Twice-Cooked Broccoli Pasta: The Creamy, Comforting "Non-Sauce" Sauce

^{Published on January 6th, 2025}

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Intermediate

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There is a particular kind of alchemy that happens when you cook a vegetable past the point of "al dente." We often shy away from softness, fearing the mush, but in the case of this Twice-Cooked Broccoli Pasta, that softness is the secret weapon.

This dish is a masterclass in texture. By boiling the broccoli and then braising it down in olive oil and aromatics, it completely surrenders, collapsing into a luscious, vibrant green sauce that coats the pasta shells perfectly. It’s creamy without a drop of cream, comforting without being heavy, and feels like a warm hug on a plate.

Inspired by the rustic traditions of Puglia—where vegetables are often the star of the show—this recipe transforms humble ingredients into something elegant enough for a dinner party but simple enough for a Tuesday night. It’s all about quality olive oil, the heat of the chilli, and the sweetness of the broccoli singing in harmony.

Why You'll Love This Recipe

• Creamy Without the Cream: The "twice-cooked" method breaks the broccoli down into a naturally rich sauce.
• Weeknight Hero: It comes together in just 30 minutes.
• Nutrient Dense: A delicious way to eat a whole head of broccoli (and get 1 of your 5 a day).
• Pantry Friendly: You likely have most of these ingredients in your kitchen right now.

Ingredients

1 head of broccoli (350g)
4 ½ tbsp Extra Virgin Olive Oil
2 cloves garlic, finely chopped
1 red chilli, deseeded and finely chopped (adjust for heat)
320g Conchiglie pasta
40g Vegetarian Italian hard cheese, finely grated
Salt, to taste

Instructions

Bring a large pan of salted water to the boil. Don’t waste the stalk! Peel the tough skin from the broccoli stalk and chop it into 1cm chunks. Cut the florets into small pieces. Add the stalk pieces to the boiling water first and cook for 3 minutes. Then, toss in the florets and cook for another 3 minutes.
While the broccoli blanches, gently heat 4 tbsp of the olive oil in a large frying pan over low-medium heat. Add the chopped garlic and chilli. Let them sizzle gently for 2–3 minutes—you want them soft and fragrant, not brown or bitter.
Using a slotted spoon, transfer the broccoli from the boiling water directly into the frying pan with the garlic and oil (keep the water boiling for the pasta!). Stir well to coat the broccoli in that spicy, garlicky oil. Add 1–2 ladles of the broccoli cooking water to the pan. This starchy, veggie water will help emulsify the sauce.
Add your Conchiglie pasta to the pot of boiling broccoli water and cook according to the packet instructions. Meanwhile, turn your attention back to the frying pan. Use a wooden spoon to mash the broccoli as it cooks. It should start breaking down into a thick, creamy green purée. If it looks dry, add a splash more water. Season with salt.
When the pasta is al dente, use a slotted spoon to transfer it directly into the broccoli pan. Toss everything together vigorously. The starch from the pasta will bind with the oil and broccoli to create a glossy sauce.
Remove from the heat. Drizzle over the remaining ½ tbsp of olive oil and scatter with the grated cheese. Serve immediately, perhaps with an extra crack of black pepper.