Pasta Con Broccoli (Creamy St. Louis Style Favorite)
Discover how to make the perfect pasta con broccoli, a family-favorite recipe that’s easy, creamy, and packed with veggies. It’s inspired by one of the most famous Italian restaurants in St. Louis!
Some people asked for cake on their birthday. I asked for pasta con broccoli.
Seriously.
Every year, without fail, this was my birthday dinner request. Not pizza. Not burgers. Not some elaborate restaurant meal. I wanted a giant bowl of creamy broccoli pasta loaded with shells and parmesan cheese.
Looking back, that’s probably the first sign that I was destined to become the kind of adult who gets excited about comfort food.
If you’re from St. Louis, there’s a good chance you’ve had a version of pasta con broccoli at one of the city’s beloved Italian restaurants.
This dish was inspired by those classic flavors, but over the years I’ve tweaked it to make it my own. The result is a creamy, comforting dinner that my family requests again and again.
And yes, before you ask, this is one of those magical meals that actually gets broccoli onto a kid’s plate without a battle.
The secret is the sauce.
Unlike some versions of pasta con broccoli that rely mostly on garlic and olive oil, this one has a rich, creamy sauce that coats every shell.
The broccoli, mushrooms, cheese, and seasonings all come together into a dish that feels like something you’d order at your favorite neighborhood Italian restaurant.
What I love most about this recipe is that it feels special without requiring a lot of effort. The ingredients are simple, the steps are straightforward, and the payoff is huge.
It’s fancy enough for guests but easy enough for a random Tuesday night when everyone is hungry and asking what’s for dinner every five minutes.
The flavor is rich and comforting with just a little kick from the red pepper flakes. The parmesan adds a savory finish, while the broccoli keeps everything from feeling too heavy. Add a side salad and some crusty bread and you’ve got a complete meal.
If you’re a fan of Italian food, this is the kind of recipe you’ll want to keep in regular rotation. It has all the comforting qualities people love about Italian food while sneaking in a generous serving of vegetables.
Another reason I love this broccoli pasta is how versatile it is. You can add grilled chicken for extra protein, increase the mushrooms, or adjust the spice level to suit your family.
No matter how you serve it, the creamy sauce ties all the ingredients together beautifully.
And let’s talk about that sauce for a second. The combination of milk, cheese, and cream creates a silky texture that tastes far more complicated than it actually is.
Just take your time when adding the liquids and you’ll be rewarded with a smooth sauce that clings to every bite.
This recipe has been making people happy in my family for years, and I have a feeling it might do the same for yours.
Whether you’re feeding a hungry crowd, looking for a comforting weeknight dish, or simply trying to get a kid to eat broccoli voluntarily, this is one dinner worth making.
Now grab your pasta, broccoli, and olive oil, and let’s make one of my all-time favorite comfort food meals.
Get the printable recipe for this dinner below:
Pasta Con Broccoli
Equipment
- Saucepan
- Wooden spoon
Ingredients
- 1 lb pasta preferably shell noodles
- 1 1/2 cups broccoli chopped
- 6 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cloves garlic chopped small
- 8 oz tomato sauce
- 1 cup milk
- 1 cup heavy whipping cream
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp oregano
- 1/4-1/2 tsp red pepper flakes depending on your preference
- 2 cups mushrooms chopped small
- 1/2 cup shredded parmesan plus more for top
Video
Instructions
- Boil water. Steam your broccoli and cook noodles al dente in salted water according to package directions. Reserve some of the cooking water from the noodles.
- In a medium to large pan or pot, melt the butter over medium heat. Add the flour and mix to make your roux. Add a little reserved pasta water if needed.
- Add in the mushrooms and garlic and turn down the heat to medium-low. Saute for 5-6 minutes, cooking the mushrooms.
- Slowly add your tomato sauce, milk, and cream. Whisk until combined and no clumps of flour remain.
- Add in the salt, pepper, oregano, and red pepper flakes. The flakes are extremely spicy, so only add a few. You can always increase the spiciness later.
- Bring the sauce to a slow boil and continue whisking until it thickens, about 2-3 minutes. Add in the parmesan and stir until melted.
- Add the broccoli and cooked noodles to your sauce and mix.
- Serve warm topped with a pinch or two of shredded cheese.
Nutrition
I hope you enjoyed this post! Let me know what you think in the comments. I’d also love for you to check out these other posts:
Calzone Recipe • Chicken and Rice Risotto • Chinese Vegetable Soup • Chicken and Broccoli Casserole • Salmon and Spinach • Shrimp and Veggie Stir Fry • Stuffed Mini Peppers • Turkey Enchilada Casserole
Can I make the sauce the day before and keep it in the refrigerator and then add the noodles. Thank you
I don’t see why not. I’ve never tried it but I would definitely give it a try! I don’t see why the sauce wouldn’t last.
Infamous is not the same as famous. Infamous is insulting.
@Mariana, you are correct! I changed it. Thank you.