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!
Who’s ready for a cozy night in with a dish that’s as comforting as a warm hug? Today, we’re diving into the delightful world of pasta con broccoli, a dish that promises to turn your dinner into a heartwarming experience.
This pasta dish is simple enough to make for a quick weeknight dinner for the family, but also “formal” enough to make when you have guests. Don’t you love those type of dual-purpose meals that check all the boxes!
This is a pasta that’s loved by both kids and adults alike – yes, even those who scrunch their noses at the sight of green veggies! That’s the magic of this pasta con broccoli recipe, a meal that sneaks in the goodness of broccoli without a fuss.
It’s the kind of recipe you wish you’d found earlier, perfect for those evenings when you want something quick yet spectacularly delicious.
Growing up, this pasta was not just a meal; it was a celebration on my plate. I requested it every year for my birthday, savoring each bite that was lovingly prepared by my family. Inspired by the iconic Pasta House in St. Louis, this dish has evolved in my kitchen while still holding onto its roots.
It’s also akin to the beloved recipes from Rich and Charlie’s – another gem from the St. Louis Italian dining scene – but with my personal touch that makes it unique and special to my family.
The real secret to this dish lies in its creamy, dreamy sauce. Patience truly is a virtue here – rushing will only lead you to a lumpy disaster!
Take your time to let the ingredients meld perfectly, ensuring every strand of pasta is lovingly coated in that velvety sauce. Trust me, it’s worth the little extra time at the stove.
Now, I know what you’re thinking: “How have I kept this recipe to myself for so long?” I know. I’m excited to share it now. Get ready to dazzle your family with a dish that’s bound to become a new favorite.
And don’t worry about the little ones; they’ll be too busy enjoying their meal to realize they’re getting a healthy dose of veggies.
So, grab your apron, and let’s bring the best pasta con broccoli recipe from St. Louis straight to your kitchen. It’s time to create some delicious memories! Ready to whip up this family favorite? Keep scrolling, and let’s get cooking!
Ingredients
- 1 lb pasta, preferably shell noodles
- 1 1/2 cups broccoli, chopped
- 6 T butter
- 3 T 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
Tips and Thoughts for This Recipe
This dinner also tastes delicious with chicken if you want to add protein! You can grill it separately and cut it up.
What is your favorite fall dinner? I’m also a fan of Italian sausage and spinach pasta or fresh homemade chicken milano when it comes to comfort food. I hope you’ll try this pasta con broccoli – it’s delicious and I’m sure you’ll think so too!
Get the printable recipe for this dinner below:
Pasta Con Broccoli
This tasty pasta con broccoli recipe is from one of the most famous Italian restaurants in St. Louis: Rich and Charlie's! The secret to this dish is in the perfectly creamy sauce.
Ingredients
- 1 lb pasta, preferably shell noodles
- 1 1/2 cups broccoli, chopped
- 6 T butter
- 3 T 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
Instructions
- Steam your broccoli and cook noodles in salted water according to package directions. Reserve some of the cooking water from the noodles.
- In a medium to large pot, melt the butter over medium heat. Add the flour and mix to make your roux. Add a little reserved cooking water if needed.
- Add in the mushrooms and garlic and turn down the heat to medium-low. Let cook 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. Red pepper flakes are extremely spicy, so only add a few. You can always increase the spiciness later.
- Bring the sauce to a simmer 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 parmesan. Add salt and pepper to taste.
Nutrition Information:
Yield:
4Serving Size:
1 servingAmount Per Serving: Calories: 731Total Fat: 45gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 125mgSodium: 1251mgCarbohydrates: 65gFiber: 7gSugar: 11gProtein: 20g
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:
Judy kappler
Wednesday 14th of December 2022
Can I make the sauce the day before and keep it in the refrigerator and then add the noodles. Thank you
Amy
Monday 19th of December 2022
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.
Mariana
Thursday 28th of July 2022
Infamous is not the same as famous. Infamous is insulting.
Amy
Saturday 6th of August 2022
@Mariana, you are correct! I changed it. Thank you.