Creamy Broccoli Fettuccine recipe
Silky creamy broccoli sauce with every Pasta bite

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Creamy Broccoli Fettuccine recipe

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Adjust Servings:
1 head Broccoli broken into broccoli flowers
300g/ 10 oz. Long Pasta
For the Sauce
5 cloves Garlic finely diced
a few branches Oregano
1 leaf Sage
3 tbsp. Olive oil
1/4 cup Dry white wine
1/2 cup chicken stock
8oz./ 250g Heavy Cream
1 tbsp. Salt
1 tbsp. Black Pepper
1/2 tsp. Ground Nutmeg grinded fresh if possible
for serving
1/2 cup grated Pecorino
drizzle Olive oil

Nutritional information

120 grams
Total Fat

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  • 30 minutes or less
  • Dairy
  • pasta
  • Vegeterian
  • wine


  • For the Sauce

  • for serving



When I need to get a quick and delicious dinner, the Creamy Broccoli Fettuccine recipe is on top of my list, since it’s a full of flavor and nutritional values pasta dish, which can be made in less than 30 minutes.

The sauce is amazing, an Alfredo version with lots of flavors where we infuse the heavy cream with chicken stock and white wine to create just the right acidity in order for this dish to shine, removing the usual heavy feeling of the cream.

Creamy Broccoli Fettuccine recipe

The broccoli is a perfect match for any heavy cream based sauce, it absorbs all the fluids and flavors without getting soggy or breaking apart.

Cooking the broccoli is probably the most important stage in the dish, this is where we really have to keep things accurate, cooking the broccoli for 4 minutes sharp, not a second more than that. It might look a short time but the procedure is more of a bleach than actual cooking, we want the natural crunchiness of the broccoli to remain in the cooking, resolving in a firm broccoli rather than a soggy one which will break apart (and lose most of its nutritional values).

Any long pasta will do just fine for this recipe, even a short pasta like Penne will be OK, just make sure you’re cooking the pasta to an “al dente” texture which usually means you cook it one minute less than the recommended time on the package (since we will cook it with the sauce as well)

This quick pasta dish is a base for any creative thinking you might have, it’s possible to change the pasta to a short kind like Penne, Maccheroni or Rigatoni spread some parmesan on top and bake under the grill for 10-15 minutes to add a burnt crispy texture on top.

Check out the baked Diatlini pasta with fresh mozzarella, yummie!!

You can also add any kind of meat like bacon or pancetta at the beginning taking this Creamy Broccoli Fettuccine recipe to the meaty side, many of the alfredo based recipes also add chicken, bringing this pasta to a wider nutritional spectrum of protein and carbs.


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10 minutes

Preparing the Broccoli

break the broccoli head into small-medium flower
Set a large pot with water on high heat. when the water reaches the boiling point throw the broccoli in, cover with the lid and cook for exactly 4 minutes (don't be tempted to cook more).

20 minutes

Making the sauce

Cook the pasta according to manufacturer's instructions minus 1 minute
Set a large skillet on medium-high heat, pour the olive oil and add the sage, oregano and garlic.
Cook for 2-3 minutes until the garlic becomes golden (don’t let it burn, reduce heat if needed).
Add the white wine and cook for another 30 seconds, pour in the chicken stock and bring the sauce into a simmer, immediately reduce heat and cook for another 5 minutes letting all flavors to incorporate.
Add the heavy cream, bring into a gentle simmer and reduce heat.
Season with salt, pepper and nutmeg and cook for a few more minutes on low-medium heat.

5 minutes

Finishing the dish

While the sauce is cooking on low-medium heat, throw in the broccoli flowers into the pan and cook for a few more minutes (not more than 5, we want the broccoli firm).
Turn of the heat, add the pasta and mix well.
Add the Pecorino cheese, drizzle with olive oil and mix again.
Adjust seasoning with salt and pepper if needed and serve immediately.


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