Easy Creamy Broccoli Pasta (1-Pot Recipe)

This rich, tender Creamy Broccoli Pasta (1-Pot) is made with fresh broccoli florets, short pasta, and parmesan cheese, ready in just 25 minutes. The magic happens when the starchy cooking water emulsifies with the cream and cheese to coat every single noodle. I love making this on busy weeknights when I need comfort food without a sink full of dishes.

The Secret To Getting It Right

When I first tried cooking pasta and vegetables in the same pot, my broccoli turned to complete mush. I quickly learned that timing is absolutely critical for this method.

Now, I add the broccoli halfway through the pasta cooking time. This ensures the pasta cooks properly while the vegetables stay tender but firm.

Creamy Broccoli Pasta (1-Pot) Ingredients

• 1 tbsp olive oil
• 3 cloves garlic, minced
• 8 oz (225g) dry pasta (fusilli or penne)
• 2 cups (480ml) vegetable broth
• 1 cup (240ml) water
• 1 medium head broccoli, cut into small florets
• 1/2 cup (120ml) heavy cream
• 1/2 cup (45g) grated parmesan cheese
• Salt and black pepper to taste

How To Make Creamy Broccoli Pasta (1-Pot)

1. Sauté the garlic: Heat olive oil in a large pot over medium heat and cook the minced garlic until fragrant, about 1 minute.
2. Boil the pasta: Add the dry pasta, vegetable broth, and water to the pot. Bring to a boil, then reduce heat to a simmer for 5 minutes.
3. Add the broccoli: Stir in the broccoli florets and continue to simmer for another 5-7 minutes until the pasta is al dente and most liquid is absorbed.
4. Make it creamy: Remove from heat, then stir in the heavy cream and grated parmesan cheese until a smooth sauce forms. Season with salt and pepper.

Recipe Tips

• Cut uniform florets: Chop your broccoli into equal bite-sized pieces so they cook evenly in the pot.
• Do not drain: The starchy pasta water left in the pot is essential for creating the rich sauce.
• Use fresh parmesan: Grate your own cheese from a block so it melts smoothly without turning grainy.

What To Serve With Creamy Broccoli Pasta

Serve this rich pasta with a crisp green salad tossed in a sharp vinaigrette to cut through the richness. It also pairs perfectly with warm garlic bread to soak up any leftover cream sauce.

How To Store

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk to loosen the sauce. I do not recommend freezing this as the cream can separate.

FAQs

Can I use frozen broccoli?

Yes, you can use frozen broccoli. Add it directly to the pot during the last 4 minutes of cooking so it does not overcook.

Can I make this dairy-free?

You can substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative. Use nutritional yeast instead of parmesan.

Why is my sauce too thin?

If the sauce is watery, let the pot sit off the heat for 5 minutes. The pasta will continue to absorb liquid and thicken the sauce.

What pasta shape works best?

Short, tubular shapes like penne, fusilli, or macaroni work best because they trap the creamy sauce inside.

Nutrition

• Calories: 410 kcal
• Total Fat: 18 g
• Saturated Fat: 9 g
• Cholesterol: 45 mg
• Sodium: 580 mg
• Total Carbohydrate: 48 g
• Protein: 14 g

Creamy Broccoli Pasta (1-Pot)

Recipe by Paula

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Rich, tender Creamy Broccoli Pasta (1-Pot) features fresh florets, short pasta, and parmesan cheese cooked together in 25 minutes. This simple one-pot method creates a naturally thick sauce, making it the perfect effortless dinner for busy weeknights.

Ingredients

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 8 oz (225g) dry pasta (fusilli or penne)

• 2 cups (480ml) vegetable broth

• 1 cup (240ml) water

• 1 medium head broccoli, cut into small florets

• 1/2 cup (120ml) heavy cream

• 1/2 cup (45g) grated parmesan cheese

• Salt and black pepper to taste

Directions

• 1. Sauté the garlic: Heat olive oil in a large pot over medium heat and cook the minced garlic until fragrant, about 1 minute.
• 2. Boil the pasta: Add the dry pasta, vegetable broth, and water to the pot. Bring to a boil, then reduce heat to a simmer for 5 minutes.
• 3. Add the broccoli: Stir in the broccoli florets and continue to simmer for another 5-7 minutes until the pasta is al dente and most liquid is absorbed.
• 4. Make it creamy: Remove from heat, then stir in the heavy cream and grated parmesan cheese until a smooth sauce forms. Season with salt and pepper.