Creamy Broccoli Pesto Pasta made with broccoli, basil, Parmesan, lemon, garlic, and pasta for a fast, fresh, comforting dinner.
So, you know those evenings where you open the fridge and just… blink at everything inside like you’re waiting for it to announce dinner for you? That was me the first time I made this Creamy Broccoli Pesto Pasta. I’d bought a huge head of broccoli earlier in the week because I had big dreams of “prepping healthy snacks.” Spoiler alert: I did not prep anything except emotional damage scrolling on my phone.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
But there it was: broccoli looking a little too proud of itself, basil I’d basically forgotten, and a lemon that had been rolling around my counter like a tiny sun. It weirdly reminded me of this pasta I had years ago on a quick trip to this little beach town—one of those places where the vibe is half ocean breeze, half sunscreen smell, and you convince yourself life is simple for like… two days. The café there served something green and creamy that I never really recreated, but something about that memory mixed with the broccoli guilt pushed me into experimenting.
I threw everything into the food processor thinking, Well, worst case, I make toast instead. But when I tossed the spaghetti with that creamy broccoli pesto—this bright, silky sauce that shouldn’t technically taste creamy because there’s no cream—I had this weird little pause. Like that soft “oh wow” moment you get when something unexpectedly hits the spot. When I served it, my family did the thing where they take a bite, look up slowly, eyebrows raised, and you can tell they’re impressed but also kind of shocked. And honestly? That felt good. You ever make something that makes you feel a little proud even though it took like… ten minutes? Yeah. That was this Creamy Broccoli Pesto Pasta for me.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Creamy Broccoli Pesto Pasta Recipe?
I don’t want to oversell it, but this Creamy Broccoli Pesto Pasta somehow walks the line between “weekday lazy dinner” and “this tastes like a restaurant… did I do that?” It’s creamy without actual cream—just the broccoli doing its thing like a quiet overachiever—and it has that lemony brightness that wakes up all the flavors. And it’s so forgiving. Some days I blend it smoother. Sometimes I leave it chunky because I’m in a chaotic mood.
It’s also the kind of recipe you can make when you’re slightly overwhelmed, because there’s something soothing about tossing warm pasta with a vibrant green sauce. Maybe that sounds dramatic but… food is emotional sometimes, right? This Creamy Broccoli Pesto Pasta feels like a tiny win in the middle of a messy day.
Ingredient Notes:
Before we start cooking, let me walk you through the ingredients like we’re just talking in your kitchen, because even simple things deserve a moment.
-
Broccoli: Tiny florets work best. I always end up chopping them too small because I get overexcited, but they blend perfectly anyway.
-
Basil or Parsley: Basil gives you the classic pesto vibe. Parsley gives that earthy, almost rustic taste—reminds me of those church potlucks where everything had parsley for some reason.
-
Olive Oil: The good stuff matters. It emulsifies the creamy broccoli pesto sauce and makes everything taste smoother.
-
Parmesan or Nutritional Yeast: Parmesan is my emotional-support cheese, but nutritional yeast works shockingly well.
-
Lemon: The lemon juice brightens everything. The zest adds that background “sparkle.”
-
Garlic: Two cloves, unless you’re having a day… then three.
-
Salt + Pepper: Simple but essential.
-
Spaghetti or Bucatini: Bucatini is fun because it feels fancy even though it cooks like regular pasta.
How To Make Creamy Broccoli Pesto Pasta?
This recipe goes fast, so it’s kind of like speed dating but with ingredients. Let’s break it down.
Step 1. Blanch the Broccoli
Bring a pot of salted water to a boil—don’t be shy with the salt. Blanch your broccoli for literally 30 seconds. That’s it. Toss it into ice water so it stays bright green, not that sad cafeteria green we all remember from childhood.
Step 2. Cook the Pasta
Use the same water (we love saving energy). Cook until al dente. Not mushy. Never mushy. Reserve that pasta water—it’s basically liquid magic.
