You know those nights when you want something that tastes kinda fancy but takes zero fancy effort? That’s exactly where this Creamy Broccoli Pasta comes in. It’s one of those “throw it all in, stir it around, and somehow it tastes amazing” recipes — packed with veggies, super creamy (without any dairy), and perfect for meal prep. Plus, it’s quick. We’re talking 20 minutes, tops. Let me show you how I make it.
Try my Lemon Avocado Pasta Bowl recipe.
Why You’ll Love This Recipe
Big on Flavor, Low on Effort
You’re basically just tossing veggies and pasta together, but it ends up tasting like something you’d order at a cute little cafe.
Packed with Veggies
Broccoli, spinach, peas — it’s like a green veggie power squad. Bonus points for sneaking in extra greens without even trying.
Dairy-Free & Vegan
Creamy without the cream! All the comfort food vibes, none of the dairy.
Budget-Friendly
Most of the ingredients are affordable staples, and you’re probably already rocking some in your freezer.
Perfect for Meal Prep
Makes enough for a few meals and reheats like a champ — ideal for those “too tired to cook” days.
Customizable
Want it smoother? Blend it more. Like it chunky? Leave some texture. Want to toss in extra veggies or a little spice? Go wild.
Try my Lemon and Herb Salmon Pasta recipe.
💰 Cost-Saving Tip: Budget-Friendly & Still Delicious!
Who says eating healthy has to be expensive? This Creamy Broccoli Pasta is proof that you can whip up a satisfying meal without breaking the bank. Instead of fancy ingredients, we’re using frozen spinach and peas—they last longer, cost less, and still pack in all the nutrients. Plus, vegan cheese can be pricey, so swap it for nutritional yeast or just skip it altogether! You may use any dairy cheese in case do not need the recipe to be vegan.
How This Became My Go-To Weeknight Saver
Okay, confession time—I used to be that guy who’d grab takeout whenever I was short on time (which, let’s be real, was a lot). But one night, I threw together some leftover veggies, blended them into a sauce, and BAM—this creamy green goodness was born! Not only did it save me a trip to the store, but it also became one of my easiest, go-to dinners. Now, it’s a weekly staple, and honestly? Way better than takeout.
What You’ll Need To Make
Let’s Talk About What’s Inside
Broccoli 🥦 – The star of the show! It adds a little crunch, a ton of goodness, and soaks up that creamy sauce like a pro.
Leeks & Green Onions 🧅 – These two bring that mellow onion flavor without overpowering the whole dish. Plus, they make the sauce taste fancy – no effort required.
Garlic 🧄 – Because every good pasta dish starts with garlic. No arguments.
Spinach & Peas 🌱 – Frozen heroes! They bulk up the sauce, add color, and sneak in extra veggies without making things complicated.
Penne Pasta 🍝 – Holds onto all that creamy sauce like a champ. Use any pasta you’ve got, but penne’s my personal MVP.
Vegan Cheese 🧀 – Just enough to make it creamy and cheesy, without any dairy drama.
Olive Oil & Pasta Water 💧 – The dynamic duo that pulls everything together into a silky, flavorful sauce.
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 20 mins
Step 1: Get that pasta going! Cook your penne in a big pot of salty boiling water — just follow the package instructions. Before you drain it, scoop out about ¾ cup (that’s 200ml) of that starchy pasta water — we’re gonna use it for the sauce later. Set the pasta aside.
Step 2: In a big pan, heat up a drizzle of olive oil over medium heat. Toss in the broccoli florets, green onions, and leeks. Let them sizzle and soften for about 5 minutes — give them a stir now and then so nothing burns.
Next, add the garlic, spinach, and peas, plus a pinch of salt & pepper. Let the whole veggie party cook together for another 10 minutes, stirring occasionally so everything mingles nicely.
Step 3: Now, pour in that reserved pasta water you saved (see, I told you we’d use it!). Blend the veggie mix into a sauce — you decide if you want it super smooth or leave it a little chunky for some texture.
Step 4: Time to bring it all together! Toss the cooked pasta and those pretty broccoli tips (save a few for garnish if you’re feeling fancy) into the sauce. Add a splash of olive oil and the grated vegan cheese, and mix it all up until everything’s coated in that creamy goodness.
Step 5 (Optional but Recommended): Serve it up warm and, if you’re feeling a little extra, sprinkle some fresh basil and almond flakes on top for that chef’s kiss finish.
Glycemic Index: 46 (low) Glycemic Load: 46 (high)
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Recipe Swaps & Creative Tweaks
Switch up the pasta 🍝
Penne’s great, but this sauce works with anything — spaghetti, rigatoni, or even rotini if you wanna catch all that creamy goodness in the spirals.
