Broccoli Pesto Pasta Recipe with Burrata & Goat Cheese

This broccoli pesto pasta recipe is the best way to sneak in extra veggies while still feeling like you’re indulging in a big bowl of pasta. It’s creamy, cheesy, and packed with broccoli, fresh basil, parmesan cheese, and lemon juice for that bright, herby punch. And the best part? We’re topping it with burrata, so you get that luscious, melty center oozing over every bite.

Why You’ll Love It

If you’re a fan of traditional pesto but want to switch things up, this homemade broccoli pesto pasta is about to rock your world. 

Unlike a classic pesto, which leans on pine nuts and tons of oil, this version gets its creamy texture from cooked broccoli, goat cheese, and a touch of heavy cream. 

It’s an impressive dish that tastes like something you’d order at a fancy Italian restaurant, but it’s actually a great recipe to make at home—even on a busy weeknight.

For those with picky eaters (hello toddlers!) at home, this is a delicious way to get them to eat their favorite vegetables (or at least disguise them in a silky-smooth broccoli pesto sauce). 

Plus, the extra vegetables give this pasta dish a healthy boost, so you can feel good about that second (or third) helping.

And let’s talk about the creamy pesto sauce—it clings to every noodle, making sure there’s much sauce in every bite. 

You can even toss in extras like roasted broccoli, cherry tomatoes, roasted red peppers or sun-dried tomatoes for a little pop of flavor. 

Whatever you do, don’t skip the lemon juice and that final drizzle of olive oil—they bring out the best flavor in the pesto!

Ingredients & Substitutions

Here are the simple ingredients you will need to make this tasty broccoli pesto pasta. And as always, feel free to make this recipe your own and measure with your heart when you feel like it!

• Frozen Broccoli: I use Birdseye Frozen broccoli for convenience. You can also use fresh broccoli florets—just blanch it in a bowl of ice water after boiling to keep that bright green color.
• Goat Cheese: Adds a tangy, creamy vibe, but whipped ricotta or nutritional yeast (for a nut-free version) work too if that's more your style.
• Basil: This gives the pesto that classic pesto flavor, but you can also mix in baby spinach for more greens.
• Garlic: Because every good pesto recipe needs a punch of garlic cloves! I do not recommend using the chopped jarred garlic that is shelf stable unless you have to!
• Heavy Cream: Helps create a rich and creamy texture. You could also swap it for vegetable broth or even milk if you felt like it. 
• Parmesan Cheese: Parm adds umami and saltiness but feel free to swap for another aged italian cheese. You could also use nutritional yeast or vegan parmesan for a dairy-free twist.
• Lemon Juice: Brightens up the flavor of the broccoli and balances the richness.
• Olive Oil: Drizzled in at the end for that glossy finish.
• Italian Seasoning & Red Pepper Flakes: For a little herby kick and heat that really makes the whole thing pop!
• Pasta: Use any al dente pasta—rigatoni, fettuccine, or even a wild shape like this crazy circular sun shape known as cappellacci.
• Burrata: I love adding a ball of burrata on top of pasta because it just makes it more exciting. You could absolutely leave it out though if you think it's cheesy enough. 
• Kosher Salt & Pepper: Just to round everything out!

How to Make It

Here are the detailed instructions on how to make this broccoli pesto recipe! Feel free to contact me or message me on Instagram if you have any additional questions!

BOIL PASTA: Cook pasta in a large pot of salted water until al dente according to the package directions. Reserve 1 cup pasta water, then strain.

STEAM BROCCOLI: Microwave the Frozen Broccoli for 5 minutes.

MAKE THE PESTO: Add goat cheese, fresh basil, garlic cloves, heavy cream, and half the lemon juice to a food processor.

ADD BROCCOLI & PUREE: Carefully add the cooked broccoli and blend until smooth. Scrape down the sides of the food processor as needed to puree evenly. 

COOK THE SAUCE: Heat a sauce pan over medium heat and add olive oil, Italian seasoning, and red pepper flakes. Toast for 1 minute or until fragrant.

SIMMER THE SAUCE: Pour the broccoli pesto sauce into the pot and cook for 5 minutes. 

MIX IN PASTA: Add the pasta, remaining lemon juice, and parmesan cheese. Season with kosher salt and black pepper.

THIN IT OUT: Stir in a little of the pasta cooking water as needed to keep it smooth. I recommend about ¼ a cup at a time until the sauce is smooth and creamy. 

TOP WITH BURRATA & SERVE: Open the burrata over the finished pasta, drizzle with olive oil, and add a sprinkle of flaky salt and fresh cracked pepper.

SAVE: Store leftover broccoli pesto pasta in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or milk to loosen the sauce.

What to serve with Broccoli Pesto Pasta?

Here are a few of my favorite recipes to serve with this creamy broccoli pesto pasta!

• Pesto Chicken Meatballs
• Turkey Pesto Sandwich with Sun Dried Tomatoes
• Beet and Feta Salad with Citrus and Olives
• Perfect Grilled Boneless Skinless Chicken Thighs

And if this sounds delicious to you, try my broccoli garlic pasta, tortellini pesto pasta salad, or my creamy pesto ditalini!

Recipe