Orecchiette Broccoli is a comforting yet vibrant pasta dish that highlights the natural depth of flavors found in simple, wholesome ingredients. This recipe transforms tender broccoli into a velvety, flavorful sauce that clings beautifully to short pasta, creating a rich yet light dish. The combination of aromatic garlic, umami-rich anchovy or miso, and a hint of heat from chili flakes enhances the overall taste, while pecorino cheese and a drizzle of olive oil bring a satisfying creaminess. Perfect for a quick weeknight dinner or a cozy meal, this pasta dish is a must-try for those who enjoy vegetable-forward recipes with a delightful texture and a burst of fresh flavors.
Ingredients Breakdown
Each ingredient in this dish plays a crucial role in achieving a well-balanced flavor profile. Orecchiette, penne, or rigatoni are ideal pasta choices, as their shapes help catch the sauce, ensuring every bite is flavorful. Olive oil is essential, not just for sautéing but also for adding richness and body to the sauce. Garlic and shallots create a fragrant base, while chili flakes introduce a subtle kick. The anchovy paste (or miso for a vegetarian option) deepens the umami character of the sauce. Broccoli is the star, providing a creamy consistency when cooked down. Lemon zest brightens the dish, cutting through the richness, while pecorino cheese adds a salty, nutty undertone. A handful of baby spinach or arugula brings a vibrant green hue and extra nutrients. To personalize the dish, toppings like toasted pine nuts, fresh basil ribbons, truffle oil, or crispy breadcrumbs add contrasting textures and flavors, making every bite more interesting.
Step-by-Step Preparation Guide
Preparing the Broccoli
Achieving the perfect texture for the broccoli is key to creating a silky sauce. Steam the florets until they are very soft and easily mashed with a fork. Overcooking is preferable to undercooking, as the broccoli needs to break down seamlessly into the sauce. Cutting the florets into small, even pieces before steaming ensures even cooking and a smooth consistency.
Cooking the Pasta
Properly salting the pasta water is crucial—it should taste like the sea to enhance the pasta’s natural flavor. Cooking the pasta until just al dente prevents it from becoming too soft when mixed with the sauce. Before draining, reserve a cup of the starchy pasta water, as this will help bind the sauce to the pasta and achieve the perfect consistency.
Creating the Sauce
A well-balanced sauce starts with a fragrant base. Sautéing finely diced shallots and roughly chopped garlic in olive oil allows them to release their natural sweetness and aroma. A sprinkle of chili flakes infuses warmth, while anchovy paste or miso creates a deep, savory undertone. The steamed broccoli is then added and broken down with a spatula, forming a rustic sauce-like texture. Vegetable or chicken broth helps loosen the mixture while intensifying the flavor. Allowing the sauce to simmer encourages the broccoli to continue softening, making it easier to blend.
Blending and Combining
Lemon zest and pecorino cheese are incorporated to add brightness and depth to the sauce. To achieve a velvety consistency, an immersion blender can be used directly in the pan, or the mixture can be transferred to a blender. Adding chopped baby spinach at this stage enhances the color while subtly boosting the nutritional value. Tossing the pasta into the sauce allows the flavors to meld, and adjusting the consistency with reserved pasta water ensures the sauce remains silky. Final seasoning adjustments with salt, pepper, and chili flakes refine the dish to taste.
Recipe Tips & Frequently Asked Questions
The best way to achieve a creamy texture without dairy
Use high-quality olive oil and blend the sauce thoroughly to create a rich, smooth consistency.
How to adjust spice levels for different preferences
Reduce or increase the chili flakes to suit your taste, or add a pinch of smoked paprika for warmth without heat.
Why using high-quality olive oil enhances the final dish
The richness of extra virgin olive oil adds depth and smoothness to the sauce, making it more luxurious.
Make-ahead and storage tips for leftovers
Store the pasta and sauce separately in airtight containers to prevent sogginess. Reheat gently with a splash of broth or pasta water to maintain the right consistency.
Can I use frozen broccoli instead of fresh?