Use fresh spinach instead of frozen 🌱
Got fresh spinach hanging out in your fridge? Toss it in! Just chop it up a bit and let it wilt in the pan.
No leeks? No problem! 🧅
Swap in a regular yellow onion or even shallots if that’s what you’ve got. The flavor will still be awesome.
Cheese it your way 🧀
Not a fan of vegan cheese brands? Use nutritional yeast for a cheesy, nutty boost or skip the cheese altogether for a lighter vibe.
Add a protein boost 💪
Throw in some chickpeas, white beans, or even crispy tofu if you want this to be extra filling.
Spice it up 🌶️
A pinch of red pepper flakes or a drizzle of chili oil can give this cozy pasta a little kick — highly recommend if you like heat.
Go gluten-free 🌾🚫
Just swap regular pasta for your favorite gluten-free pasta and you’re good to go!
More veggie power 🥕
Got zucchini, mushrooms, or bell peppers to use up? Chop ‘em up and toss them into the pan with the broccoli. No one’s stopping you.
Try my Creamy Spinach and Artichoke Chicken Pasta recipe.
Helpful Tips for Success
Don’t skip the pasta water 💧
That starchy gold turns your veggie blend into a silky sauce that clings to every piece of pasta. It’s magic — trust me.
Chop your veggies small 🥦
Smaller pieces cook faster and blend easier, plus they mix into the sauce better. No giant broccoli trees here.
Taste as you go 👨🍳
Seasoning makes all the difference, so don’t be shy with the salt, pepper, or even a squeeze of lemon if you want some brightness.
Blend to your liking 🌀
Love a silky-smooth sauce? Blend it all the way. Prefer some chunks for texture? Pulse it just a bit — you do you.
Cheese at the end 🧀
Stir the vegan cheese in at the very end so it melts into the sauce and keeps everything creamy without clumping.
Make extra for meal prep 🍱
This pasta reheats like a champ, so make enough for lunch the next day. Just add a splash of water when reheating to keep the sauce creamy.
Boost the flavor 💥
A little garlic powder, nutritional yeast, or even a spoonful of pesto can take the sauce up a notch if you’re feeling fancy.
Garnish like a pro 🌿
Fresh basil, toasted almond flakes, or even a sprinkle of red pepper flakes — a little finishing touch makes it look (and taste) next level.
Try my Creamy Lemon and Green Pea Pasta recipe.
Diet-Friendly Variations
You can tweak this recipe to fit Keto, Low Carb, and even Paleo diets — with a few simple swaps and adjustments. Here’s how you can do it:
Keto Version 🥓🥦
The key here is ditching the pasta and keeping it low-carb while still getting all that creamy, veggie-packed goodness.
✔ Swap the pasta for zucchini noodles (zoodles), shirataki noodles, or even hearts of palm pasta.
✔ Amp up the healthy fats — add more olive oil or even a spoonful of coconut cream to the sauce to keep it rich.
✔ Skip the peas (they’re a bit carby for strict keto) and add more spinach, mushrooms, or even chopped asparagus instead.
✔ Go heavy on cheese (if your version of keto allows vegan cheese) or nutritional yeast to get that creamy, cheesy vibe.
Low Carb Version 🥦🍴
Low carb is a bit more flexible than keto, so you can still enjoy some of the veggies, but you’ll want to cut back on the pasta.
✔ Swap half (or all) the pasta for spiralized zucchini, spaghetti squash, or konjac noodles.
✔ Keep the peas minimal or swap them for lower-carb veggies like bell peppers, mushrooms, or cauliflower rice.
✔ Use extra-virgin olive oil generously for flavor and healthy fats.
✔ Add a protein boost — grilled chicken, shrimp, or tofu can make this more filling without adding carbs.
Paleo Version 🌿🥑
Since grains and legumes (like peas) are out on paleo, you’ll need to go full veggie and tweak the creamy factor.
✔ Swap the pasta for zucchini noodles, spaghetti squash, or sweet potato noodles.
✔ Skip the peas and go with broccoli, spinach, leeks, and garlic as the main veggies.
✔ Ditch the vegan cheese and blend the sauce with cashews (soaked and blended) or a spoonful of coconut cream for that creamy texture.
✔ Top with toasted nuts or seeds instead of cheese for a crunchy, savory finish.
Serving Ideas
With a Simple Side Salad 🥗
Keep it fresh and light with a side of greens — arugula, spinach, or mixed greens with a drizzle of balsamic vinaigrette works like a charm.
Top It Off with Crunch 🌰
A sprinkle of toasted almonds, pumpkin seeds, or even some crispy fried onions adds texture and takes this pasta to the next level.
