Creamy Broccoli Pasta

This simple pasta recipe from 2019 F&W Best New Chef Misti Norris leans on a staple — broccoli — and presents an inventive way to incorporate vegetables for pickier eaters. “Brassicas are one of my favorite kinds of vegetables,” says Norris. 

The star of this dish is a savory broccoli crumble made from oven-roasted broccoli florets, stale bread, and fresh garlic, which becomes sweet in the oven. A sprinkle of ground black pepper over the crumble adds a hint of smoky aroma. The crumble serves as both a topping for the pasta and thickener when blended with whole milk to make a velvety alfredo-like sauce packed with salty, charred broccoli flavor. “This is an easy, seasonal pasta and a great base for all kinds of vegetables in any given season,” Norris adds.

Notes from the Food & Wine Test Kitchen

You can substitute farfalle for any short pasta shape like penne, fusilli, or mezzi rigatoni. 

Suggested pairing

A luscious and luxurious Chilean white, such as Concha y Toro Amelia Chardonnay, will pair great with this creamy pasta main.