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Orecchiette pasta with broccoli sauce and pecorino cheese and red pepper flakes.
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5 from 11 votes

Quick and Easy Orecchiette With Creamy Broccoli Sauce

This creamy and flavorful Orecchiette Pasta with Broccoli Sauce is a one-pan vegetable-rich dish that will even have the broccoli skeptics excited for a bowl! This meatless dinner is a perfect weeknight meal that is on the table in 25 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course Pasta, pasta dish - side
Cuisine: Italian
Servings: 4
Calories: 425kcal

Ingredients

  • 6 cups fresh broccoli florets * (see notes) about 12 ounces
  • 8 oz. orecchiette any short pasta will work such as penne, rigatoni.
  • 3 tbsp. olive oil
  • 1 shallot diced (if the shallots are small use 2)
  • 6 garlic cloves chopped
  • ½ teaspoon red pepper flakes may use more if you like it spicy
  • 1 teaspoon anchovy paste
  • 2 cups vegetable broth or stock may use chicken broth but it won't be vegetarian if you do
  • 2 teaspoon lemon zest divided
  • ½ cup grated pecorino cheese divided (may substitute freshly grated parmesan cheese)
  • kosher salt and freshly ground pepper

Instructions

Cook the Broccoli

  • Steam the broccoli florets until very tender. You may do this in a vegetable steamer or in the microwave. ( see notes for microwave steaming). Set aside when done.

Cook the Pasta

  • In a deep pot cook the pasta in 8 cups of water with 1 Tablespoons of salt.
    Follow the box directions.
    Save a one cup of the pasta water when the pasta is cooked al dente and before you drain the pasta.
    Set aside.

Making the sauce

  • In a large deep pan over medium heat sauté the shallot, garlic and chili pepper flakes in the olive oil until fragrant and golden, about 3 minutes.
  • Stir in the anchovy paste, then add the steamed broccoli, kosher salt, black pepper and the vegetable broth.
  • Bring to a gentle simmer and start mashing the broccoli with a stiff silicone spatula. As it cooks it will get easier to mash up the florets. You want the broccoli to melt into a delicious creamy sauce.
  • Stir in ¼ cup of the grated pecorino cheese. Continue to simmer gently on low heat until half of the liquid evaporates in the liquid turns into the consistency of a thick sauce. This will take about 10 minutes.
  • If you'd like a really smooth sauce, use an immersion blender right in the pan. Taste and season with a bit more salt and pepper.
  • Add the cooked pasta to the skillet. Toss well. Add a bit more of the hot pasta water you reserved. You DO want to keep the broccoli creamy and saucy.
    Taste and if necessary add more salt, pepper and pepper flakes. For additional richness you may also add a bit more olive oil or a pat of butter.
  • Serve the pasta with a sprinkle of lemon zest and a bit more pecorino cheese.

Notes

How to steam the broccoli in the microwave:
Add a little water to a microwave-safe bowl and then the broccoli. Cover the bowl with plastic wrap, poke holes in the plastic, and cook in the microwave in 30-second increments until the broccoli cooks to your desired doneness. 

Nutrition

Calories: 425kcal | Carbohydrates: 56g | Protein: 16g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 14mg | Sodium: 729mg | Potassium: 622mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1228IU | Vitamin C: 125mg | Calcium: 225mg | Iron: 2mg