Garlic Bread on the Side 🥖
If you’re not gluten-free, nothing beats a warm slice of garlicky bread to mop up every bit of that creamy sauce.
Protein Power-Up 🍗
Want to bulk it up? Add grilled chicken strips, crispy tofu, or even chickpeas to make it extra satisfying.
Lemon & Herb Finish 🍋
A squeeze of fresh lemon and a sprinkle of fresh basil or parsley gives a bright, fresh kick — highly recommend.
Family-Style Feast 🍽️
Serve it up in a big bowl in the middle of the table and let everyone dig in — perfect for a chill dinner night.
Soup & Pasta Combo 🥣
If you want a full comfort meal, pair it with a light veggie soup or broth-based soup for that classic cozy vibe.
Try my One Pot Spinach and Salmon Pasta recipe.
Drink Pairings for Creamy Broccoli Pasta
🍷 Wine Pairings (For the Wine Lovers)
- Chardonnay
A smooth, buttery Chardonnay plays really well with creamy sauces — even dairy-free ones like this. - Sauvignon Blanc
Crisp and citrusy, this one balances out all the green veggies like broccoli and spinach. Super refreshing. - Pinot Grigio
Light, easy to sip, and won’t overpower the flavors — perfect for a casual pasta night.
🍹 Non-Alcoholic Options (Because Not Everyone Drinks)
- Lemon & Herb Sparkling Water
Bright, bubbly, and keeps things light — especially if you add a sprig of basil or mint to match the pasta. - Cucumber Lime Cooler
Just cucumber slices, a squeeze of lime, and sparkling water — super fresh and kinda fancy-looking. - Iced Green Tea with Lemon
Clean and refreshing, plus it complements all the green goodness in the pasta. - Homemade Lemonade with Mint
A little sweet, a little tangy — and perfect for cutting through the richness of the sauce.
🍺 If You’re a Beer Person
- Light Lager
Crisp, refreshing, and doesn’t steal the show — just the way you want it with a veggie pasta dish. - Pale Ale
Got a bit more flavor, which can be fun if you added a little spice to your pasta.
Storage Options
Fridge — Easy Peasy 🍝
Got leftovers? Pop them in an airtight container and store them in the fridge for up to 3 days. The sauce might thicken a bit, so just add a splash of water or broth when you reheat it to bring back that creamy vibe.
Freezer — Yep, It Freezes! ❄️
If you wanna stash some away for later, you can freeze the pasta (sauce and all) in a freezer-safe container for up to 2 months. Just let it thaw overnight in the fridge before reheating. Pro tip — pasta can get a little soft after freezing, but it still tastes awesome.
Meal Prep Friendly 🍱
Divide into individual portions for grab-and-go lunches. Works great for busy weekdays, and you can reheat it in the microwave with a quick stir.
Reheating Tips 🔥
Whether you’re using the microwave or stovetop, always add a splash of water or broth when warming it up — keeps the sauce creamy instead of clumpy. And don’t forget to give it a good stir!
Try my Vegan Marry Me Pasta Sensation recipe.
Final Thoughts
See? Told you that was easy. You’ve got tender pasta, a creamy green sauce that’s loaded with veggies (so you can totally tell yourself it’s healthy), and just the right hit of cheesy goodness. Whether you’re meal-prepping for the week or need a quick weeknight dinner, this one’s a keeper. Give it a shot, and hey — if you throw your own twist on it, let me know. Always up for a little recipe remix!
Recipe Card
Creamy Broccoli Pasta
Need a fast dinner that actually tastes good and sneaks in some greens? This creamy broccoli pasta is your answer 🍝🥦 It’s vegan, super simple, and you can make it in 20 minutes flat. Trust me, you’ll wanna add this one to the rotation!
Ingredients
Instructions
-
Step 1:
Cook the penne pasta in a large pot of salted boiling water according to the package instructions. Before draining the pasta, reserve 6.8 fl oz (200ml) of the cooking water. Set the pasta aside. -
Step 2:
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the broccoli florets, green onions, and leeks. Sauté for approximately 5 minutes, stirring occasionally. -
Step 3:
Add the minced garlic, frozen spinach, peas, salt, and pepper to the pan. Continue to cook for an additional 10 minutes, stirring frequently to ensure even cooking. -
Step 4:
Pour the reserved pasta cooking water into the pan with the vegetables. Blend the mixture until it reaches your desired consistency, either smooth or slightly chunky. -
Step 5:
Combine the cooked pasta and broccoli tips with the blended sauce in the pan. Add 1 tablespoon of olive oil and the grated vegan cheese. Toss well to coat the pasta evenly.
-
(Optional Serving Suggestion):
Garnish with fresh basil leaves and almond flakes before serving, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 548kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 98g33%
- Protein 12g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
