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One-Pot Creamy Broccoli Pasta for Quick Weeknight Dinners

A close-up of creamy, cheesy broccoli pasta made with rotini noodles, served in a white bowl.

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Make this incredibly satisfying One-Pot Creamy Broccoli Pasta for a fast, comforting meal perfect for busy weeknights. It is simple, delicious, and minimizes cleanup.

Ingredients

Scale
  • 1 pound pasta (penne or rotini work well)
  • 1 large head of fresh broccoli, cut into small florets
  • 4 cups vegetable broth
  • 1 cup milk (whole or 2%)
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon olive oil

Instructions

  1. Place the pasta, broccoli florets, vegetable broth, milk, minced garlic, salt, pepper, and red pepper flakes (if using) into a large pot or Dutch oven.
  2. Set the pot over medium-high heat and bring the mixture to a boil, stirring often to prevent the pasta from sticking to the bottom.
  3. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 10 to 12 minutes, or until the pasta is cooked al dente and most of the liquid is absorbed. Stir occasionally during simmering.
  4. Remove the pot from the heat. Stir in the olive oil, cheddar cheese, and Parmesan cheese until the sauce is smooth and creamy.
  5. Taste the pasta and add more salt or pepper if needed. Serve immediately for a delicious comfort food pasta experience.

Notes

  • For a lighter version, substitute half-and-half or evaporated milk for some of the regular milk, or use low-fat cheese.
  • If you prefer a stronger vegetable flavor, use less broth and add a splash of reserved pasta water at the end to adjust creaminess.
  • This recipe is a fantastic base for a vegetarian broccoli pasta; add cooked chicken or turkey bacon if you want meat.
  • Check out our Pinterest account for more quick and easy recipes!

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