Go Back

Creamy Broccoli Pasta with Lemon and Chili Flakes

This creamy broccoli pasta combines tender florets with a velvety sauce infused with garlic and mascarpone, finished with a bright squeeze of lemon and a hint of chili flakes. The dish boasts a luscious, glossy texture with a fresh, vibrant flavor, making it both comforting and uplifting. It’s quick to prepare, showcasing simple ingredients transformed into a satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz pasta (fusilli or orecchiette) preferably al dente
  • 4 cups broccoli florets fresh or frozen, drained well
  • 2 tbsp olive oil for sautéing
  • 3 cloves garlic minced
  • 1 cup heavy cream or substitute with Greek yogurt and milk
  • ½ cup mascarpone cheese for velvety richness
  • ½ cup Parmesan cheese grated, plus extra for serving
  • 1 tbsp fresh lemon juice about 1 lemon
  • ¼ tsp chili flakes adjust to taste
  • Salt and pepper to taste

Equipment

  • Large pot
  • Large skillet
  • Colander
  • Sharp knife
  • Cutting board
  • Measuring cup
  • Whisk or wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8 minutes. Drain and set aside, reserving ½ cup of pasta water.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the broccoli florets and sauté for 4-5 minutes until they turn bright green and start to brown slightly around the edges.
  3. Push the broccoli to the side of the skillet and add minced garlic to the empty space. Cook for about 30 seconds until fragrant and golden, stirring constantly to prevent burning.
  4. Pour in the heavy cream and bring it to a gentle simmer, about 2 minutes, stirring occasionally. Add the mascarpone and Parmesan cheese, stirring until the cheeses melt into a smooth, glossy sauce.
  5. Add the drained pasta to the skillet, tossing gently to coat all the noodles with the sauce. If the sauce is too thick, stir in a splash of the reserved pasta water to loosen it.
  6. Squeeze the fresh lemon juice over the pasta and stir well. Sprinkle chili flakes, salt, and pepper to taste, adjusting for heat and seasoning.
  7. Cook everything together for another minute until heated through and well combined. Taste and adjust seasoning if needed.
  8. Serve the creamy broccoli pasta immediately, topped with extra Parmesan cheese and a wedge of lemon for added brightness.

Notes

For a lighter version, substitute heavy cream with Greek yogurt and a splash of milk. Use frozen broccoli if fresh isn’t available—just thaw and drain thoroughly. Adjust chili flakes to your preferred spice level, and finish with extra lemon or cheese for added flavor.