Give homemade Broccoli Pasta extra yum with this power-packed cheese sauce that has 4 cups of broccoli right in the mix. It’s ready in less than 20 minutes, has two veggies in the mix, and is super easy to make. You can even freeze extra portions for future weeks!

Broccoli Pasta

This post is sponsored by Colavita

I am a big fan of serving vegetables all sorts of ways to the kids and this Broccoli Pasta is a big favorite. It’s similar to my Green Pasta Sauce, but uses broccoli instead of cauliflower in the sauce. Which makes it a great option for kids who may already love broccoli, who haven’t yet found a favorite way they like to eat it, or just any day that needs a cozy, cheesy pasta recipe!

You can make the sauce as you prepare the pasta or you can make it ahead and store it in the fridge or freezer. You can use dairy-free cheese if needed. And you can combine it with any type of pasta that you like.

I’m using Colavita pasta in this recipe for beneficial fats and moisture. I love their products since they are family owned and operated, and the company offers so many delicious and wholesome Italian pantry staples including olive oil, pasta, beans, tomato sauces and pastes, and more. Use my exclusive 25% off code YUMMY25 in their online store, too.

Ingredients You Need

Here’s a look at the ingredients you need to make this pasta recipe to share with the kids so you know what to have on hand. This is an easy weeknight meal or you can pack it in a thermos as a hot lunch for daycare or school.

• Broccoli florets: You can use a full broccoli crown, precut florets, or frozen broccoli in this recipe according to what you have or prefer to use. They all work about the same.
• Baby spinach: Baby spinach adds iron, fiber, and the bright green color of the sauce. It’s such a fun way to serve greens to kids and it blends right in. You can skip this if you don’t have it, though the sauce will be a little less bright green in color.
• Milk (or cream or half and half): You can use any of the options I mention to enure that the pasta sauce is thick and creamy. You can also use a plain, unsweetened nondairy milk if needed.
• Broth: A little broth adds flavor to the sauce recipe. You can use reduced-sodium chicken broth or vegetable broth.
• Shredded cheddar cheese: Shredded cheddar cheese adds flavor and creaminess to this cheese sauce.
• Butter: A little butter adds richness and flavor to the pasta sauce. I usually use unsalted butter in my cooking so I can add the salt to taste.
• Garlic powder (optional): Add a pinch of garlic powder for more flavor in the sauce.
• Pasta (such as elbow, mini shells, farfalle, orecchiette pasta, or other mini pasta shape): You can serve this pasta sauce with any pasta you prefer, though we love this most with short pasta shapes such as elbows or mini wagon wheels.
• Parmesan cheese, cracked black pepper, optional to top.

Step-by-Step Instructions

Below is a look at how to make this broccoli pasta so you know what to expect from the process. Scroll down to the end of the post for the full amounts and timing.

1. Bring a large pot of water to a boil and cook the broccoli until just soft and tender.
2. Use a fine-mesh strainer or slotted spoon to remove the broccoli and add to a blender.
3. Add the rest of the sauce ingredients.
4. Cook the pasta, blend the sauce, and stir together. You can add as much or as little of the sauce as you like.

How to Store

Store any leftovers of the Broccoli Pasta in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds in the microwave to serve.

You can make the cheese sauce up to 3 days ahead and store it in an airtight container. Or you can place into a freezer container or ice cube tray to freeze for a future meal. Warm for 15-30 seconds in the microwave before stirring into the pasta.

Best Tips for Success

• Use whichever kind of pasta your family likes best.
• Omit the garlic powder if you’re worried the kids may not like it.
• Stir the sauce into the pasta right before serving.
• Use as much or as little of the sauce as you prefer.
• Dairy-free: Omit the cheese, use broth instead of milk, and add ½ cup white beans. Or use dairy-free cheese, butter, and milk.
• Gluten-free: Use a gluten-free pasta as desired.
• Top your serving with cracked black pepper or red pepper flakes, if desired. You might even like some fresh lemon zest.

I’d love to hear your feedback on this post, so please rate and comment below!

• Bring a large pot of water to a boil. Add the broccoli and cook for 4 minutes or until soft when poked with a fork.

• Use a fine-mesh strainer or slotted spoon to remove the broccoli and add to a blender. Add the spinach, broth, cream, cheese, butter, salt, and garlic powder if using. Blend until smooth.

• Meanwhile, add the pasta to the boiling water from Step 1 and cook according to package directions. Drain and return to the pot.

• Stir as much of the cheese sauce into the pasta as you like to coat the pasta thoroughly. Serve warm, topped with cracked black pepper if desired.

• Store any leftovers in an airtight container in the fridge for 3-5 days. Warm for 30-60 seconds in the microwave to serve.
• You can make the cheese sauce up to 3 days ahead and store it in an airtight container. Warm for 15-30 seconds in the microwave before stirring into the pasta.
• Freeze prepared cheese sauce for up to 6 months. You can do small portions by freezing it in an ice cube tray.
• Use whichever kind of pasta your family likes best.
• Omit the garlic powder if you’re worried the kids may not like it.
• Stir the sauce into the pasta right before serving.
• Dairy-free: Omit the cheese, use broth instead of milk, and add ½ cup white beans. Or use dairy-free cheese, butter, and milk.

Calories: 346kcal, Carbohydrates: 46g, Protein: 13g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 33mg, Sodium: 218mg, Potassium: 342mg, Fiber: 3g, Sugar: 3g, Vitamin A: 1362IU, Vitamin C: 43mg, Calcium: 148mg, Iron: 1mg