A weeknight dinner for two that’s light yet indulgent—this Orecchiette with Creamy Broccoli Pasta Sauce and Panko Topping swaps heavy cream for Greek yogurt and sausage for a crispy salami-panko. Its vibrant broccoli pesto-inspired sauce and fun "little ears" pasta is a perfect balance of creamy, crispy, and downright delicious.
This broccoli pasta sauce takes its cue from the vibrant flavors of broccoli pesto. Imagine all the good stuff—basil, garlic, Parmesan, both broccoli stems and florets, and olive oil—whirled together into a broccoli pesto. Instead of heavy cream, we use whole milk yogurt or Greek plain yogurt to bring a creamy texture and a tangy richness. The result? A Greek yogurt pasta sauce that’s creamy without being heavy, with the gorgeous green hue of fresh pesto.
We toss this creamy broccoli pesto sauce with orecchiette pasta (pronounced oh-reck-kee-ET-tay, which means “little ears” in Italian), making sure every little ear is perfectly coated. To finish, it’s all about the toppings: some broccoli florets, a sprinkle of bright lemon zest, a handful of toasted pine nuts, and crispy, golden salami panko topping for that savory crunch.
If you are looking for a sauce skips the cream and the yogurt and is an olive oil pesto try this orecchiette and Broccolini with sun dried tomatoes
Tips for Success
- Blender Tip: A heavy duty blender (like a vitamix) will give you the smoothest, silkiest sauce, but an immersion blender will work if that’s all you have.
- Yogurt Choice: I love using whole-milk yogurt or a plain Greek yogurt for its richness, but if you’re watching calories, low-fat yogurt works too.
- Broccoli Stalks: No need to peel the broccoli stalks—just chop them up and toss them in! They blend beautifully into the sauce and add a lovely flavor depth.
Jump to:
Ingredients you'll need
Every ingredient in this broccoli pasta recipe plays an important part in creating a dish that’s creamy, flavorful, and texturally satisfying. Let’s take a closer look at the stars of the show and how they come together to make this recipe shine!
- Broccoli - The heart of this dish! Both the stalks and florets get used, so nothing goes to waste. The stalks blend into a velvety sauce, while the florets add pops of texture throughout the pasta.
- Broccoli Pesto Sauce - This sauce is inspired by classic pesto, with fresh basil, Parmesan, lemon zest and juice, toasted pine nuts, garlic, and olive oil. It’s a bright, fresh base that pairs beautifully with broccoli’s earthy flavor. You can adjust the garlic to your liking—more for bold flavor, less for a gentler touch.
- Yogurt - Whole milk yogurt (or Greek yogurt if you prefer) is the secret to this creamy broccoli pasta sauce. It adds tangy richness without the heaviness of cream.
- Crispy Salami Panko Topping - Instead of the usual broccoli and sausage combination, we’re making a crispy topping with diced salami and panko breadcrumbs toasted together in olive oil. It adds a salty, crunchy finish that takes this dish to the next level.
- Orecchiette Pasta - This “little ears” pasta is perfect for catching every drop of the creamy broccoli sauce. If you don’t have orecchiette, any short tube pasta like shells or penne will work just as well.
See recipe card for full ingredient list and quantities.
How to make broccoli pasta recipe
This creamy broccoli pasta is comfort food with a fresh twist. The broccoli pesto-inspired sauce is bright and flavorful, while the whole milk yogurt adds that creamy, tangy finish—no cream needed! And let’s not forget the crispy salami panko topping, which brings a delicious crunch that balances the smooth sauce. It’s a perfect dinner for two, made with simple ingredients that come together in a way that feels anything but basic.
Step 1 | Blanch the Broccoli
Start by roughly chopping the broccoli stalks into small pieces—no need to peel them! Bring 2 quarts of water to a boil and add the stalks, 2 smashed garlic cloves, and 2 teaspoons of salt. Let them cook for about 6 minutes, or until the stalks are tender. Using a slotted spoon or spider skimmer, transfer the stalks and garlic to a blender.
Return the water to a boil and toss in the florets. Cook them for 3 minutes, just until they’re bright green and tender. Remove about two-thirds of the florets with a slotted spoon and set them aside. Add the rest to the blender with the stalks.
Tip: Blanching the broccoli keeps it vibrant and flavorful. You don’t want to overcook it, or the sauce will lose that beautiful green hue.
Step 2 | Cook the orecchiette
Use the same water to cook your pasta—why waste that flavorful broccoli-infused liquid? Add the orecchiette and cook until al dente, according to the package instructions. Reserve 2 cups of the pasta water before draining.
Tip: To remind yourself to save the pasta water, place a measuring cup in your colander in the sink. It’s a foolproof trick that I use every time!
Step 3 | Make the Broccoli pesto sauce
First, let’s make broccoli pesto: To the blender with the broccoli and garlic, add the basil, ¼ cup Parmesan, pine nuts, lemon zest, lemon juice, ¼ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Blend everything together until smooth.
Step 4 | Blend Pesto and Greek yogurt pasta sauce
Now let’s add the Greek yogurt and blend again until super smooth and creamy. Add reserved pasta water, one tablespoon at a time, until the sauce is thick, creamy, and pourable.
Tip: A high-powered blender will give you the smoothest sauce, but an immersion blender can work in a pinch. Don’t worry if it’s not perfectly silky—it’ll still be delicious!
