If you’re craving a comfort dish that feels luxurious but is surprisingly simple, you have to try this Creamy Tomato Pasta with Broccoli Recipe. It beautifully balances the fresh brightness of grape tomatoes and tender broccoli florets with a luscious, creamy sauce that’s dairy-free thanks to coconut milk. Every bite is a wonderful exploration of textures and flavors—slightly sweet, savory, and rich without being heavy—and it comes together in just about 30 minutes, making it perfect for weeknights or impressing friends. This recipe has quickly become a staple in my kitchen because it’s approachable, nutritious, and incredibly satisfying.
Ingredients You’ll Need
Don’t be intimidated by the ingredient list, because these simple, whole foods work in harmony to create a dish that’s vibrant in color and layered with flavor. Each component brings something unique, from the sweetness of grape tomatoes to the creaminess of coconut milk, making this dish feel special every time.
- 1/2 yellow onion, finely chopped: Adds a gentle sweetness and depth when sautéed, forming the flavor base.
- 2 tbsp olive oil: For sautéing and bringing a silky richness to the sauce.
- 1 tsp kosher salt: Enhances all the flavors, making them pop without overpowering.
- 1 pint grape tomatoes, halved: Bursting with juicy freshness and natural sweetness.
- 3 large garlic cloves, minced: Infuses the dish with a warm, aromatic punch.
- 1 medium head broccoli, florets cut small, large stem removed: Adds a lovely crunch and earthy green balance to the dish.
- 2 tbsp water: Helps steam the broccoli gently, keeping it vibrant and tender.
- 1/4 cup tomato paste: Provides a concentrated tomato flavor and thickens the sauce beautifully.
- 1/4 cup crushed tomatoes: Brings a bit of texture and bright acidity.
- 1/4 cup sun-dried tomatoes, drained and chopped: Adds a deep, umami-rich tomato flavor, elevating the sauce complexity.
- 1/2 tsp garlic powder: Boosts the garlicky essence for extra savoriness.
- 7.5 oz full-fat coconut milk: The magic ingredient that makes the sauce silky, creamy, and dairy-free.
- Black pepper, for serving: A little freshly cracked pepper adds a subtle spicy kick.
- 8 oz pasta (your choice): The canvas for this sauce—whether penne, rotini, or spaghetti, all work wonderfully.
How to Make Creamy Tomato Pasta with Broccoli Recipe
Step 1: Cook the Pasta
Start by bringing a pot of salted water to a boil. Cooking the pasta until just al dente is key because it will continue to cook slightly when combined with the sauce. Once done, drain it well and set the pasta aside so it’s ready to soak up all that luscious sauce later.
Step 2: Sauté Onion and Season
Next, heat olive oil in a large pan over medium heat, then add the finely chopped yellow onion along with the kosher salt. Cooking the onion slowly for 5 to 7 minutes until softened lets it develop a natural sweetness that really builds the flavor foundation for the sauce.
Step 3: Add Tomatoes, Garlic, and Broccoli
Now it’s time to introduce the vibrant colors and fresh flavors. Toss in the halved grape tomatoes, minced garlic, and the small broccoli florets along with 2 tablespoons of water. Cover the pan and let everything steam gently for 3 to 4 minutes until the broccoli is tender but still bright green. This step gives the dish a wonderful freshness and a hint of crunch.
Step 4: Build the Creamy Tomato Sauce
Stir in the tomato paste, crushed tomatoes, sun-dried tomatoes, and garlic powder into the pan, allowing these concentrated tomato elements to meld together. Pour in the full-fat coconut milk, which transforms the sauce into a silky, creamy, and dreamy coating. Let it simmer gently until the sauce thickens perfectly.
Step 5: Combine Pasta and Sauce
Finally, add the cooked pasta directly into the pan with your sauce and broccoli, tossing everything to combine well. Let the pasta soak in the flavors for 1 to 2 minutes on medium heat before removing from the stove. A sprinkle of freshly cracked black pepper on top finishes this flavorful dish.
How to Serve Creamy Tomato Pasta with Broccoli Recipe
Garnishes
Adding fresh garnishes not only elevates the taste but also makes the presentation pop. Try sprinkling torn fresh basil or chopped parsley over your Creamy Tomato Pasta with Broccoli Recipe to introduce a bright, herbal note. A drizzle of extra virgin olive oil or a handful of toasted pine nuts can add a surprise texture and richness, making every bite more exciting.
Side Dishes
This dish stands happily on its own but can also be paired beautifully with a crisp green salad dressed with lemon vinaigrette to cut through the creaminess. For extra protein, consider grilled chicken or garlic-roasted shrimp for a meal that’s hearty yet balanced.
