Print

One-Pot Creamy Broccoli Parmesan Pasta

A close-up of creamy broccoli pasta featuring penne noodles, bright green broccoli florets, and grated cheese.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a quick, creamy broccoli pasta dish using just one pot for easy cleanup. This recipe blends broccoli into a smooth sauce for a satisfying weeknight meal.

Ingredients

Scale
  • 1 pound pasta (penne or rotini)
  • 4 cups vegetable broth
  • 1 large head of broccoli, cut into florets
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the vegetable broth, salt, and pepper to the pot. Bring the liquid to a boil.
  4. Add the pasta and the broccoli florets to the boiling broth. Stir well.
  5. Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
  6. Remove the pot from the heat. Stir in the heavy cream and the grated Parmesan cheese until the sauce is smooth and creamy.
  7. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a thicker sauce, let the pasta sit uncovered for 2 minutes after removing it from the heat before stirring in the cream and cheese.
  • You can substitute half-and-half for heavy cream for a slightly lighter sauce.
  • If you prefer a smoother sauce without visible broccoli pieces, blend half of the cooked broccoli florets with a ladle of the cooking liquid before stirring it back into the pot.

Nutrition

Find it online: https://tastytribune.com/broccoli-pasta/