Name: Orecchiette Pasta with Broccoli and Veggie Broth Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 6 ounces orecchiette pasta; 1½ cups halved Brussels sprouts; ½ cup chopped kale stems; Half bunch of broccolini, florets chopped, stems finely chopped; Extra-virgin olive oil, for drizzling; Splash of white wine or vegetable broth; ½ cup cooked chickpeas, drained and rinsed; ½ cup Creamy Kale Pepita Pesto (from the grain bowl recipe); Shavings of pecorino or parmesan cheese, optional; Sea salt and freshly ground black pepper, to taste

Jump to Recipe· 4.3 from 58 reviews

If you’re craving a dish that’s comforting, vibrant, and packed with wholesome flavors, then this Orecchiette Pasta with Broccoli and Veggie Broth Recipe is going to quickly become your new favorite. Featuring chewy, ear-shaped pasta perfectly paired with tender broccoli, bright Brussels sprouts, and kale stems, all simmered in a fragrant veggie broth with a splash of white wine, this recipe is both simple and sophisticated. It’s a brilliant way to bring fresh vegetables to the center of your plate, with creamy pepita pesto adding a luscious bite and optional pecorino shavings giving a gentle salty finish. Whether you’re cooking for two or just treating yourself to a nourishing meal, this pasta feels like a warm hug in every forkful.

A black pan filled with small, orange-brown cooked pieces sits on a white marbled surface, with a wooden spatula stirring them. Below it is a white bowl full of pale round pasta shells. To the left of the bowl are a small clear glass bowl of pale pine nuts and a white bowl of dark cooked caramelized onions with a wooden spoon resting inside. Below these bowls is a clear glass with a small amount of liquid, a few peeled garlic cloves, and a bright yellow lemon. To the right side of the image, two bunches of fresh dark green leafy broccoli rabe lie on the white marbled surface, along with a small white bowl holding deep red sun-dried tomatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients You'll Need

Every ingredient in this recipe plays a special role to create a dish that’s rich in texture, vibrant in color, and bursting with flavor. You don’t need a long list, just carefully chosen fresh produce, simple pantry staples, and that magic pepita pesto to tie it all together.

6 ounces orecchiette pasta: The petite, cup-shaped pasta holds sauce and veggies beautifully, giving each bite a comforting chew.
Extra-virgin olive oil: Adds a smooth, fruity richness that brings all the flavors to life.
1½ cups halved Brussels sprouts: Offers a slightly nutty, crisp texture that softens perfectly when sautéed.
½ cup chopped kale stems: Often discarded but full of earthy flavor and texture, these stems add a lovely green bite.
Half bunch broccolini (florets and stems separated and chopped): This tender green veggie balances sweetness and mild bitterness for depth.
Splash of white wine or vegetable broth: Elevates the dish with bright acidity and helps deglaze the pan for extra flavor.
½ cup cooked chickpeas (drained and rinsed): Brings a hearty, creamy texture and subtle nutty flavor while boosting the protein.
½ cup Creamy Kale Pepita Pesto: This vibrant, nutty pesto is the luscious finishing touch that turns simple pasta into a celebration.
Shavings of pecorino or parmesan cheese (optional): Adds a salty, savory layer that perfectly complements the greens and pesto.
Sea salt and freshly ground black pepper: Essential seasonings that highlight and brighten all the other ingredients.

How to Make Orecchiette Pasta with Broccoli and Veggie Broth Recipe

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil, then cook the orecchiette pasta until just al dente per the package instructions. This timing is key so your pasta has a pleasant bite and holds up under the sauce. Drain well and toss with a drizzle of olive oil to keep the pieces from sticking together while you move on to the veggies.

Step 2: Sauté the Vegetables

In the now-empty pasta pot, heat a generous drizzle of extra-virgin olive oil over medium heat. Add in the halved Brussels sprouts, kale stems, and chopped broccolini stems along with a pinch of sea salt. Cook the veggies gently, stirring occasionally, until they start to become tender and develop beautiful caramelized edges—about 10 minutes. This slow cooking allows the natural sweetness and earthiness of the greens to shine.

Step 3: Finish the Veggies and Build Flavor

Next, toss in the broccolini florets and continue cooking for another 3 to 5 minutes until all the vegetables are tender but still vibrant. Pour in a splash of white wine or vegetable broth, using it to deglaze the pot, scraping up those tasty browned bits stuck to the bottom. Let this cook for about 30 seconds so the alcohol evaporates, leaving behind a wonderful depth of flavor. Now reduce the heat to low—this step is all about layering flavor.