Creative Ways to Present
Serve this dish in rustic bowls for a cozy family meal or on elegant plates with a little grated vegan Parmesan for dinner guests. You can also turn it into a baked pasta casserole by sprinkling with breadcrumbs and baking until golden and bubbly—a fantastic twist on the classic presentation of the Creamy Tomato Pasta with Broccoli Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Tomato Pasta with Broccoli Recipe stores wonderfully in an airtight container in the fridge for up to three days. The broccoli keeps its texture well, and the sauce remains creamy without separating, making for easy next-day meals.
Freezing
If you want to freeze the dish, it’s best to do so without the pasta to maintain texture. Freeze the sauce and broccoli mixture separately in a freezer-safe container for up to two months. When ready, thaw in the fridge overnight and reheat gently before mixing with freshly cooked pasta.
Reheating
To reheat, warm the pasta and sauce gently in a skillet over low heat, adding a splash of water or coconut milk if needed to loosen the sauce. This helps keep the pasta from drying out and retains that creamy, comforting quality that makes the Creamy Tomato Pasta with Broccoli Recipe so irresistible.
FAQs
Can I use a different type of milk instead of coconut milk?
Absolutely! While coconut milk gives a wonderful creaminess and subtle sweetness, you can substitute with cashew cream or any plant-based milk with a higher fat content. Just keep in mind that the flavor and texture might vary slightly.
What’s the best pasta to use for this recipe?
Any pasta shape you love really works well here. Short shapes like penne, rotini, or rigatoni hold the sauce nicely, but long strands like spaghetti or linguine are fantastic for swirling up the sauce and broccoli together.
Can I add protein to this Creamy Tomato Pasta with Broccoli Recipe?
Certainly! Grilled tofu, chickpeas, or sautéed shrimp are delicious options that complement the flavors. Adding protein turns this dish into a more filling meal if you’re looking for an extra boost.
How do I make this recipe spicier?
To add some heat, sprinkle in red pepper flakes when you sauté the onions or add a dash of hot sauce to the finished dish. It’s a great way to give the creamy tomato sauce a fiery kick without overwhelming the other flavors.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works in a pinch! Just thaw and drain it well before adding to the pan to avoid excess moisture, which can thin the sauce. Adjust cooking time as needed to get the broccoli tender but still featuring a bit of bite.
Final Thoughts
I hope you’re as excited as I am to whip up this Creamy Tomato Pasta with Broccoli Recipe. It’s one of those dishes that feels like a warm hug on a plate, combining wholesome ingredients with incredible flavor. Whether you’re cooking for family, friends, or just treating yourself, this pasta is bound to become one of your go-to recipes for easy, nourishing dinners that never disappoint.
Print
Creamy Tomato Pasta with Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
Description
This creamy tomato pasta with broccoli combines fresh grape tomatoes, sun-dried tomatoes, and a rich coconut milk sauce to create a deliciously satisfying and dairy-free meal. Tender broccoli florets add a nutritious crunch, while garlic and onion build deep flavor. Perfect for a quick weeknight dinner that feels indulgent yet healthy.
Ingredients
Vegetables
- 1/2 yellow onion, finely chopped
- 1 pint grape tomatoes, halved
- 3 large garlic cloves, minced
- 1 medium head broccoli, florets cut small, large stem removed
Pantry & Canned Items
- 2 tbsp olive oil
- 1 tsp kosher salt
- 2 tbsp water
- 1/4 cup tomato paste
- 1/4 cup crushed tomatoes
- 1/4 cup sun-dried tomatoes, drained and chopped
- 1/2 tsp garlic powder
- 7.5 oz full-fat coconut milk
- Black pepper, for serving
- 8 oz pasta (your choice)
Instructions
- Cook Pasta: Boil pasta according to package instructions in salted water until al dente. Drain and set aside to avoid overcooking.
- Sauté Onion: Heat olive oil in a large pan over medium heat, add finely chopped onion and kosher salt. Cook for 5-7 minutes until the onion becomes soft and translucent, building the flavor base for the sauce.
- Add Tomatoes, Garlic & Broccoli: Stir in halved grape tomatoes, minced garlic, and broccoli florets along with 2 tablespoons of water. Cover and cook for 3-4 minutes until the broccoli is tender but still vibrant green.
- Create Sauce: Mix in tomato paste, crushed tomatoes, sun-dried tomatoes, and garlic powder. Pour in the full-fat coconut milk, then simmer gently until the sauce thickens and flavors meld together.
- Toss Pasta with Sauce: Add the cooked pasta to the pan, tossing to coat it evenly in the creamy tomato and broccoli sauce. Cook together for an additional 1-2 minutes to combine flavors and heat through.
- Serve: Season with freshly ground black pepper and serve the creamy tomato pasta warm for a comforting, flavorful meal.
Notes
- You can use any pasta shape you prefer, such as penne, fusilli, or spaghetti.
- For added protein, consider stirring in cooked chickpeas or grilled chicken.
- Adjust the amount of garlic and sun-dried tomatoes to your taste for more or less intensity.
- This recipe is naturally dairy-free and can easily be made vegan by ensuring your pasta contains no eggs.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