Step 5 | Make the Salami Panko Topping 2
In the now-empty pot, heat 1 tablespoon of olive oil over medium heat. Add the diced salami and panko breadcrumbs. Stir everything together, letting the breadcrumbs toast and the salami crisp up, about 3-4 minutes. Transfer to a paper towel-lined plate and set aside.
Tip: Keep an eye on the panko—it goes from golden to burnt quickly! If you feel the salami is sticking, add a splash more olive oil.
Step 6 | Assemble the Pasta
Using the same pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 2 minutes, until softened. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Turn off the heat.
Add the drained pasta to the pot along with the broccoli sauce, reserved florets, butter, and red pepper flakes (if using). Stir everything gently to combine, adding reserved pasta water as needed to achieve a silky consistency. Mix in the chopped chives and taste for seasoning—add more salt if needed.
Tip: The sauce will thicken as it sits, so don’t be shy with the pasta water. It’s your secret weapon for perfectly sauced pasta!
Step 7 | Plate and Serve
Divide the pasta into bowls, making sure to evenly distribute the sauce and florets. Top each serving with a generous spoonful of the crispy salami panko mixture, a sprinkle of extra Parmesan, and a little more lemon zest if you’re feeling fancy. Serve warm and enjoy every bite!
Did you make this recipe?
Share your thoughts
Let me know what you thought. Leave a star rating and review in the comments below! And don't forget to subscribe to Our Table 4 2 for even more cooking for two recipes and tips.
Related
Looking for other pasta for two recipes? Try these:
- Plant-based Italian sausage and bell pepper pasta
- Best Ever Authentic Italian Alfredo Sauce Recipe
- Small-batch Lasagna Roll Ups with Sun-dried Tomato Pesto
- Gochujang Chicken and Cheese Tortellini Pasta Bake
Pairing
These are my favorite dishes to serve with orecchiette and creamy broccoli pasta sauce:
- A simple green salad with honey citrus champagne vinaigrette
- A ceasar salad with my mom's creamy caesar salad dressing(no anchovies!)
Orecchiette and Creamy Broccoli Pasta Sauce Recipe
Save This Recipe To Your Recipe Box
You can access your saved recipes on this device and generate a shopping list for recipes in your collections.
Equipment
Ingredients
For the Creamy Broccoli Sauce:
- 8 ounces broccoli florets cut into 1-inch pieces ,stalks cut into ½-inch pieces (about 2 ½ cups)
- 2 garlic cloves, smashed and peeled + 1 clove, minced
- 1 tablespoon salt, divided
- ½ cup fresh basil leaves,
- ½ cup plain whole milk or plain greek yogurt
- ¼ cup + 2 tablespoons freshly grated parmesan plus more for serving
- 2 tablespoons pine nuts , toasted
- 1 teaspoon grated lemon zest + 1 tablespoon juice
- ¼ cup + 2 tablespoons extra-virgin olive oil
- ½ teaspoon freshly ground pepper
For the Topping:
- 1 ounce salami, sliced and diced into ¼-inch pieces
- ¼ cup panko bread crumbs
- 1 tablespoon olive oil
For the Pasta:
- ½ pound Orecchiette or your favorite short pasta
- ¼ cup white onion, finely chopped
- 1 tablespoon unsalted butter
- ¼ teaspoon crushed red pepper flakes (optional)
- ⅛ cup Chives, chopped chopped
Instructions
Blanch the Broccoli
- Bring a large pot of water to a boil. Add the broccoli stalks, 2 smashed garlic cloves, and 2 teaspoons of salt. Cook for 6 minutes, then transfer the stalks and garlic to a blender. Return the water to a boil and cook the florets for 3 minutes. Remove two-thirds of the florets and set aside. Add the remaining florets to the blender.
Cook the Pasta
- Return the water to a boil, add the pasta, and cook until al dente. Reserve 2 cups of the pasta water before draining.
Blend the Sauce
- Meanwhile, Add the basil, yogurt, ¼ cup Parmesan, pine nuts, lemon zest and juice, ¼ cup olive oil, 1 teaspoon salt, and ½ teaspoon pepper to the broccoli in the blender. Blend until smooth, adding pasta water 1 tablespoon at a time until you reach a thick, creamy consistency.
Make the Topping
- Heat 1 tablespoon olive oil in the now-empty pot. Add the salami and panko, stirring until the crumbs are golden and crispy (about 3-4 minutes). Transfer to a paper towel-lined plate.
Assemble the Pasta
- In the same pot, heat 1 tablespoon olive oil over medium heat. Sauté the onion for 2 minutes. Turn off the heat.
- Add the drained pasta to the pot with the broccoli sauce, butter, red pepper flakes, and reserved florets. Mix gently, adding reserved pasta water as needed for a silky texture. Stir in the chives and adjust seasoning with salt.
- Divide the pasta into bowls, top with the salami panko mixture, and sprinkle with extra Parmesan.
Video
Notes
Your Notes, Tips and Tricks
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Game Day for Two!
Small-Batch Recipes for Big Wins
No need for a crowd—these perfectly portioned recipes are designed for you and your favorite sports fan. From shareable snacks to sandwiches and chilis, game day has never been so delicious!
Leave a Reply