Broccoli with Pasta in a Savory Curry and Mustard Sauce
Elevate your everyday pasta night with this bold and flavorful recipe for Broccoli with Pasta in a Savory Curry and Mustard Sauce. Tender broccoli florets and al dente pasta are coated in a creamy, spiced sauce that combines the warmth of curry powder with the tangy kick of Dijon mustard. Simmered with aromatic onion and garlic, this robust sauce is enriched with heavy cream—or coconut cream for a vegan twist—creating a luscious coating that clings to every bite. Finished with a sprinkle of Parmesan cheese and fresh parsley, this vibrant dish is both comforting and gourmet. Ready in just 30 minutes, it's perfect for busy weeknights while still impressing at the dinner table.
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Recipe Information
Ingredients
- 300 grams Pasta (penne, fusilli, or spaghetti)
- 250 grams Broccoli florets
- 2 tablespoons Olive oil
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 1.5 teaspoons Curry powder
- 1 tablespoon Dijon mustard
- 1.5 cups Low-sodium vegetable broth
- 0.5 cup Heavy cream (or coconut cream for vegan version)
- 0.25 cup Parmesan cheese (grated, optional for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/4 cup of pasta water and drain. Set the pasta aside.
While the pasta is cooking, steam the broccoli florets for 4-5 minutes until tender but still bright green. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the skillet and cook for an additional minute, stirring frequently to prevent burning.
Sprinkle the curry powder over the onion and garlic mixture. Stir well to coat and cook for 30 seconds to release the flavors of the spice.
Stir in the Dijon mustard and pour the vegetable broth into the skillet. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes to slightly reduce.
Stir in the heavy cream (or coconut cream) and whisk until fully incorporated. Let it simmer for another 2 minutes until the sauce thickens slightly.
Add the cooked pasta and steamed broccoli to the skillet. Toss everything together until the sauce evenly coats the pasta and broccoli. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency.
Season the dish with salt and black pepper to taste.
Serve the pasta warm, garnished with grated Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
1466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 4962 mg | 216% | |
| Total Carbohydrate | 108.1 g | 39% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 14.7 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 923 mg | 71% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 645 mg | 14% | |
*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.