Step 3. Make the Pesto
Throw the blanched broccoli into a food processor with basil or parsley, olive oil, Parmesan, lemon juice + zest, garlic, salt, and pepper. Pulse until it looks like green velvet. Okay maybe velvet is dramatic but you’ll see what I mean.
Step 4. Toss the Pasta
Mix the hot pasta with the creamy broccoli pesto. Add a spoonful of pasta water at a time to loosen it. The transformation is wild—like watching someone go from “just woke up” to “got ready for brunch.”
Step 5. Serve Hot
Add extra Parmesan. Always extra Parmesan. Serve right away while it’s glossy and warm.
Want To Save This Recipe?
Storage Options:
If you have leftovers—honestly rare in my home—they’ll keep for about two days. The sauce thickens, and the herbs mellow out, but a little warm water or olive oil brings it back to life. Kind of like reviving a plant that was “mostly” dead.
Variations and Substitutions:
Here’s where you get to play, because this recipe welcomes chaos and creativity.
-
Add spinach for more greens
-
Use walnuts, almonds, or sunflower seeds
-
Add red pepper flakes for heat
-
Swap basil for mint if you’re feeling bold
-
Use short pasta instead
-
Add chickpeas, chicken, or shrimp
-
Stir in cream for extra richness
This pasta doesn’t judge. Make it your own.
What to Serve with Creamy Broccoli Pesto Pasta?
This pasta pairs beautifully with:
-
Garlic bread (non-negotiable)
-
A bright lemony salad
-
Roasted tomatoes
-
Grilled chicken or salmon
-
Or, honestly, a glass of cold white wine
Sometimes I just eat it on the couch and call it dinner. No shame.
Frequently Asked Questions:
Can I make the pesto ahead?
Yep! Just press plastic wrap onto the surface so it stays green.
Frozen broccoli okay?
Totally. Thaw it and pat it dry.
Dairy-free version?
Use nutritional yeast and you’re golden.
If you make this Creamy Broccoli Pesto Pasta, I’d love to hear how it turned out for you. Did your family love it? Did you tweak it? Did you rescue a sad bunch of broccoli the way I did? Tell me everything—I’m all ears.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Broccoli Pesto Pasta
Ingredients
- 1 heaping cup very small broccoli florets approximately 2.4 ounces
- 1/2 cup fresh basil or parsley leaves
- 1/3 cup extra-virgin olive oil
- 1/4 cup grated Parmesan cheese plus more for serving, or 1 tablespoon nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 garlic cloves peeled
- 1/2 teaspoon kosher salt plus additional for the pasta water
- Freshly ground black pepper to taste
- 8 ounces spaghetti or bucatini pasta
Instructions
Blanch the Broccoli
- Bring a large pot of salted water to a boil. Prepare a bowl of ice water and keep it nearby. Add the broccoli florets to the boiling water and blanch for 30 seconds. Immediately transfer the broccoli to the ice water to halt the cooking process. Drain and pat dry. Reserve the boiling water for cooking the pasta.
Cook the Pasta
- Return the pot of salted water to a boil. Cook the spaghetti or bucatini according to the package instructions until al dente. Reserve 1/4 cup of pasta water. Drain the pasta and set aside.
Prepare the Broccoli Pesto
- While the pasta cooks, place the blanched broccoli in a food processor along with the basil or parsley, olive oil, Parmesan (or nutritional yeast), lemon juice, lemon zest, garlic cloves, kosher salt, and several grinds of black pepper. Pulse until well combined and the mixture reaches a smooth or slightly textured pesto consistency.
Assemble the Dish
- Transfer the cooked pasta to a large bowl and add the broccoli pesto. Toss to coat evenly. If desired, add the reserved pasta water one tablespoon at a time (up to 1/4 cup) to adjust the sauce consistency.
Serve
- Taste and adjust the seasoning as needed. Top with additional Parmesan cheese and freshly ground pepper before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
