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One-Pot Creamy Parmesan Broccoli Pasta

Close-up of a plate of creamy broccoli pasta made with penne, covered in a rich white sauce.
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Make this comforting, creamy broccoli pasta in one pot for an easy weeknight dinner. Tender broccoli florets mix with a velvety Parmesan sauce coating every noodle. Ready in under 30 minutes.

Ingredients

Scale
  • 1 pound pasta (penne or rotini recommended)
  • 4 cups fresh broccoli florets
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, plus more for serving
  • 3 cloves garlic, minced
  • 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 minced garlic and cook for 1 minute until fragrant. Do not let the garlic brown.
  2. Add the pasta, vegetable broth, salt, and pepper to the pot. Bring the mixture to a boil.
  3. Once boiling, reduce the heat to medium-low, cover the pot, and cook for 8 minutes, stirring occasionally to prevent sticking.
  4. Add the broccoli florets to the pot. Continue to cook, uncovered, for another 5 to 7 minutes, or until the pasta is al dente and the broccoli is tender. Most of the liquid should be absorbed.
  5. Remove the pot from the heat. Stir in the heavy cream and the grated Parmesan cheese until the sauce is smooth and creamy.
  6. Taste and adjust salt and pepper as needed. Serve immediately with extra Parmesan cheese on top.

Notes

  • For a richer flavor, substitute half the vegetable broth with chicken broth if you are not keeping this strictly vegetarian.
  • If the sauce seems too thick after adding the cheese, stir in a splash of hot water or milk until you reach your desired consistency.
  • This recipe is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://chefsily.com/broccoli-pasta-one-pot-creamy-parmesan-recipe/