30-Minute Delicious Broccoli Alfredo Pasta
A creamy, comforting fettuccine dish featuring tender broccoli in a rich, homemade Alfredo sauce. Quick, easy, and fiber-rich, this pasta is a nutritious weeknight favorite that balances indulgence with wholesome ingredients.
Equipment
- Large pot – 1
- Large skillet – 1
- Wooden spoon (1)
- Whisk (1)
- Knife – 1
- Cutting board – 1
- Measuring cups and spoons (1 set)
Ingredients
- 1 lb fettuccine pasta uncooked
- 3 tbsp unsalted butter
- 2 cloves garlic crushed
- 4 tbsp all-purpose flour
- 3 cups whole milk
- ½ cup Parmesan cheese grated
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp ground nutmeg
- 1 head broccoli cut into florets
Instructions
- Prepare the Pasta: Bring a large pot of water to a rolling boil over high heat. Add a generous pinch of salt to enhance flavor. Once the water is boiling, carefully add 1 pound of fettuccine pasta. Stir gently to prevent sticking. Cook for 5–8 minutes, or until the pasta reaches al dente texture — tender but still slightly firm when bitten. Reserve ½ cup of the starchy pasta water before draining, as it will help adjust the sauce consistency later. Drain the pasta in a colander and set aside.
- Melt the Butter: In a large skillet over medium heat, add 3 tablespoons of unsalted butter. Allow it to melt completely, swirling the pan occasionally to prevent the butter from browning too quickly. The butter should be hot enough to sizzle slightly when garlic is added but not smoking.
- Sauté the Garlic: Add 2 cloves of crushed garlic to the melted butter. Stir frequently and sauté for about 2 minutes, or until fragrant. Be careful not to burn the garlic, as it can turn bitter. The aroma should be rich and inviting, forming the flavor base for your Alfredo sauce.
- Make the Roux: Sprinkle 4 tablespoons of all-purpose flour into the garlic-butter mixture. Immediately whisk continuously to form a smooth, lump-free paste. Cook for 1–2 minutes, allowing the raw flour taste to cook out while keeping the mixture light in color. This step is crucial for creating a velvety, thickened sauce.
- Incorporate the Milk: Slowly pour in 3 cups of whole milk in a thin stream while whisking constantly. This prevents lumps from forming and ensures a creamy texture. Continue to cook and stir over medium heat for 5 minutes, until the sauce begins to thicken slightly. It should coat the back of a spoon without being too runny or overly stiff.
- Add Seasonings and Broccoli: Stir in ½ teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of ground nutmeg to season the sauce. Then, add the broccoli florets to the skillet. Mix well to coat the broccoli in the creamy sauce. Cover the skillet loosely and let the broccoli cook for 8–10 minutes, stirring occasionally, until the florets are tender but still vibrant green.
- Mix in the Parmesan Cheese: Sprinkle ½ cup of grated Parmesan cheese over the sauce and broccoli. Stir gently to melt the cheese into the sauce, creating a rich, silky texture. Taste the sauce and adjust seasoning if necessary. If the sauce feels too thick, gradually add reserved pasta water, a little at a time, until the desired creaminess is achieved.
- Combine Pasta with Sauce: Add the drained fettuccine to the skillet, gently tossing to coat every strand with the creamy broccoli Alfredo sauce. Use a wooden spoon or tongs for even mixing, ensuring each bite is flavorful and smooth. Heat for 2–3 minutes to allow the pasta to absorb some of the sauce and blend flavors thoroughly.
- Serve Immediately: Once the pasta is fully coated and heated through, transfer it to serving plates or a large serving bowl. Optionally, sprinkle extra Parmesan cheese or freshly cracked black pepper on top for garnish. Serve hot and enjoy the rich, creamy, and satisfying taste of homemade Broccoli Alfredo Pasta.
Notes
- Use fresh broccoli for the best texture and vibrant color; frozen broccoli can be used but may release extra water, slightly thinning the sauce.
- Reserve pasta water — it’s a secret ingredient for adjusting sauce consistency without diluting flavor.
- Whisk constantly when adding milk to avoid lumps and achieve a silky, smooth Alfredo sauce.
- Parmesan cheese adds both flavor and creaminess; freshly grated cheese works best for a rich, indulgent texture.
- Adjust seasoning gradually — nutmeg is subtle but enhances the sauce’s depth.