Step 4: Combine Pasta and Chickpeas

Return the drained orecchiette and chickpeas to the pot, stirring gently to warm everything through and blend the textures and tastes. Be careful not to overcook; you want the pasta soft but not mushy, and the chickpeas tender but intact. Taste now and season with additional sea salt and freshly ground black pepper to taste—it’s amazing how a little seasoning can brighten the whole dish.

Step 5: Serve with Pepita Pesto and Cheese

Transfer the pasta mixture to serving plates and add generous dollops of the creamy kale pepita pesto across the top. If you’re feeling indulgent, finish with some delicate shavings of pecorino or parmesan cheese, making sure to leave some cheese-free for anyone wanting a vegan option. A final drizzle of good olive oil brings everything together beautifully.

How to Serve Orecchiette Pasta with Broccoli and Veggie Broth Recipe

The image shows two white plates filled with pasta shells mixed with green vegetables like broccolini and Brussels sprouts, along with chickpeas scattered through the dish. Each plate holds three main layers: the light beige pasta shells, the bright green vegetables that add texture and color, and small, round, pale chickpeas spread evenly. Next to the plates is a small white bowl with a spoon inside, holding thick green sauce, and a small round dish with red pepper flakes at the bottom left. Two lemon halves with a rich yellow color are placed on the white marbled surface beside the plates, and two clear water glasses are also present. A silver fork rests on one of the plates, with a woman's hand partially visible. The background is a smooth white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like chopped parsley or basil add a pop of color and freshness when sprinkled on top. A pinch of red pepper flakes can bring a subtle kick if you like a little heat. Don’t forget a little extra drizzle of olive oil or a squeeze of lemon juice to brighten flavors just before serving—it’s all about balancing the rich and fresh notes.

Side Dishes

This dish is perfectly balanced on its own, but if you want something alongside, a crisp green salad with a tangy vinaigrette complements the warm earthiness beautifully. Lightly toasted garlic bread or a crusty baguette also make wonderful accompaniments for soaking up any leftover sauce.

Creative Ways to Present

For an elegant touch, serve the pasta in shallow bowls with each portion topped with a small swirl of pepita pesto and a few microgreens or edible flowers for color. You could also layer it in clear glass serving dishes for a dinner party, showing off the beautiful layers of pasta, greens, and pesto.

Make Ahead and Storage

Storing Leftovers

Store leftover orecchiette pasta with broccoli in an airtight container in the refrigerator for up to 3 days. Because of the fresh vegetables and pesto, it’s best enjoyed relatively soon to experience the bright flavors at their peak.

Freezing

This pasta is best eaten fresh, but if you must freeze, leave out the cheese and pesto beforehand. Freeze the plain pasta and veggies in a sealed container or freezer bag for up to 1 month. When ready to eat, thaw overnight in the fridge and add pesto and cheese fresh after reheating.

Reheating

For gentle reheating, warm leftovers in a skillet over medium-low heat, adding a splash of vegetable broth or water to help loosen the sauce and keep the pasta moist. Stir frequently and avoid microwave reheating if you want to preserve the texture and flavor integrity of the dish.

FAQs

Can I make this recipe vegan?

Absolutely! Just skip the pecorino or parmesan cheese and use a vegan-friendly pesto or make your own without cheese. The dish is naturally full of plant-based goodness and flavor.

What if I don’t have broccolini?

You can substitute broccolini with regular broccoli florets and finely chopped stems. The flavor is slightly different but still delicious and nutritious.

Is it okay to use a different pasta shape?

Yes! While orecchiette is fantastic for this recipe, other small pasta shapes like cavatappi or farfalle would also hold the sauce nicely.

Can I prepare this recipe gluten-free?

Definitely. Just swap the orecchiette for a gluten-free pasta variety. Just be sure to cook it according to package directions as cooking times can vary.

How can I make the recipe more protein-packed?

You can increase the chickpeas or add cooked lentils or white beans. Alternatively, topping the dish with toasted nuts or seeds boosts protein and adds crunch.

Final Thoughts

This Orecchiette Pasta with Broccoli and Veggie Broth Recipe is one of those meals that feels special without any fuss—an effortless way to enjoy vibrant vegetables wrapped in comforting pasta. I truly encourage you to give it a try; the combination of flavors and textures is downright joyful. It’s perfect for busy weeknights or a relaxed weekend dinner when you want something nourishing and satisfying all at once.

Orecchiette Pasta with Broccoli and Veggie Broth Recipe

Ingredients You'll Need