Creamy broccoli pasta Jamie Oliver – how does his version compare?

Jamie Oliver’s creamy broccoli pasta often includes anchovies, cream, or soft cheese for added richness, and it's typically cooked with a slightly chunkier texture. Our version keeps it lighter by using olive oil and lemon juice for brightness and parmesan for creaminess still packed with flavor, but simpler and more approachable for everyday meals.

Can I make creamy broccoli pasta with milk instead of cheese?

Absolutely. To make a lighter, creamy broccoli pasta, you can replace parmesan with a splash of whole milk or even plant-based milk. Just stir it in with the pasta water for a creamy consistency. It’s a great option if you’re avoiding cheese or want something gentler for toddlers.

Is broccoli cream cheese pasta suitable for babies?

Yes! This broccoli pasta can easily be adapted for babies by omitting the red pepper flakes and using cream cheese instead of parmesan. Mash the broccoli more finely and use smaller pasta shapes to make it easier for little ones to chew and swallow.

How do I make cream cheese broccoli pasta taste richer?

To deepen the flavor, sauté the garlic a little longer before adding the broccoli. Stir in 2–3 tablespoons of cream cheese and finish with a bit of lemon zest for freshness. The cream cheese melts into the sauce, making this broccoli pasta extra creamy and indulgent without needing heavy cream.

Broccoli Pasta – 5-Min Creamy Meal You’ll Absolutely Love

Description

This creamy broccoli pasta is a quick, comforting dish made with simple ingredients like garlic, lemon, and parmesan. Perfect for weeknights, kid-friendly, and endlessly adaptable—this recipe delivers big flavor without any fuss.

Ingredients

Scale

12 ounces broccoli florets (or 1 head)
1/2 pound short pasta
1/4 cup good olive oil
2 cloves garlic, minced
Salt and Pepper to taste
1/4 teaspoon red pepper flakes (optional, more if you like it spicy)
1 teaspoon lemon zest
Juice of half a lemon
Grated parmesan cheese for serving

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Instructions

Bring a large pot of water to a boil. Add 1 tablespoon of salt. Add broccoli and cook for 2–3 minutes until just tender. Remove with a slotted spoon and set aside.
In the same pot, bring water back to a boil. Add pasta and cook according to package directions (about 10 minutes). Reserve 1/4 cup pasta water before draining.
While pasta cooks, chop the broccoli. Heat olive oil in a large pan over medium-high heat. Add garlic and cook for 30 seconds until fragrant.
Add broccoli, salt, pepper, red pepper flakes, lemon zest, and lemon juice to the pan. Stir and cook for 1–2 minutes.
Add cooked pasta to the pan. Stir in parmesan and a splash of pasta water until creamy.
Serve hot with extra cheese and lemon if desired.

Notes

You can swap parmesan with cream cheese or nutritional yeast for different textures.
To make it baby-friendly, skip the red pepper flakes and mash the broccoli.
Gluten-free pasta works perfectly here, too.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Pasta
Method: Stovetop
Cuisine: American, Italian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 3g
Sodium: 420mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 6g
Protein: 16g
Cholesterol: 15mg