The world is not ending.
Yes, there’s a bowl full of broccoli—but it’s far from boring.
The creamy goat cheese pulls everything together in the best possible way.
Wait! Shield your eyes.
Just kidding.
I’m honestly so excited to share this bowl because it tastes like pure comfort. I realize that’s a wild sentence — “broccoli” and “heaven” in the same thought — but this dish really delivers.
I actually made this pasta because of Max. He’s the reason there’s so much broccoli in the house lately. He seems to love holding the stalk and chewing on it, so I’ve been buying it constantly. It’s funny how a vegetable can become everyone’s favorite by sheer accessibility.
Well, except for his love of computer cords, remote controls and shoes.
When I roast broccoli like this — really charred, almost blackened — it transforms. Lots of olive oil, garlic, and a hit of Cajun seasoning turn it sweet and smoky. Those deep browned edges are where the flavor hides.
Then I toss the broccoli with bucatini that’s been bathed in butter and white wine. More garlic, fresh herbs, and plenty of creamy goat cheese — softened so it melts into the hot pasta — finish the dish. It becomes rich but still bright, thanks to charred lemon squeezed over the top.
This is essentially an old-school butter, olive oil, lemon and white wine sauce — only without clams. Think comfort food that doesn’t leave you too full to enjoy a crisp evening outside.
The charred lemons add a caramelized brightness that cuts through the richness and ties the whole plate together. This makes a great transitional meal when the weather starts to cool — comforting, but still lively.
(Unless you eat the entire pan in one sitting — which, I concede, is a very real possibility.)
Blackened Broccoli Pasta with Charred Lemon and Goat Cheese
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Ingredients
- 2 stalks of broccoli
- 4 tablespoons olive oil
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- 4 lemons, sliced in half
- 1/2 pound bucatini pasta
- 6 tablespoons butter, salted works well
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2/3 cup white wine
- 3 tablespoons freshly chopped herbs, parsley, basil, thyme
- 8 ounces goat cheese chevre, softened
Instructions
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Preheat the oven to 450°F. Slice the broccoli stalks into pieces and arrange them on a baking sheet. Drizzle with olive oil, then season with Cajun seasoning and garlic powder. Place the halved lemons cut-side down on the sheet. Roast 20–25 minutes until the broccoli is dark and blackened; if using small florets, check around 15 minutes. Remove and let cool slightly.
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While the broccoli roasts, bring a large pot of salted water to a boil and cook the bucatini according to package directions.
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Heat a large skillet over medium heat and melt the butter with the olive oil. Add the minced garlic and cook 30 seconds. Increase the heat slightly and pour in the white wine; simmer 1–2 minutes until bubbling. Add the cooked bucatini and toss to coat. Taste and season with salt and pepper if needed. Stir in the fresh herbs and the roasted broccoli pieces. Squeeze some charred lemon juice over the pasta or reserve for serving. Stir in the softened goat cheese so it melts into the pasta, or spoon dollops on top when serving.
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No, really—you should make this.