I first made this broccoli pasta on a weeknight when I had nothing planned, too many tabs open in my head, and one wilting head of broccoli staring at me from the crisper drawer. You know those nights? This little dish came together with a kind of scrappy magic — and to this day, it’s my “pantry’s almost bare but I still want something warm and cheesy” go-to.
What I love most about it? It’s got comfort-food energy without weighing you down. It’s fast — stupidly fast — and you only need one pan and a few bits from the fridge. It also happens to be delicious in that sneaky “this is mostly veg but you’d never know” way. Win-win.
Why You’ll Love It
- Ready in 15 minutes — perfect for when you’re low on time and energy.
- Uses ingredients you probably already have knocking about.
- Packs in loads of broccoli without tasting overly… green.
- The sauce is creamy, garlicky, lemony heaven — no actual cream needed.
- Flexible as heck: swap pasta shapes, herbs, cheeses — you do you.
- Great leftover, especially with a fried egg slapped on top the next day.
Ingredients
- 350g dried short pasta (like shells or macaroni)
- 2 large heads of broccoli
- 1 cup shredded cheese (cheddar, Monterey Jack, or whatever’s lurking)
- 2 tsp lemon zest
- 2 tbsp lemon juice (plus extra if you love zing)
- 5 tbsp extra virgin olive oil
- 1/3 cup finely grated parmesan
- 2 garlic cloves, minced
- 1 tsp dried mixed herbs
- ½ tsp red pepper flakes (optional, but lovely)
- 1 tsp sugar (just a pinch to round things out)
- ¾ tsp salt
- ½ tsp black pepper
- Extra parmesan to serve
How to Make It
Get your pasta on:
Bring a big pot of salted water to a boil. Add your pasta and cook it to just shy of al dente — you’ll finish it in the sauce. Trust.
Prep your broccoli bits:
While the pasta’s bubbling, chop your broccoli into small florets — the smaller, the faster they cook. Don’t chuck the stems! Slice them thin and toss them in too.
In with the greens:
About 2 minutes before the pasta’s done, throw in the broccoli. It should go bright green and just tender, not mushy. Drain the whole lot, but save a mug of that starchy water first.
Shake up your sauce:
In a jar (or a bowl if you’re normal), add the lemon zest and juice, olive oil, parmesan, garlic, herbs, chilli flakes, sugar, salt, and pepper. Pour in half the pasta water and give it a good shake or whisk.
Bring it together:
Dump the drained pasta and broccoli back into the pot (off the heat). Pour over the sauce, add the shredded cheese, and stir like you mean it. If it’s a bit thick, splash in more pasta water until it’s saucy and glossy.
Serve and smile:
Spoon it up hot, shower with more parmesan, and maybe a few chilli flakes if you’re feeling wild. Eat it out of the pot, no judgment.
Common Mistakes and How to Dodge Them
Why’s my broccoli mushy?
You likely overcooked it. It only needs 2 minutes in the boiling water to stay green and perky.
Why does it taste bland?
Don’t skip the lemon, salt, or parmesan — they’re doing the heavy lifting for flavor. Taste and adjust!
My sauce feels dry… what gives?
You probably didn’t save enough pasta water. It’s liquid gold. Always grab a cup before draining.
Is the garlic too strong?
Raw garlic in the sauce can be punchy. Try roasting it next time or reduce to one clove.
Storage and Reheating
Fridge: Keep leftovers in a sealed container for up to 3 days.
Reheat: Microwave with a splash of water or in a pan over low heat. Add extra cheese if it’s lost its sparkle.
Freezer: You can freeze it, but the broccoli will go a bit sad. Still tasty though, especially with extra lemon.
Frequently Asked Questions
Can I use frozen broccoli?
Absolutely. Just toss it into the boiling water a minute or two earlier. No need to thaw.
What cheese works best?
A mix of cheddar and parmesan is lovely, but go wild — gruyère, mozzarella, or even a bit of blue.
Can I make it vegan?
Yup! Swap the cheese for a plant-based version, or use a creamy spoonful of hummus or nutritional yeast for body.
Is this kid-friendly?
It’s cheesy and mild with hidden veg — most kids won’t even notice. Just go easy on the chilli.
Nutrition Facts (Per Serving)
- Calories: 634
- Fat: 29g
- Carbs: 71g
- Protein: 23g
- Sodium: 768mg
- Sugar: 5g
Jamie Oliver Broccoli Pasta 15 Minute Meals
Description
A fast and comforting one-pot broccoli pasta with lemon, garlic, and cheese — perfect for when the fridge is nearly empty but you still want something cozy and good.
Ingredients
Instructions
- Cook pasta in salted water. Add chopped broccoli in the last 2 minutes.
- Drain, saving 1 cup of pasta water.
- Mix all sauce ingredients in a jar. Add half the pasta water and shake.
- Return pasta and broccoli to pot, off heat.
- Add sauce and cheese. Stir well, adding more water if needed.
- Serve hot with extra parmesan.
Notes
- Save that pasta water — it makes the sauce.
- Don’t overcook broccoli, 2 minutes is enough.
- Add more lemon if you like it zingy.
- Leftovers are ace with a fried egg on top.