Why You’ll Love This Whole Wheat Pasta with Roasted Garlic and Broccoli
- It’s a flavor powerhouse with minimal effort. Roasting the garlic completely changes the game—it mellows out any sharpness and leaves you with a sweet, almost caramelized paste that coats every strand of pasta beautifully. The broccoli gets roasty and delicious right alongside it, meaning most of the work is hands-off.
- The texture is everything. You get this fantastic combination of al dente whole wheat pasta, tender-crisp broccoli with those little charred bits, and the luxurious, creamy texture of the roasted garlic sauce. It’s a party in your mouth, honestly.
- It’s incredibly versatile. Think of this as a perfect base recipe. You can add a protein like chickpeas or grilled chicken, throw in some sun-dried tomatoes or a pinch of chili flakes for heat, or swap the broccoli for cauliflower. It’s your canvas.
- It feels nourishing and wholesome. Using whole wheat pasta adds a lovely, nutty flavor and a bit more fiber, making this a meal that truly satisfies. You’ll feel good about eating it, and even better while you’re enjoying it.
Ingredients & Tools
- 1 large head of garlic
- 1 large head of broccoli, cut into florets (about 4-5 cups)
- 4 tbsp extra virgin olive oil, divided
- 1/2 tsp red pepper flakes (optional, but recommended)
- 1 lb whole wheat spaghetti or linguine
- 1/2 cup reserved pasta water
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1 lemon, zested and juiced
- Salt and freshly ground black pepper to taste
- 1/4 cup toasted pine nuts or walnuts (for garnish)
- Fresh basil or parsley for garnish (optional)
Tools: A large baking sheet, a large pot for boiling pasta, a small bowl, a microplane or zester, and tongs.
Don’t skimp on the olive oil here—it’s a key component of the sauce. And that reserved pasta water? It’s liquid gold for creating a silky, emulsified sauce that clings to the pasta. Honestly, it makes all the difference.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your broccoli. Look for a head of broccoli that’s deep green and feels firm, with tightly closed florets. If the florets are starting to yellow or feel soft, it’s past its prime. The stalks are edible too—just peel the tough outer skin and chop them up!
- The lowdown on whole wheat pasta. It cooks a little differently than regular pasta. It often takes a minute or two longer and the water can get a bit cloudier and starchier—which is actually great for our sauce! Just be sure to taste it for doneness rather than relying solely on the package time.
- Why roast the garlic? Raw garlic can be pungent and overpowering. Roasting it tames that sharp bite and coaxes out an incredible, mellow sweetness. You’ll be amazed at the transformation. The softened cloves will squeeze right out of their papery skins like a paste.
- Don’t forget to salt your pasta water. I know it sounds like a broken record, but it’s the only chance you get to season the pasta itself from the inside out. Your water should taste like the sea—this is non-negotiable for a well-seasoned final dish.
How to Make Whole Wheat Pasta with Roasted Garlic and Broccoli
Step 1: Roast the Garlic and Broccoli. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Place it on a piece of foil, drizzle with about a tablespoon of olive oil, and wrap it up into a little packet. On a large baking sheet, toss the broccoli florets with 2 tablespoons of olive oil, a good pinch of salt, and black pepper. Spread them out in a single layer. Place the foil packet with the garlic directly on the baking sheet with the broccoli. Roast for 20-25 minutes, or until the broccoli is tender and has some crispy, browned edges, and the garlic is soft and golden brown. You’ll know the garlic is done when you can easily pierce a clove with a knife.
Step 2: Cook the Pasta. While the veggies are roasting, bring a large pot of generously salted water to a rolling boil. Add the whole wheat pasta and cook according to package instructions until al dente. The trick is to start tasting it a minute or two before the suggested time is up. Right before you drain it, scoop out about half a cup of the starchy pasta water—this is crucial! Then, drain the pasta.
Step 3: Create the Sauce. Carefully unwrap the roasted garlic—it will be hot! Let it cool for a minute, then squeeze the soft, caramelized cloves out of their skins into a small bowl. Mash them with a fork into a smooth paste. Add the remaining tablespoon of olive oil, the red pepper flakes (if using), and the zest and juice of half the lemon. Stir it all together. This paste is the secret heart of your sauce.