Yes, but let it fully thaw and drain excess moisture before cooking to avoid a watery sauce.
How do I make this dish completely vegetarian?
Substitute anchovy paste with white miso to maintain umami depth without using fish-based ingredients.
What’s the best way to store and reheat leftovers?
Keep leftovers in an airtight container for up to three days and reheat on low heat, adding a bit of water or broth to refresh the sauce.
Can I substitute another type of cheese for pecorino?
Parmesan is a great alternative, offering a similar salty and nutty flavor. For a milder option, try ricotta salata.
What to Serve With This Recipe
Pairing this dish with complementary sides elevates the meal. A simple arugula salad with a lemon vinaigrette balances the richness of the pasta. Crusty bread with a drizzle of olive oil is ideal for scooping up extra sauce. For a protein boost, grilled chicken, shrimp, or chickpeas make excellent additions. To complement the flavors, a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio works beautifully, cutting through the creamy texture while enhancing the dish’s freshness.
Customization Ideas
To personalize the dish, consider adding protein such as seared scallops, sautéed mushrooms, or grilled tofu for a heartier meal. Swap the baby spinach for kale or Swiss chard for a more robust green presence. Those following a gluten-free diet can opt for chickpea pasta or lentil-based alternatives, which provide additional protein while maintaining a satisfying bite. A sprinkle of toasted breadcrumbs or crushed walnuts adds a delightful crunch, enhancing the overall texture.
This Orecchiette Broccoli recipe is a perfect example of how simple ingredients can create a deeply satisfying dish. The combination of velvety broccoli sauce, aromatic garlic, and bright lemon zest results in a pasta that feels indulgent yet light. Whether served as a quick weeknight meal or as part of a larger feast, this dish is endlessly versatile and easily customizable. Experiment with different garnishes and variations to make it your own, and enjoy the perfect balance of comfort and flavor in every bite.
Ingredients
8 ounces short pasta (such as orecchiette, penne, or rigatoni)
3 tablespoons olive oil (essential for flavor and texture)
6 garlic cloves, roughly chopped
1 fat shallot, diced (or substitute with half a white or yellow onion)
12 ounces broccoli florets, cut into very small, evenly sized pieces (approximately 6 packed cups)
1 teaspoon anchovy paste (or replace with white miso paste for a vegetarian option)
Generous pinch of chili flakes (Aleppo or Urfa biber recommended)
Generous pinch of salt and black pepper, more to taste
2 cups vegetable or chicken broth
1–2 teaspoons lemon zest
1/4 cup freshly grated pecorino cheese
Small handful of baby spinach or arugula, finely chopped for vibrant color
Optional Garnishes: additional pecorino cheese, lemon zest, truffle oil, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, capers, or Kalamata olives
Instructions
Steam the broccoli florets until they are exceptionally tender, easily pierced with a fork. Once done, roughly chop them and set aside.
Fill a large pot with 8 cups of water, add 1 tablespoon of salt (measured precisely), and bring to a boil. Cook the pasta according to package instructions until al dente. Reserve one cup of the hot pasta water before draining.
In a wide, deep pan, heat the olive oil over medium heat. Add the shallot, garlic, and chili flakes, sautéing until the shallot turns translucent and the garlic becomes fragrant and golden, about 3 minutes. Stir in the anchovy paste (or miso paste), ensuring it melds into the oil and aromatics.
Add the steamed broccoli along with salt, pepper, and broth. Bring the mixture to a gentle simmer. Using a metal spatula, begin breaking the broccoli into smaller bits. As it softens, continue mashing it down, gradually transforming it into a textured sauce. Allow it to cook down, adding extra liquid if needed to maintain a saucy consistency.
Mix in the lemon zest and pecorino cheese, stirring until well incorporated. Let the mixture simmer gently over low heat until it thickens and about half the liquid evaporates, approximately 10 minutes.
Using an immersion blender, blend the sauce directly in the pan while adding the chopped baby spinach. This step enhances the color and smoothness. If a smoother texture is preferred, transfer the mixture to a blender instead. The olive oil contributes to a luscious, creamy finish.
