guests, this broccoli pasta sauce is guaranteed to impress!
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Recipe Information
Ingredients
- 3 cups Broccoli florets
- 2 tablespoons Olive oil
- 3 units Garlic cloves (minced)
- 1 unit Shallot (minced)
- 1 cup Vegetable broth
- 1 cup Parmesan cheese (grated)
- 0.5 cup Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 12 ounces Pasta (cooked, any type)
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to boil. Add the broccoli florets and blanch them for 3 minutes or until tender but still bright green. Remove the broccoli using a slotted spoon and immediately transfer to a bowl of ice water to stop the cooking. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and shallot, and sauté for 2-3 minutes, or until fragrant and slightly softened.
Add the blanched broccoli to the skillet and stir to combine. Cook for 2-3 minutes to warm up the broccoli.
Pour in the vegetable broth and bring to a gentle simmer. Cook for another 3-5 minutes, allowing the broccoli to absorb the flavors.
Transfer the broccoli mixture to a blender or food processor. Add the grated Parmesan cheese, heavy cream, salt, black pepper, and lemon juice. Blend until smooth and creamy; if the mixture is too thick, add a bit more vegetable broth until the desired consistency is reached.
Return the sauce to the skillet and heat gently over low heat. Taste the sauce and adjust seasoning if needed. Add red pepper flakes if desired for a subtle kick.
Toss the prepared broccoli sauce with cooked pasta, ensuring each strand is well coated. Serve immediately and garnish with additional Parmesan cheese and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 5484 mg | 238% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 9.3 g | ||
| Protein | 124.9 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2825 mg | 217% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 890 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
