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One-Pot Creamy Healthy Broccoli Pasta

A close-up of creamy broccoli pasta featuring shell-shaped noodles, bright green broccoli florets, and grated Parmesan cheese.
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Make this simple, creamy broccoli pasta in one pot for a quick and light weeknight dinner.

Ingredients

Scale
  • 1 pound pasta (penne or rotini)
  • 4 cups vegetable broth
  • 1 large head of broccoli, cut into small florets
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream or evaporated milk
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • Juice of 1/2 lemon

Instructions

  1. Place the pasta, vegetable broth, broccoli florets, onion, garlic, olive oil, salt, and pepper into a large pot or Dutch oven.
  2. Bring the mixture to a boil over high heat.
  3. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking.
  4. Check the pasta for doneness; it should be tender and most of the liquid should be absorbed.
  5. Remove the pot from the heat. Stir in the heavy cream (or evaporated milk), Parmesan cheese, and lemon juice until the sauce is creamy.
  6. If the sauce is too thick, add a splash of hot water or extra broth until you reach your desired consistency.
  7. Serve immediately.

Notes

  • For a cheesier version, substitute 1/4 cup of the Parmesan cheese with shredded cheddar cheese.
  • If you do not have vegetable broth, you can use water, but the flavor will be less deep.
  • Add cooked chicken or white beans for non-vegetarian options.

Nutrition

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