BEST Broccoli Recipe-Orecchiette Pasta with Broccoli Sauce

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– 1 pound broccoli florets- cut or broken into very small florets about equal size about 6 cups packed – 1 pound of orecchiette pasta or penne, rigatoni, etc – 4 Tablespoons extra-virgin olive oil 3 Tablespoons is to make sauce, 1 Tablespoon for serving – 1 large shallot diced – 6 garlic cloves- rough chopped – 1/2-1 teaspoon sea salt more to taste – 1 teaspoon miso paste soy sauce, tamari or sub 1–2 mashed anchovies, if not vegan – 1 cup unsalted vegetable broth chicken broth is fine, if you’re not vegan – Garnish: crushed red flakes Calabrian red pepper, vegan cheese, nutritional yeast flakes, (if not vegan/dairy-free) grated Parmigiano Reggiano or Pecorino cheese


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Cook time: 10 min

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prep Time

10 min


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The Best Broccoli Recipe-Orecchiette Pasta with Broccoli Sauce - is a really easy pasta dish and and so delicious! This is total Italian comfort food. This easy pasta recipe comes together in less than 30 minutes! Gluten-free: Use your favorite gluten-free pasta!

Can I make this pasta recipe gluten-free? Yes, just use your favorite gluten-free penne pasta. Cook the pasta according to the timing on the box. Set a timer to make sure you cook the pasta to al dente.

How much salt do I use to cook dry pasta? For 1 pound of pasta, in 3-4 quarts of water, you should add 1-1/2 tablespoons of salt. So if it's 1/2 pound of pasta, add 1/2 that amount of salt. Add more or less to your taste, but keep in mind, the sauce will have a little salt. So depends on your taste.


Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and reheat it before serving. Just make sure to store it in an airtight container in the refrigerator for up to 3 days.


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