Creamy Broccoli Pasta with Parmigiano and Crispy Pangrattato Recipe

Let me share with you one of my all-time weeknight favorites: Creamy Broccoli Pasta with Parmesan and Pangrattato Recipe. This dish is like a warm hug on a plate—simple, comforting, and packed with flavor that feels both fancy and homey. Whenever I’m short on time but want something satisfying, this recipe comes to the rescue.

What makes this Creamy Broccoli Pasta with Parmesan and Pangrattato Recipe so special is that perfect balance of creamy sauce and crunchy pangrattato topping. Plus, it’s loaded with broccoli, so it’s a sneaky way to get some greens in without it feeling like a chore. I promise you’ll enjoy how this quick pasta turns everyday ingredients into something effortlessly delicious.

this …

Ingredients & Why They Work

Every ingredient in this Creamy Broccoli Pasta with Parmesan and Pangrattato Recipe plays a role in layering flavor and texture. When shopping, look for fresh broccoli with firm stems and vibrant green florets—this will keep the dish bright and fresh.

• Pasta: I prefer orecchiette for its little cups that hold sauce nicely, but any short pasta like penne or rigatoni works great.
• Broccoli: Including both florets and stems creates a wonderful mix of textures and prevents waste.
• Garlic: Adds an aromatic base when gently sautéed in olive oil.
• Extra virgin olive oil: Brings richness and a fruity note, helping the other flavors meld.
• Parmigiano Reggiano cheese (Parmesan): Freshly grated for the creamiest, most flavorful sauce.
• Salt and black pepper: Seasoning to taste—essential for bringing out the natural flavors.
• Pangrattato: Toasted breadcrumbs for that irresistible crunch; it’s like adding savory confetti on top!

Make It Your Way

One of the things I love most about this Creamy Broccoli Pasta with Parmesan and Pangrattato Recipe is how easy it is to tweak according to what you’re craving or what’s in your fridge. Maybe you want to add a bit of protein or spice it up—go for it!

• Variation: I sometimes add sautéed mushrooms or roasted chickpeas for extra heartiness. It’s a lovely way to bulk it up for lunch leftovers.
• Dairy-Free Option: Substitute the Parmesan with nutritional yeast and skip the pangrattato if avoiding gluten—you’ll still get nuttiness and a satisfying bite.
• Seasonal Swap: In cooler months, swap broccoli for tender roasted Brussels sprouts or kale — both shine with the Parmesan and pangrattato.

Step-by-Step: How I Make Creamy Broccoli Pasta with Parmesan and Pangrattato Recipe

Step 1: Prep and Cook the Broccoli

Start by dicing the broccoli into small florets and cubing the stems; it’s key to use both for texture. Pop them into a large pot of salted boiling water and cook for about 5-8 minutes until tender but not mushy — you want them fork-tender. This step ensures the broccoli will blend effortlessly into the sauce later while still keeping some bite.

Step 2: Sauté Garlic in Olive Oil

While the broccoli cooks, dice your garlic cloves finely and gently sauté them in extra virgin olive oil over low heat. Take your time here — you want the garlic to soften and release its aroma without browning, which keeps the flavor mellow and fragrant.

Step 3: Combine Broccoli and Pasta

Add the cooked broccoli (with some cooking water) to the garlic oil. Stir well to mix the flavors. Now cook your pasta in the same salted boiling water — just a few minutes shy of al dente so it finishes cooking in the sauce, making everything wonderfully creamy.

Step 4: Create the Creamy Sauce with Parmesan

Drain the pasta, reserving a good ladle of that starchy pasta water. Toss the pasta into the broccoli pan along with grated Parmesan and a splash of pasta water. Stir over medium heat, adding more water as needed until the sauce clings nicely to the pasta and it’s cooked just right. This technique ensures a natural creaminess without any cream — the cheese and pasta water do all the magic.

Step 5: Serve with Pangrattato and More Parmesan

Plate your pasta and don’t skimp on the garnishes! Sprinkle generously with pangrattato for crunch and extra Parmesan for that cheesy hit. A drizzle of olive oil and a pinch of red pepper flakes take it to another level — it turns this simple dish into something truly memorable.

How to Serve Creamy Broccoli Pasta with Parmesan and Pangrattato Recipe

Garnishes

I always top this broccoli pasta with a generous sprinkle of pangrattato right before serving—it adds that irresistible crunch that contrasts perfectly with the creamy sauce. Extra Parmesan grated over the top gives it a sharp, savory finish I just can’t skip. Sometimes I add a pinch of red pepper flakes for a hint of heat.

Side Dishes

For a simple meal, I pair this pasta with a crisp green salad dressed with lemon vinaigrette to cut through the richness. Crusty bread on the side is great for mopping up any leftover sauce. If you’re feeling indulgent, a garlic roasted chicken breast makes a wonderful protein addition.

Creative Ways to Present

If you’re serving this for friends or a casual dinner party, try plating the pasta in individual shallow bowls with the pangrattato piled high center-stage. I’ve also served it in mini cast iron skillets right from the stove—it’s cozy and makes the table look so inviting.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pasta in an airtight container in the fridge for up to 2 days. The sauce tends to thicken as it cools, so when ready to eat, just stir in a splash of water or broth while reheating to loosen it back up.

Freezing

I’ve found that freezing creamy broccoli pasta isn’t ideal as the texture of the broccoli changes. However, if you want to freeze, store it without the pangrattato and add fresh breadcrumbs when reheating for the best crunch.

Reheating

To reheat, I warm the pasta gently in a skillet over low heat, adding a splash of reserved pasta water or broth to revive the sauce’s creaminess. Avoid microwaving alone to keep the sauce from drying out or breaking.

FAQs

Final Thoughts

This Creamy Broccoli Pasta with Parmesan and Pangrattato Recipe holds a special place in my kitchen for those busy evenings when I want comfort food without the fuss. It’s simple, fresh, and incredibly satisfying, plus it’s versatile enough to make it your own. I hope you give it a try—you might just find it becomes your go-to weeknight pasta as well!

Print