Quick Creamy Broccoli Pasta with Leek
This Quick Creamy Broccoli Pasta with Leek is made with rotini pasta, tender broccoli, sautéed leek, garlic, and a rich homemade white sauce finished with parmesan cheese. It’s a comforting family dinner made with simple ingredients and is perfect for busy weeknights when you need something filling and satisfying on the table fast.
Be sure to try my Easy Frozen Vegetable Casserole and Pasta Al Pesto recipes next!
This dish is SO flavorsome!
This broccoli pasta with Leek proves you don’t need fancy ingredients to make a delicious dinner. Sam x
Family-Friendly – creamy pasta and broccoli is a combination both kids and adults enjoy
Budget-Friendly – made with affordable everyday ingredients
Perfect for Busy Nights – ready in around 35 minutes from start to finish
Creamy broccoli pasta video
Why this recipe works
This pasta delivers far more flavour than you’d expect from such a simple ingredient list:
Leek & Garlic
These two ingredients create the flavour foundation of the dish, adding sweetness and savoury depth to every bite.
Homemade Parmesan White Sauce
Rich, creamy, and packed with cheesy flavour, it coats every piece of pasta beautifully.
Broccoli Cooked with the Pasta
Keeps the recipe simple while adding colour, texture, and extra goodness.
Comfort Food Made Easy
Everything comes together in around 35 minutes, making it ideal for busy weeknights.
A Complete Family Meal
Pasta, vegetables, and a creamy sauce all in one dish means there’s no need for complicated sides.
Ingredients you’ll need
Rotini Pasta
The spirals hold onto plenty of the creamy sauce in every bite.
Broccoli Florets
Add colour, texture, and extra vegetables to the meal.
Leek
Provides a mild onion flavour that becomes sweet and tender when cooked.
Garlic
Adds savoury depth to the sauce.
Butter
Used for both sautéing the vegetables and creating the white sauce.
All-Purpose Flour
Forms the roux that thickens the sauce.
Whole Milk
Creates a rich, creamy sauce.
Ground Nutmeg
Adds subtle warmth and enhances the flavour of the white sauce.
Salt & Pepper
Season the sauce and bring all the flavours together.
Parmesan Cheese
Melts into the sauce for richness and savoury flavour.
Green Onions
Add freshness and colour when serving.
How to make quick creamy broccoli pasta
Step 1:Â Thinly slice the leek, mince the garlic, and cut the broccoli into small florets. Set aside.
Step 2: Melt 1 tablespoon butter in a large skillet over medium heat. Sauté the leek for 3 minutes, then add the garlic and cook for 1 minute until fragrant. Transfer to a bowl and set aside.
Step 3: Bring a large pot of salted water to a boil. Cook the pasta according to packet instructions.
Step 4: With 5 minutes remaining, add the broccoli florets. The water may stop boiling briefly, this is normal. Continue cooking for the remaining time, stirring occasionally to help submerge the broccoli. While the pasta and broccoli cook, make the white sauce.
Step 5: In the same skillet, melt the butter over low-medium heat.Â
Step 6: Once melted, whisk in the flour. Increase the heat to medium, and cook the mixture for 1 minute as it bubbles/simmers, whisking continuously.
Step 7: Gradually pour in the milk, 1/2 cup at a time, whisking well after each addition. Continue cooking and whisking over medium-high heat until the sauce thickens to a creamy consistency that coats the back of a spoon. This can take several minutes. Do not let the sauce boil.
Step 8: Once thickened, reduce the heat to low. Add the ground nutmeg and season with salt and pepper to taste. Whisk well. If needed, continue cooking for another minute or two until the sauce reaches the thick consistency.
Step 9: Stir through the cooked leek and garlic mixture. Add the parmesan cheese and stir until melted and combined.
Step 10: Drain the pasta and broccoli. If needed, briefly run under hot water to loosen. Add to the sauce and gently stir until evenly coated. Serve immediately with extra parmesan cheese and sliced green onions.
Expert Tips
- Salt the water: Be sure to add a generous pinch of salt or 1/2 teaspoon once your water for the pasta comes to a boil.
- Cook the leek slow: It’s important not to rush when cooking it or to have the heat too high. Cook it low and slow to prevent it from burning.
- Thick White Sauce: If it’s too thin and watery, cook it further over medium heat until thick and smooth.
- Don’t vigorously mix: Stir the cooked pasta and broccoli gently into the white sauce. If you mix it too hard or over-mix it, it will break up and turn mushy.
How to store
Refrigerate: Allow leftovers to cool completely and store in an airtight container in the refrigerator for up to 3 days.
Reheat: Warm gently in the microwave or on the stovetop. Add a splash of milk if needed to loosen the sauce.
Freeze: Not recommended, as cream-based pasta sauces can separate and become grainy once thawed.
Try these recipes next
Easy Creamy Broccoli Pasta
Ingredients
Method
- Prepare Ingredients: Thinly slice the leek, mince the garlic, and cut the broccoli into small florets. Set aside.
- Cook Leek and Garlic: In a large deep skillet, melt 1 tablespoon butter over medium heat. Add the leek and cook for 3 minutes, stirring, making sure it doesn’t stick or brown too much. With 1 minute remaining, add the minced garlic and cook until fragrant for the remaining time. Transfer to a small bowl and set aside. Turn off the heat and use the same skillet for the sauce.
- Cook Pasta and Broccoli: Bring a large pot of salted water to a boil, ensuring there is plenty of water as you'll be adding the broccoli later. Add the pasta and cook according to packet instructions, I cook mine for 8 minutes for al dente pasta. With 5 minutes remaining, add the broccoli florets. The water may stop boiling briefly, this is normal. Continue cooking for the remaining time, stirring occasionally to help submerge the broccoli. While the pasta and broccoli cook, make the white sauce.
- Melt Butter: In the same skillet, melt the butter over low-medium heat.
- Make Roux: Once melted, whisk in the flour. Increase the heat to medium-high and cook the mixture for 1 minute as it gently bubbles, whisking continuously.
- Add Milk: Gradually pour in the milk, 1/2 cup at a time, whisking well after each addition. Continue cooking and whisking over medium-high heat until the sauce thickens to a creamy consistency that coats the back of a spoon. This can take several minutes. Do not let the sauce boil.
- Season: Once thickened, reduce the heat to low. Add the ground nutmeg and season with salt and pepper to taste. Whisk well. If needed, continue cooking for another minute or two until the sauce reaches the thick consistency.
- Add Leek and Cheese: Stir through the cooked leek and garlic mixture. Add the parmesan cheese and stir until melted and combined.
- Combine: Drain the pasta and broccoli well. If they have been sitting for a few minutes and started sticking together, briefly run them under hot water to loosen. Add the pasta and broccoli to the sauce and gently stir with a wooden spoon or spatula until evenly coated.
- Serve: Serve immediately with extra parmesan cheese and sliced green onions. Enjoy!