This easy and delicious Jamie Oliver broccoli pasta is a quick and creamy meal that’s perfect for a weeknight dinner. Made with fresh broccoli, garlic, anchovies, and Parmesan, it’s simple to prepare and full of flavor. You can easily adjust the ingredients to suit your taste or what you have on hand.
Ingredients Needed
- 2 large heads of broccoli (about 600g / 1.3lbs)
- 2 large cloves of garlic, peeled and chopped
- 8 anchovy fillets, in oil, from sustainable sources (about 40g / 1.4oz)
- 4 good knobs of butter (about 100g / 7 tbsp)
- 2–4 small dried red chillies, to taste
- 450g dried orecchiette (16oz)
- Parmesan cheese, for grating (about 50g / 1.75oz)
How To Make Broccoli Pasta
- Prepare the broccoli: Trim the broccoli, remove the dark green florets, and set them aside. Peel the broccoli stalks, trim the dry ends, and discard. Chop the stalks finely.
- Cook the broccoli stalks: In a large pan, add the chopped broccoli stalks, garlic, anchovies, and half the butter. Crumble in the dried chillies, cover with a lid, and cook on low heat for 8–10 minutes.
- Cook the pasta and florets: While the stalks cook, bring a pot of salted water to a boil and cook the orecchiette according to the packet instructions. For the last 4 minutes of cooking, add the broccoli florets to the pasta water.
- Combine pasta and broccoli: Drain the pasta and broccoli, reserving a little of the cooking water. Add the pasta and broccoli to the pan with the broccoli stalk mixture.
- Finish the dish: Remove the pan from the heat, then stir in the remaining butter, salt, black pepper, and a large handful of grated Parmesan. Add a little reserved pasta water to loosen the sauce, if needed.
- Serve: Serve immediately, topped with another generous handful of finely grated Parmesan. Enjoy!
Recipe Tips
- Cook broccoli with the pasta: For the best texture, add the broccoli florets to the pasta water in the last 4 minutes of cooking. This keeps them tender yet vibrant.
- Use pasta water for sauce: Don’t forget to save some pasta cooking water. It helps to loosen the sauce and makes it shine, giving a creamy finish.
- Chop broccoli stalks finely: Finely chop the broccoli stalks for quicker cooking and better texture in the dish.
- Adjust anchovy amount: If you’re not a fan of anchovies, use fewer or omit them for a milder flavor.
- Add extra Parmesan: Be generous with the Parmesan cheese, both during cooking and as a topping, for the best flavor and richness.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover broccoli pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Allow the broccoli pasta to cool before freezing. Place it in an airtight container or freezer bag, and freeze it for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Heat the leftover pasta in a pan over low heat for about 5-7 minutes, stirring occasionally. Add a splash of pasta water or a little butter to loosen the sauce and keep it creamy.
Nutrition Facts
Serving Size: 1 serving
- Calories: 367
- Total Fat: 9.5g
- Saturated Fat: 5.1g
- Total Carbohydrate: 59.4g
- Dietary Fiber: 2.4g
- Sugars: 3g
- Protein: 14.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver 5 Ingredients Asparagus Pasta
- Jamie Oliver 5 Ingredients Lemon Pasta
- Jamie Oliver 5 Ingredients Prawn Pasta
- Jamie Oliver 5 Ingredients Tuna Pasta
Jamie Oliver Broccoli Pasta
Description
This easy and delicious Jamie Oliver broccoli pasta is a quick and creamy meal that’s perfect for a weeknight dinner. Made with fresh broccoli, garlic, anchovies, and Parmesan, it’s simple to prepare and full of flavor. You can easily adjust the ingredients to suit your taste or what you have on hand.
Ingredients
Instructions
- Prepare the broccoli: Trim the broccoli, remove the dark green florets, and set them aside. Peel the broccoli stalks, trim the dry ends, and discard. Chop the stalks finely.
- Cook the broccoli stalks: In a large pan, add the chopped broccoli stalks, garlic, anchovies, and half the butter. Crumble in the dried chillies, cover with a lid, and cook on low heat for 8–10 minutes.
- Cook the pasta and florets: While the stalks cook, bring a pot of salted water to a boil and cook the orecchiette according to the packet instructions. For the last 4 minutes of cooking, add the broccoli florets to the pasta water.
- Combine pasta and broccoli: Drain the pasta and broccoli, reserving a little of the cooking water. Add the pasta and broccoli to the pan with the broccoli stalk mixture.
- Finish the dish: Remove the pan from the heat, then stir in the remaining butter, salt, black pepper, and a large handful of grated Parmesan. Add a little reserved pasta water to loosen the sauce, if needed.
- Serve: Serve immediately, topped with another generous handful of finely grated Parmesan. Enjoy!
Notes
- Cook broccoli with the pasta: For the best texture, add the broccoli florets to the pasta water in the last 4 minutes of cooking. This keeps them tender yet vibrant.
- Use pasta water for sauce: Don’t forget to save some pasta cooking water. It helps to loosen the sauce and makes it shine, giving a creamy finish.
- Chop broccoli stalks finely: Finely chop the broccoli stalks for quicker cooking and better texture in the dish.
- Adjust anchovy amount: If you’re not a fan of anchovies, use fewer or omit them for a milder flavor.
- Add extra Parmesan: Be generous with the Parmesan cheese, both during cooking and as a topping, for the best flavor and richness.
Jamie Oliver Broccoli Pasta