This post first appeared over at Real Housemoms where I’m a contributor. Enjoy a dinner date at home with this creamy Pasta con Broccoli that comes together in less than 30 minutes!
I love Italian food—tender pasta coated in a rich, creamy sauce is hard to resist. Pasta con Broccoli is one of those comforting dishes that feels indulgent but comes together quickly. With butter, cream, mushrooms and just a touch of tomato, this recipe delivers big flavor in under half an hour.
This version is unapologetically creamy: whipping cream and half-and-half create a silky sauce, and butter helps build flavor. Sautéed mushrooms add depth and a savory bite, while a splash of tomato sauce brightens the dish and balances the richness. Best of all, it’s simple enough for a weeknight dinner and elegant enough for an at-home date night.
It’s a crowd-pleaser for families: my toddler went back for seconds and even the baby enjoyed gnawing on broccoli florets. I increased the vegetable and mushroom quantities from the original family recipe to balance the cream, and swapped half the heavy cream for half-and-half to lighten it slightly without losing creaminess.
If you like creamy pasta, try variations such as Spaghetti con Broccoli or a rich 5-Cheese Mac & Cheese for another comforting meal.
Print Recipe
Pasta con Broccoli
Ingredients
- 8 ounces Cavatelli shells
- 4 tablespoons butter, divided
- 2/3 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup whipping cream
- 1 cup half and half cream
- 1/4 cup tomato sauce
- 1 cup broccoli, chopped
- 1/2 cup Parmesan cheese, freshly grated
Instructions
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Cook pasta in salted water for 4 minutes. Reserve 1 cup of the starchy pasta water before draining.
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While pasta drains, melt 2 tablespoons butter in the empty pot. Add sliced mushrooms and sauté over medium heat for about 2 minutes. Transfer the mushrooms to a bowl and set aside.
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Melt the remaining 2 tablespoons of butter, add minced garlic and cook 30 seconds. Whisk in the whipping cream, half-and-half, and tomato sauce. Add the drained pasta and bring the mixture to a gentle boil. Cook 4–5 minutes, adding chopped broccoli for the last 2–3 minutes, stirring occasionally.
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When the pasta is al dente, remove from heat and stir in the grated Parmesan. Add reserved pasta water a little at a time to reach your desired sauce consistency. Season with salt and pepper to taste.
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Serve warm, garnished with additional Parmesan if desired.
