Freezing cooked broccoli

[Shel_B]

There's a pasta dish I make in which the sauce is boiled broccoli with the addition of some oil, perhaps a bit of meat, and some chili pepper flakes.  The broccoli is boiled and essentially mashed, and then the pasta, cooked in the water in which the broccoli was boiled, is added. Here, in a few seconds, you can see what I'm trying to describe:   https://youtu.be/wCDKnMwPQEk?t=47

 

Might this "sauce" freeze well for a week or so?  Would the freezing destroy texture or flavor, or just ruin the sauce?

 

[blue_dolphin]

11 minutes ago, Shel_B said:

Here, in a few seconds, you can see what I'm trying to describe:   https://youtu.be/wCDKnMwPQEk?t=47

I watched a few seconds of the video but have no idea what “sauce” you want to freeze. Just the boiled broccoli?  Or you want to mash the boiled broccoli and freeze? Or you want to add some pasta cooling water to boiled, mashed broccoli and freeze that?
 

18 minutes ago, Shel_B said:

Might this "sauce" freeze well for a week or so?

In my experience, almost anything can be frozen well, so yes to that. If kept in the freezer, it will stay well frozen.

 

24 minutes ago, Shel_B said:

Would the freezing destroy texture or flavor, or just ruin the sauce?

The texture will change. Plant cell walls will rupture and release liquid so it will be watery compared to before freezing. Flavor-wise, the sulfur-containing compounds in cruciferous vegetables become more noticeable with extended cooking time so you can expect that effect. It’s up to you whether that’s destroyed or just changed.

 

I make this type of pasta often because it’s so quick and easy.  It’s never occurred to me to freeze it mid-prep. I have frozen the finished pasta dish, made with a chunky pasta shape. It made for serviceable work lunches but not something I’d choose if I could cook up a fresh batch.