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Roasted Garlic and Broccoli Pasta

Jessica T. Brown
Roasted Garlic and Broccoli Pasta is a quick, wholesome vegetarian meal featuring nutty roasted garlic, tender broccoli, and perfectly cooked penne.
High in fiber and plant-based protein, it’s tossed with olive oil and Parmesan for a comforting, low-saturated-fat dinner that’s ideal for weeknight cooking or meal prep.
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Italian-inspired, Vegetarian
Servings 6

Equipment

  • 1 Baking sheet
  • 1 Large Pot
  • 1 Large Skillet
  • Aluminum Foil
  • knife and cutting board
  • Spoon or fork for mashing

Ingredients
  

  • 1 head garlic
  • 2 –3 tablespoons extra virgin olive oil plus extra for roasting
  • 1 large or 2 small heads broccoli cut into small florets
  • ½ teaspoon coarse kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper or to taste
  • 1 pound 450 g penne pasta
  • ¼ –½ cup grated Parmesan cheese
  • Crushed red pepper flakes optional, for serving

Instructions
 

  • Prepare the Garlic for Roasting: Start by preheating your oven to 425°F (220°C).
    Take one head of garlic and slice off the top just enough to expose the tips of the cloves.
    This will allow the garlic to roast evenly and develop a deep, caramelized flavor.
    Drizzle the exposed cloves with 1–2 teaspoons of extra virgin olive oil.
    Wrap the garlic head tightly in a piece of aluminum foil, ensuring no gaps, to lock in moisture and prevent burning during roasting.
    Set it aside while you prep the broccoli.
  • Roast the Garlic: Place the wrapped garlic directly on the middle rack of your preheated oven.
    Roast for about 45 minutes, or until the cloves are dark golden brown, soft, and fragrant.
    To check doneness, carefully unwrap a small corner and poke a clove with a fork—it should slide out easily.
    Once roasted, remove the garlic from the oven and allow it to cool slightly so it can be handled safely.
    Squeeze or scoop the soft garlic pulp out of the skins using your fingers or a small butter knife. Set aside.
  • Prepare the Broccoli: While the garlic roasts, rinse your broccoli and cut it into small, bite-sized florets.
    Place the florets in a large mixing bowl and drizzle with 1–2 tablespoons of extra virgin olive oil.
    Sprinkle with a pinch of coarse kosher salt and freshly ground black pepper to taste.
    Toss the broccoli gently so each floret is evenly coated with oil and seasoning.
  • Roast the Broccoli: Arrange the broccoli in a single layer on a baking sheet, leaving a little space between florets for even roasting.
    Place the sheet in the oven (you can roast it alongside the garlic if there’s room, but the broccoli will cook faster).
    Roast for 15–20 minutes, tossing once halfway through, until the edges are lightly browned and slightly crisp.
    Keep an eye on it to avoid overcooking, as you want the florets tender but still slightly firm.
  • Cook the Pasta: While your vegetables roast, bring a large pot of salted water to a rolling boil.
    Add 1 pound (450 g) of penne pasta and cook according to the package instructions until al dente—tender but still firm to the bite. Just before draining, reserve ½ cup of the pasta cooking water.
    This starchy water will help create a silky sauce later.
    Drain the pasta in a colander but do not rinse, as the residual starch helps the sauce cling.
  • Prepare the Garlic Paste: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.
    Add the roasted garlic cloves to the skillet and mash them with the back of a spoon or fork until a smooth, fragrant paste forms.
    Take your time to mash thoroughly, ensuring there are no large chunks, as this paste will evenly flavor the pasta.
  • Combine Garlic and Broccoli: Add the roasted broccoli to the skillet with the garlic paste.
    Use the back of the spoon or a spatula to gently mash a few of the broccoli florets, creating a slightly chunky, textured sauce.
    Add a small splash of the reserved pasta water to loosen the mixture, stirring until a creamy consistency forms.
    Continue heating for 2–3 minutes so the flavors meld together.
  • Toss in the Pasta: Add the drained penne pasta to the skillet with the garlic and broccoli mixture.
    Sprinkle in ¼ cup of grated Parmesan cheese and toss everything together until the pasta is fully coated with the sauce.
    If you prefer a slightly saucier texture, add an additional tablespoon of olive oil or a bit more reserved pasta water.
    Taste and adjust seasoning with extra salt and pepper as needed.
  • Serve and Garnish: Divide the pasta among plates or serve directly from the skillet.
    Finish with an extra sprinkling of Parmesan cheese and, if desired, a pinch of crushed red pepper flakes for a subtle kick.
    Serve immediately while warm and enjoy the comforting,
    garlicky flavors of this fiber-rich, protein-packed, and healthy vegetarian dish.
  • Storage Tips (Optional): Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
    Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil to restore creaminess.
    The roasted garlic can also be stored separately for up to 2 weeks in the fridge or frozen for up to a month, making this recipe convenient for batch cooking or meal prep.

Notes

  • Use fresh garlic and broccoli for the best flavor; frozen broccoli can be used but may be softer after roasting.
  • Adjust the Parmesan cheese to your taste or use a vegan alternative for a dairy-free version.
  • Keep the pasta slightly al dente, as it will continue to cook slightly when combined with the hot vegetables.
  • Reserve some pasta water; it helps create a creamy sauce without adding extra fat.
  • Feel free to add crushed red pepper flakes for a subtle heat or pine nuts for extra crunch.
  • Roast garlic in advance and store it for up to 2 weeks in the fridge or 1 month in the freezer for convenience.