Step 4: Bring It All Together. Return the drained pasta to the warm pot (off the heat). Add the roasted broccoli, the roasted garlic paste, and about half of the grated Parmesan cheese. Now, start adding the reserved pasta water a few tablespoons at a time, tossing continuously with tongs. You’ll notice the starches in the water will emulsify with the oil and garlic paste, creating a creamy, glossy sauce that clings to every strand. You might not need all the water—stop when the sauce looks silky and coats the pasta nicely.
Step 5: Final Seasoning and Serve. Taste the pasta! This is the most important step. Does it need more salt? More black pepper? A squeeze of the other half of the lemon for brightness? Adjust the seasoning to your liking. Divide among bowls and top with the remaining Parmesan, the toasted pine nuts, and a sprinkle of fresh herbs if you have them. Serve immediately while it’s wonderfully warm.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery bite of arugula and the sharpness of the vinaigrette cut through the richness of the pasta perfectly, balancing the whole meal.
- Grilled chicken breast or lemon-herb shrimp — For those wanting a extra protein boost, a simply seasoned grilled protein laid on top turns this from a side into a hearty main event.
- Garlic bread, of course! — Because can you ever really have too much garlic? A crusty, warm slice is perfect for mopping up any last bits of that delicious sauce left in the bowl.
Drinks
- A crisp Sauvignon Blanc or Pinot Grigio — The citrus notes in these white wines will mirror the lemon in the dish and cleanse your palate between bites.
- A light, citrusy pale ale — If you’re a beer person, the hoppy bitterness and citrus flavors work surprisingly well with the roasted, savory elements of the pasta.
- Sparkling water with a lemon wedge — The bubbles are refreshing and the lemon enhances the flavors already present in the food, making it a fantastic non-alcoholic option.
Something Sweet
- Lemon sorbet — A scoop of bright, tart sorbet is the ultimate palate cleanser and feels light and refreshing after a savory meal.
- Almond biscotti for dipping — The nuttiness of the biscotti echoes the flavor of the whole wheat pasta and pine nuts, and they’re just sweet enough to feel like a proper dessert.
- Fresh berries with a dollop of mascarpone — Simple, elegant, and not too heavy. The sweet berries and creamy cheese are a lovely, gentle way to end the meal.
Top Mistakes to Avoid
- Mistake: Overcooking the broccoli. You want roasted, tender-crisp florets with some bite, not mushy, sad broccoli. Keep an eye on it towards the end of the roasting time—it can go from perfect to overdone quickly.
- Mistake: Not reserving the pasta water. I’ve messed this up before too, and you end up with a dry, clumpy pasta dish. That starchy water is the key to a silky, restaurant-quality sauce that binds everything together. Don’t forget it!
- Mistake: Adding the garlic paste to a cold pot. Make sure you combine everything in the warm pot you cooked the pasta in (after you’ve drained it, of course). The residual heat helps the sauce emulsify properly with the pasta water.
- Mistake: Skipping the final taste test. Seasoning in layers is so important. You salted the water, you salted the broccoli, but the final adjustment at the end is what makes the flavors pop. Always taste before serving!
Expert Tips
- Tip: Toast your nuts. If you’re using pine nuts or walnuts, toasting them in a dry skillet for a few minutes until fragrant will elevate their flavor immensely. It adds a deeper, nuttier crunch that takes the dish to the next level.
- Tip: Get creative with your greens. While broccoli is classic, this method works wonderfully with broccolini, cauliflower, or even chopped kale added in the last 5 minutes of roasting. It’s a great way to use what’s in your fridge.
- Tip: Make extra roasted garlic. Seriously, roast two heads while you’re at it. The extra soft garlic can be stored in the fridge in a little oil for up to a week and spread on bread, stirred into mashed potatoes, or whisked into salad dressings.
- Tip: For a creamier sauce, add a splash of cream. If you’re feeling indulgent, adding a couple of tablespoons of heavy cream or half-and-half to the garlic paste before tossing with the pasta creates an incredibly luxurious, velvety texture.
FAQs
Can I make this dish ahead of time?
You can prep the components ahead! Roast the garlic and broccoli and store them separately in the fridge for up to 2 days. The sauce might seize up a bit when chilled, so when you’re ready to eat, gently reheat the veggies while you cook the pasta fresh. The final dish is best served immediately, as the pasta can absorb the sauce and become a bit dry upon standing.
