Creamy Broccoli Ricotta Pasta

My creamy broccoli ricotta pasta will be your new favorite dish. The sauce is not only delicious, it’s nutritious made with hidden veggies which you’ll never know are in here. This sauce is the perfect way to sneak in veggies if you have picky eaters.

To make this a kid-friendly pasta dish you can also call it “green monster” pasta and have fun with it by using kid-friendly pasta shapes as well. The ricotta in this dish makes the sauce super creamy and light but feel free to use cottage cheese if you’re looking to boost up the protein.

Broccoli, spinach, onions and garlic are all a nutritional powerhouse full of vitamins, minerals, fiber and antioxidants so don’t be afraid to load up on the sauce! If you like this recipe, please let me know below and feel free to make it your own.

Creamy Broccoli Ricotta Pasta

themodernnonna

My creamy broccoli ricotta pasta will be your new favorite dish. The sauce is not only delicious, it's nutritious made with hidden veggies which you'll never know are in here.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Servings 4

Ingredients

  

1x2x3x

• 4 cups broccoli, cut into florets
• 1 sliced yellow onion
• 4 cloves of garlic
• drizzle of olive oil
• salt, to taste
• 400 grams pasta of choice (100 grams per person) I used Fusilli Lunghi
• ½ cup ricotta
• ½ cup grated Parmigiano Reggiano
• 1 cup baby spinach, or a handful
• 1 cup of pasta water (or filtered water)

Instructions

 

• Preheat the oven to 425F.
• Cut the broccoli into florets and place it on a baking sheet lined with parchment paper. Add the sliced onion, peeled garlic, olive oil, and salt. Toss it together to coat the veggies well.
• Bake at 425F until the veggies have softened. Mine took about 20 minutes but please keep an eye on them as it will depend on the oven.
• When the veggies are almost done, start cooking the pasta.
• Cook any pasta of choice in boiling salted water until al-dente. I used 400 grams of pasta for 4 people. If you're making less pasta, you can refrigerate any sauce that you have left over.
• When the pasta has boiled, reserve some of that starchy pasta water to use in the blender so that you can bind the sauce together or thin it out if you need to.
• Take the veggies out of the oven and add them to a blender.
• Add the ricotta, parmesan cheese, a handful of baby spinach and the reserved pasta water. Blend until you have a creamy sauce. Adjust the water as needed based on how thick/thin you like your sauce.
• Pour it on top of the cooked pasta, dust it with some more parmesan and enjoy!
• Note: Hot liquids may steam and expand in a stand blender, which can push the top off and cause a mess and burn hazard. When pureeing hot liquids, fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down when blending.

Notes

Use any pasta shape of choice. I usually weigh 100-150 grams of dry pasta per person so feel free to adjust. 

If you’re making this recipe for 1-2 people you can cut the ingredients for the sauce in half or refrigerate any leftover sauce that you are left with. 

Please use good quality cheese in here always as it makes all the difference. 

If you want to use cottage cheese instead of ricotta, you are more than welcome to.

Note: Hot liquids MAY steam and expand in a stand blender, which can push the top off and cause a mess and burn hazard. When pureeing hot liquids, fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender. Cover the lid with a folded dishcloth and hold it down when blending.

I used fusilli lunghi but any will work. Tap on the link to see the photo. 

Tried this recipe?Let us know how it was!