Creamy lemon broccoli pasta is a great vegetarian recipe for easy weeknight dinners or simple workplace lunches. Roasted broccoli adds flavor and texture to this family favorite.
This lemon broccoli pasta recipe has quickly become a family favorite in the Ryder-household. Not only because it is totally delicious and my kids happen to be obsessed with broccoli, but also because it’s so easy to make.
I often make the roasted broccoli during the day when I have some time or even the night before if I know the next day is going to be hectic. Then all that’s needed is for me to make a quick cream sauce and cook the pasta. This lemon and broccoli pasta makes the perfect vegetarian weeknight dinner and is also pretty amazing the next day for lunch.
How to make broccoli pasta
Preheat the oven and cut a large head of broccoli into small florets. Chop the stalks and place stalks and florets onto a large, rimmed baking sheet. Drizzle with olive oil and season with salt, pepper, chilli flakes and lemon. Place in the hot oven and allow to roast until the broccoli is cooked and starting to crisp. Alternatively, blanch or steam the broccoli until bright green but still slightly underdone before adding to the pasta sauce.
To make the cream sauce, saute chopped onion and garlic in a pan over medium high heat until soft and translucent. Add the cream, seasoning and lemon juice and allow to come to a simmer. Simmer for 5 minutes then add the broccoli. Allow to simmer for another 5 minutes then add cooked pasta, Parmesan cheese and a few tablespoons of pasta water. Stir to coat the pasta in the sauce then serve with extra Parmesan cheese.
Broccoli recipes:
- Cheesy broccoli bake
- Easy healthy chicken broccoli soup
- Broccoli cheese puffs
- Marinated Broccoli, tomato & mozzarella salad
Pasta recipes:
Creamy lemon broccoli pasta
Ingredients
- 500g/1lb broccoli florets, trimmed
- 2 tbsp olive oil
- ½ tsp chili flakes
- pinch of salt
- pinch of pepper
- juice of ½ lemon
For the cream sauce
- 2 tbsp olive oil
- 1 red onion, minced
- 2 garlic cloves, minced
- 1 cup cream (heavy/whipping)
- juice of ½ lemon
- salt, to taste
- pepper, to aste
- 500g/1lb pasta, cooked
- ½ cup pasta cooking water
- ½ cup Parmesan cheese, grated
Instructions
- Pre-heat the oven to 220ºc/430ºf.
- Place the broccoli in a roasting tray and season with the oil, chilli flakes, salt, pepper and lemon juice. Toss to coat and place in the oven to roast for 30 minutes.
- To make the sauce, saute the onion and garlic in a the olive oil until soft and translucent.
- Add the cream, salt, pepper and lemon juice and allow to simmer until slightly thickened.
- Add the broccoli and pasta to the sauce along with the Parmesan cheese and the pasta cooking water then stir over low heat until the sauce is thick and the pasta is creamy and glossy.
- Serve with a little extra Parmesan.
Nutrition
Thanks for this wonderful recipe! I make it all the time.
So happy to hear that!
Very tasty and easy recipe.
Thanks!!
Damn good recipe. I’ve made it twice already and planning on making it double for lunches this week. I’m going to add some grilled chicken breasts for a filling lunch. Thanks for a great recipe.
Thanks! Love the idea of meal prepping it with grilled chicken.
My daughter loves broccoli and this pasta is right up her alley. She ate two bowls full. Thanks for a great recipe.
Only a pleasure! 🙂
Making this for dinner and just sneaked a bye of the sauce and it is crazy tasty. So creamy and so simple. Fantastic recipe, thanks!
So glad you liked it Cath.
Looks delicious! Could I cook the broccoli in a different way?
You could steam it before adding to the sauce. I wouldn’t cook the broccoli in the sauce as it can easily become soggy and overcooked.
I happened to have all the ingredients in my fridge last night so made this for dinner and WOW! What a great recipe. The roasted broccoli is a game changer and the pasta was so good, I’m planning on making it again this week for dinner. Thanks!
Yay! It’s such a winner so I’m so happy to hear you loved it.
Perfect dish for the Lenten season Alida! And for Meatless Monday!
Thanks Mary Ann! 🙂