I don’t have whole wheat pasta. Can I use regular?
Absolutely! Regular pasta works just fine. The cooking time will be a bit shorter, so just follow the package directions for al dente. The flavor will be a little less nutty, but the roasted garlic and broccoli will still be the stars of the show. The method remains exactly the same.
How can I make this vegan?
It’s super easy. Simply omit the Parmesan cheese or use your favorite vegan Parmesan alternative. The roasted garlic and olive oil create such a rich, flavorful base that you honestly won’t miss it. You could also add a tablespoon of nutritional yeast for a cheesy, umami flavor.
My roasted garlic isn’t squeezing out easily. What did I do wrong?
It likely needed a few more minutes in the oven. The garlic should be very soft and deeply golden. If it’s still a bit firm, you can pop the foil packet back in the oven for another 5-10 minutes. Alternatively, you can microwave the whole head for about 60 seconds to soften it up in a pinch, though roasting delivers the best flavor.
Can I add protein to this pasta?
Of course! This is a fantastic base for protein. Try adding a can of drained and rinsed chickpeas (toss them with the broccoli for the last 10 minutes of roasting), some pre-cooked grilled chicken strips, or even some pan-seared shrimp added at the very end. It’s a very adaptable recipe.
Whole Wheat Pasta With Roasted Garlic And Broccoli
Whip up this easy whole wheat pasta with roasted garlic & broccoli! A 40-minute, flavor-packed weeknight meal that's healthy, comforting, and incredibly delicious.
Ingredients
Ingredients
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1 large head garlic
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1 large head broccoli (cut into florets (about 4-5 cups))
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4 tbsp extra virgin olive oil (divided)
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1/2 tsp red pepper flakes (optional, but recommended)
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1 lb whole wheat spaghetti or linguine
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1/2 cup reserved pasta water
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1/2 cup freshly grated Parmesan cheese (plus more for serving)
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1 lemon (zested and juiced)
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Salt and freshly ground black pepper (to taste)
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1/4 cup toasted pine nuts or walnuts (for garnish)
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Fresh basil or parsley (for garnish (optional))
Instructions
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Roast the Garlic and Broccoli. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Place it on a piece of foil, drizzle with about a tablespoon of olive oil, and wrap it up into a little packet. On a large baking sheet, toss the broccoli florets with 2 tablespoons of olive oil, a good pinch of salt, and black pepper. Spread them out in a single layer. Place the foil packet with the garlic directly on the baking sheet with the broccoli. Roast for 20-25 minutes, or until the broccoli is tender and has some crispy, browned edges, and the garlic is soft and golden brown. You'll know the garlic is done when you can easily pierce a clove with a knife.01
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Cook the Pasta. While the veggies are roasting, bring a large pot of generously salted water to a rolling boil. Add the whole wheat pasta and cook according to package instructions until al dente. The trick is to start tasting it a minute or two before the suggested time is up. Right before you drain it, scoop out about half a cup of the starchy pasta water—this is crucial! Then, drain the pasta.02
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Create the Sauce. Carefully unwrap the roasted garlic—it will be hot! Let it cool for a minute, then squeeze the soft, caramelized cloves out of their skins into a small bowl. Mash them with a fork into a smooth paste. Add the remaining tablespoon of olive oil, the red pepper flakes (if using), and the zest and juice of half the lemon. Stir it all together. This paste is the secret heart of your sauce.03
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Bring It All Together. Return the drained pasta to the warm pot (off the heat). Add the roasted broccoli, the roasted garlic paste, and about half of the grated Parmesan cheese. Now, start adding the reserved pasta water a few tablespoons at a time, tossing continuously with tongs. You'll notice the starches in the water will emulsify with the oil and garlic paste, creating a creamy, glossy sauce that clings to every strand. You might not need all the water—stop when the sauce looks silky and coats the pasta nicely.04
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Final Seasoning and Serve. Taste the pasta! This is the most important step. Does it need more salt? More black pepper? A squeeze of the other half of the lemon for brightness? Adjust the seasoning to your liking. Divide among bowls and top with the remaining Parmesan, the toasted pine nuts, and a sprinkle of fresh herbs if you have them. Serve immediately while it's wonderfully warm.05
