Creamy Broccoli Ricotta Pasta

5 from 7 votes

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My creamy broccoli ricotta pasta is one of my favorite ways to consume a hardy serving of vegetables. Here, broccoli, spinach, and onions are blended with ricotta into a silky smooth, creamy sauce. You will barely recognize that you are eating vegetables – this sauce is so luscious. 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. This is a perfect dish for helping picky eaters get in their vegetables. Broccoli, spinach, onions and garlic make for 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

My creamy broccoli ricotta pasta is one of my favorite ways to consume a hardy serving of vegetables. Here, broccoli, spinach, and onions are blended with ricotta into a silky smooth, creamy sauce. You will barely recognize that you are eating vegetables – this sauce is so luscious.
5 from 7 votes
Servings: 4
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients 

  • 4 cups broccoli, cut into florets
  • 1 yellow onion, sliced
  • 4 cloves garlic, peeled
  • 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, plus more garnish
  • 1 cup baby spinach (about 1 handful)
  • 1 cup of reserved pasta water (or filtered water)

Instructions 

  • Preheat the oven to 425F.
  • Place the broccoli on a baking sheet lined with parchment paper. Add the sliced onion and peeled garlic and drizzle with olive oil and season with salt. Toss everything together to coat the veggies well.
  • Bake until the veggies have softened, about 20 minutes. Please keep an eye on the veggies, as the timing 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, 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 the sauce 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.

Video

Notes

Use any pasta shape you like. I usually weigh 100 to 150 grams of dry pasta per person. 
If you're making this recipe for 1 to 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 in flavor. 
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. 
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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8 Comments

  1. 5 stars
    Just made this for my family, everyone loves it! I didn’t have ricotta cheese so substituted plain Greek yogurt because it’s what I had in the fridge, I also didn’t have spinach. It is delicious! Will try with ricotta and spinach next time!

  2. 5 stars
    This is my first ever recipe review! I had to leave 5 stars after making this dish tonight for my parents. It is SO delicious. We really enjoyed the flavor and color! Very yummy, will absolutely be making this for my boyfriend as well. Thank you 🙂

  3. 5 stars
    I thought I could sneak some veggies to my “Mac and cheese” kid- I was wrong.
    Doesn’t matter though because I could eat it all myself. This is so delicious, and so easy!! Plus easily modified for picky eaters- I just gave him a piece of roasted broccoli, and pasta with EVOO and cheese. My only suggestion would be to save more than 1 cup of pasta water! 15/10 already made it twice. Will make it again!

  4. Can’t wait to try this one but I want to use the pasta you used. What is that pasta? Looks delicious coated in green yumminess!

    1. Hi Sue, I used Fusilli Lunghi by Garofalo but any will work. These are basically long Fusilli