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One-Pot Creamy Broccoli Parmesan Pasta

A close-up view of a white bowl filled with creamy broccoli pasta, featuring orecchiette pasta and bright green broccoli florets.
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Make this creamy broccoli parmesan pasta in one pot for a quick, comforting weeknight dinner. It uses simple ingredients to create a velvety sauce coating tender pasta and fresh broccoli.

Ingredients

Scale
  • 1 pound pasta (penne or rotini work well)
  • 1 large head of fresh broccoli, cut into small florets
  • 4 cups vegetable broth
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Instructions

  1. Heat the olive oil and butter in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
  2. Add the pasta, vegetable broth, and broccoli florets to the pot. Season with salt and pepper.
  3. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is cooked through and most of the liquid is absorbed. The broccoli should be tender.
  4. Remove the pot from the heat. Stir in the heavy cream and the grated Parmesan cheese until the sauce is smooth and creamy.
  5. Taste and adjust seasoning with more salt and pepper if needed.
  6. Serve immediately in bowls, topped with extra grated Parmesan cheese.

Notes

  • For a healthier version, substitute half-and-half for the heavy cream.
  • If you prefer a thicker sauce, remove the lid for the last 5 minutes of simmering to allow more liquid to evaporate.
  • You can add cooked, shredded chicken to make this a heartier meal.

Nutrition

Find it online: https://fooddexterity.com/easy-creamy-broccoli-pasta-recipe/