Want a simple and tasty family dinner? Try this Broccoli Alfredo that gives a twist to classic Fettuccine Alfredo. You’ll be amazed at how delicious and creamy it turns out, even with the added broccoli!
This recipe reduces calorie content in traditional Alfredo sauces while providing a creamy texture and allowing easy portion adjustments for any meal.
I’ve been trying to find ways to get more veggies into our meals without anyone noticing. Broccoli is a favorite in my family, so sneaking it into an Alfredo sauce really helps solve that problem while keeping everyone happy at the table. Plus, my family loves pasta!
This recipe is quick and easy, taking only about 30 minutes from start to finish. The combination of butter, parmesan, and broccoli makes a creamy sauce that feels indulgent but is a lot lighter than traditional versions. You can even adjust the serving size as needed!
If you want a yummy pasta dish to pair with your Broccoli Alfredo, give my Creamy Chicken Carbonara a try! It’s another recipe that adds a nice twist to pasta nights.
Why You Will Love This Recipe
- Texture , The creamy Alfredo sauce hugs each strand of fettuccine while the broccoli adds a nice crunch. It’s a satisfying mix of smooth and hearty.
- Flavor , With a buttery, garlicky sauce and a hint of savoriness, this dish delivers all the comfort you want without being too heavy.
- Convenience , It comes together quickly, making it a great choice for busy weeknights. You can whip up a delicious meal in just 30 minutes.
- Storage , Leftovers can easily be stored in the fridge for up to three days. Great for lunch the next day or a quick dinner later on.
Ingredient Notes
- Fettuccine: Get yourself some good dry fettuccine. It holds onto that creamy sauce really well. Just check for quality; a sturdy pasta works wonders!
- Frozen broccoli florets: These are super convenient and add that nice green color. Go for nice-sized pieces, and if you want to use fresh, just steam and chop them up!
- Butter: A little extra butter adds richness to the sauce. I like using unsalted butter, so I can control the seasoning better. Just make sure it’s softened for easy mixing.
- Milk: Whole milk gives your sauce a creamy texture that’s hard to beat. If you want a richer taste, swap out some milk for cream. The choice is yours!
- Grated parmesan: This cheese brings a savory kick to the dish! Go for freshly grated if you can; it melts better and adds more flavor compared to the pre-packaged stuff.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If the sauce becomes too thick, adding more reserved pasta water gradually will help reach your desired consistency.
- When cooking the pasta, checking it a minute before the suggested time can prevent it from becoming mushy.
- For a creamier sauce, opting for cream instead of milk can enhance the richness of the dish.
- If the sauce has a floury taste, cooking the roux longer will help toast the flour and improve the flavor.
- For a lighter version, reducing the butter can create a lower-calorie alternative without sacrificing taste.
Serving Suggestions
- Serve garlic bread as a side to complete the meal. A light salad works well as a fresh accompaniment.
- This dish can also complement grilled chicken for added protein. Consider using this recipe in pasta bowls or casseroles for variety.
- A drizzle of olive oil can enhance the flavors further. Freshly cracked black pepper adds a finishing touch to each serving.
Storage Guidelines
- To keep your broccoli fettuccine alfredo fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days at or below 40°F.
- Freezing: Wrap portions tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Recipe Variations
- You can use cauliflower florets instead of broccoli for a mild alternative.
- Add 1 tsp garlic powder or 1 tsp lemon zest for a burst of flavor.
- Either add grilled shrimp or sautéed mushrooms for additional protein or a hearty option.
- If you want to serve more, double the amounts to make enough for 8 servings.
Did you make this recipe? Scroll down to leave a star rating and review!
Broccoli Fettuccine Alfredo
A delicious vegetarian pasta dish made with fettuccine, broccoli, and a creamy parmesan sauce.
Equipment
- Large pot
- Colander
- medium saucepan
- Whisk
Ingredients
- 16 oz dry fettuccine (454g)
- 16 oz frozen broccoli florets (454g)
- 1 clove garlic minced
- 4 Tbsp butter (56g)
- 4 Tbsp all-purpose flour (30g)
- 3 cups milk (720ml)
- 1 cup grated parmesan (100g)
- ⅛ tsp nutmeg
- salt to taste
- pepper to taste
Instructions
- Start by boiling water in a big pot and tossing in the fettuccine. As it cooks, you will notice the aroma of pasta filling the air. This usually takes about ten minutes. Be careful not to overdo it; you want it al dente, not mushy.
- While the pasta cooks, steam the broccoli florets until they are bright green and tender. This usually takes around five to seven minutes. Avoid boiling it too long; you do not want to lose that vibrant color.
- In a separate pan, melt the butter over medium heat. Once it is bubbly and fragrant, whisk in the flour until it is mixed well and starts to brown a bit. The light nutty aroma will tell you it is time to add the milk, which helps create that rich sauce. Do not rush this step; the flour needs time to toast.
- Slowly whisk in the milk, making sure to stir continuously. You will notice it thickening as you go, and it should become creamy without lumps. It is important to add the milk gradually; dumping it all at once can lead to a clumpy sauce.
- Once the sauce thickens, stir in the grated parmesan and sprinkle in the nutmeg, salt, and pepper. It should smell cheesy and a bit nutty now. Make sure to taste and adjust the seasoning as you like, but be careful with the salt—it is easy to go overboard.
- Drain the cooked fettuccine and gently toss it with the broccoli in the sauce. You want everything coated evenly, and the aroma will be mouthwatering. Take your time to mix, but avoid over-stirring, as you do not want to break the pasta or broccoli.
- Finally, ladle the broccoli fettuccine Alfredo into bowls, and maybe add a little extra parmesan on top if you fancy. The smell should be inviting, making it hard to resist. Keep a watchful eye on the pasta; it is best served right away while the sauce is nice and creamy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If the sauce becomes too thick, adding more reserved pasta water gradually will help reach your desired consistency.
When cooking the pasta, checking it a minute before the suggested time can prevent it from becoming mushy.
For a creamier sauce, opting for cream instead of milk can enhance the richness of the dish.
If the sauce has a floury taste, cooking the roux longer will help toast the flour and improve the flavor.
For a lighter version, reducing the butter can create a lower-calorie alternative without sacrificing taste.
Reheat gently on the stovetop over low heat, adding a little milk to loosen the sauce as necessary.
Serve with garlic bread for a complete meal. Pair with a light salad for a fresh side dish. Top with grilled chicken for added protein.
Replace broccoli with peas or spinach for a different flavor. Add grilled chicken breast for a non-vegetarian option. Use gluten-free pasta to accommodate dietary restrictions.
Select high-quality parmesan for the best flavor in your sauce. If you do not have parmesan, you can use nutritional yeast for a vegan option or a different hard cheese like pecorino.
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