Toss the cooked pasta into the sauce, stirring well. Adjust the consistency by incorporating small amounts of the reserved pasta water until the sauce clings to the pasta while remaining velvety.
Taste and adjust the seasoning, adding more salt, black pepper, or chili flakes as needed. For extra richness, drizzle in a bit more olive oil or melt in a small pat of butter.
Divide into serving bowls and finish with your choice of garnishes—extra pecorino, a sprinkle of lemon zest, fresh basil, toasted pine nuts, or a drizzle of truffle oil. Serve immediately.
Orecchiette Broccoli Recipe
Ingredients
- 8 ounces short pasta such as orecchiette, penne, or rigatoni
- 3 tablespoons olive oil essential for flavor and texture
- 6 garlic cloves roughly chopped
- 1 fat shallot diced (or substitute with half a white or yellow onion)
- 12 ounces broccoli florets cut into very small, evenly sized pieces (approximately 6 packed cups)
- 1 teaspoon anchovy paste or replace with white miso paste for a vegetarian option
- Generous pinch of chili flakes Aleppo or Urfa biber recommended
- Generous pinch of salt and black pepper more to taste
- 2 cups vegetable or chicken broth
- 1 –2 teaspoons lemon zest
- 1/4 cup freshly grated pecorino cheese
- Small handful of baby spinach or arugula finely chopped for vibrant color
- Optional Garnishes: additional pecorino cheese lemon zest, truffle oil, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, capers, or Kalamata olives
Instructions
- Steam the broccoli florets until they are exceptionally tender, easily pierced with a fork. Once done, roughly chop them and set aside.
- Fill a large pot with 8 cups of water, add 1 tablespoon of salt (measured precisely), and bring to a boil. Cook the pasta according to package instructions until al dente. Reserve one cup of the hot pasta water before draining.
- In a wide, deep pan, heat the olive oil over medium heat. Add the shallot, garlic, and chili flakes, sautéing until the shallot turns translucent and the garlic becomes fragrant and golden, about 3 minutes. Stir in the anchovy paste (or miso paste), ensuring it melds into the oil and aromatics.
- Add the steamed broccoli along with salt, pepper, and broth. Bring the mixture to a gentle simmer. Using a metal spatula, begin breaking the broccoli into smaller bits. As it softens, continue mashing it down, gradually transforming it into a textured sauce. Allow it to cook down, adding extra liquid if needed to maintain a saucy consistency.
- Mix in the lemon zest and pecorino cheese, stirring until well incorporated. Let the mixture simmer gently over low heat until it thickens and about half the liquid evaporates, approximately 10 minutes.
- Using an immersion blender, blend the sauce directly in the pan while adding the chopped baby spinach. This step enhances the color and smoothness. If a smoother texture is preferred, transfer the mixture to a blender instead. The olive oil contributes to a luscious, creamy finish.
- Toss the cooked pasta into the sauce, stirring well. Adjust the consistency by incorporating small amounts of the reserved pasta water until the sauce clings to the pasta while remaining velvety.
- Taste and adjust the seasoning, adding more salt, black pepper, or chili flakes as needed. For extra richness, drizzle in a bit more olive oil or melt in a small pat of butter.
- Divide into serving bowls and finish with your choice of garnishes—extra pecorino, a sprinkle of lemon zest, fresh basil, toasted pine nuts, or a drizzle of truffle oil. Serve immediately.
Notes
- Pecorino Cheese: Pre-shredded pecorino or parmesan often contains anti-caking agents that prevent the cheese from fully melting into the sauce, leading to clumping.
- Check the Label: Some stores offer freshly grated pecorino without additives—this is the best option for a smooth, well-incorporated sauce.
- Salt Level: Pecorino is naturally saltier than parmesan; if substituting with parmesan, adjust the seasoning by adding more salt as needed.
- Vibrant Color Adjustment: The recipe has been modified to enhance its color. While adding spinach is not traditional, it brings a beautiful vibrance to the sauce.
