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To make this delicious One Pot Creamy Broccoli Pasta, you will need: - 8 oz (225 g) pasta (any kind you prefer, like penne or fusilli) - 2 cups fresh broccoli florets - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (homemade or store-bought) - 1 cup heavy cream (substitute with coconut cream for a dairy-free version) - 1 cup grated Parmesan cheese (or use nutritional yeast for a vegan alternative) - 1 tablespoon olive oil - 1 teaspoon lemon zest (freshly grated for best flavor) - Salt and freshly cracked pepper to taste - Fresh basil leaves, for garnishing You can swap some ingredients for variety or dietary needs. Here are a few ideas: - Use any pasta shape you like, such as spaghetti or macaroni. - Instead of heavy cream, try coconut cream for a dairy-free dish. - Use nutritional yeast instead of Parmesan cheese for a vegan option. - If you have no fresh broccoli, frozen broccoli works too. - For a zestier flavor, add lime zest instead of lemon zest. Broccoli is a superfood packed with nutrients. Here are some key benefits: - Rich in vitamins: Broccoli is high in vitamins C and K. These vitamins help keep your immune system strong. - Fiber source: It contains fiber that aids digestion and helps you feel full. - Antioxidants: Broccoli has antioxidants that fight inflammation and protect your cells. - Bone health: The vitamin K in broccoli supports bone health. Adding broccoli to your meal not only boosts flavor but also enhances nutrition. Enjoy your creamy pasta while nourishing your body! {{ingredient_image_2}} To make this dish, start by warming olive oil in a large pot over medium heat. Add the finely chopped onion and stir it for about 3 to 4 minutes. When the onions become soft and clear, add minced garlic. Cook this for another minute until the garlic smells nice. Next, pour in uncooked pasta and the vegetable broth. Mix everything well. Bring it to a gentle boil. After it boils, lower the heat and cover the pot. Let it simmer for about 10 minutes. Stir it now and then until the pasta is almost done. After 10 minutes, toss in the fresh broccoli florets. Stir them in and cook for another 3 to 5 minutes. The broccoli should get tender, and the pasta should be fully cooked. Once it's ready, take the pot off the heat. Stir in heavy cream, grated Parmesan cheese, and lemon zest. Mix until the cheese melts, and the sauce is creamy. Taste and add salt and pepper if needed. To get your pasta just right, check it often. Aim for al dente pasta, which means it should be firm yet cooked through. Remember that pasta will keep cooking even after you take it off the heat. If it's a bit too firm, let it sit for a minute in the pot. When adding broccoli, make sure it cooks until it's tender but still bright green. This keeps it fresh and tasty. Adjust cooking times based on your heat level and pasta type. You’ll need a large pot for cooking. A good wooden spoon is great for stirring. A measuring cup helps with the broth and cream. If you have a zester, use it for the lemon zest. A sharp knife and cutting board will help you chop the onion and garlic. Having a ladle is handy for serving. If you want to make clean-up easy, consider using a non-stick pot. To get a creamy sauce, use heavy cream. It blends well with the pasta. You can also use coconut cream for a dairy-free option. Always add the cream at the end. This helps keep the sauce rich and smooth. Make sure to stir in the cheese until it melts fully. This step is key for a velvety texture. One mistake is adding too much broth. This can make the sauce thin. Stick to the right amount of broth for the best results. Another common error is overcooking the pasta. Cook until it’s just al dente. This way, the pasta absorbs the sauce and stays firm. Don't skip the lemon zest; it brightens the dish. Store leftovers in an airtight container. Keep them in the fridge for up to three days. When reheating, add a splash of broth or cream. This helps restore creaminess. Stir well while heating to avoid sticking. You can also add fresh basil before serving. This adds flavor and a fresh touch. Pro Tips Choose the Right Pasta: Opt for pasta shapes that hold sauce well, like fusilli or penne. They will capture the creamy sauce and broccoli bits beautifully. Don’t Overcook the Broccoli: Add the broccoli florets during the last few minutes of cooking to keep them vibrant and tender-crisp, preserving their nutrients and color. Adjust Creaminess: For a lighter dish, you can use half-and-half instead of heavy cream or adjust the amount of cream based on your preference for richness. Flavor Boost: Enhance the flavor by adding a pinch of red pepper flakes or a splash of white wine when sautéing the onions and garlic for an extra kick. {{image_4}} You can make this creamy pasta vegan. Instead of heavy cream, use coconut cream. This gives a rich taste without any dairy. For cheese, swap Parmesan for nutritional yeast. It adds a cheesy flavor. These simple swaps keep your dish creamy and delicious. If you need a gluten-free meal, choose gluten-free pasta. Many brands offer great options. Cook it just like regular pasta. The rest of the recipe stays the same. You won’t lose any flavor or creaminess. This way, everyone can enjoy a bowl of goodness. Feel free to change ingredients for new flavors. You could add spinach for extra greens. Try sun-dried tomatoes for a tangy kick. Adding mushrooms gives a nice earthy taste. For a zestier dish, mix in some red pepper flakes. Experimenting with flavors makes cooking fun and unique. To store your creamy broccoli pasta, let it cool first. Place it in an airtight container. This helps keep it fresh. You can store it in the fridge for up to three days. Make sure to cover it well. This keeps the flavors from fading. When you're ready to eat again, you can reheat the pasta. Use the microwave or a pot on the stove. If microwaving, heat it in short bursts. Stir in between to ensure even warming. If using the stove, add a splash of vegetable broth. This keeps the pasta creamy. Heat it on low and stir often. If you want to freeze the pasta, be sure it is cool. Use a freezer-safe container or bag. It’s best to eat it within three months for the best taste. When ready to eat, thaw it in the fridge overnight. You can reheat it as mentioned before. This way, your dish stays tasty and creamy! Yes, you can use frozen broccoli. It saves time and is still healthy. Just add it to the pot with the pasta. You may need to cook it a bit longer. Check for tenderness before serving. Frozen broccoli works well, but fresh broccoli tastes better. To spice up the dish, add red pepper flakes. Start with a pinch and taste. You can also add diced jalapeños or a splash of hot sauce. Mix it in when you add the cream. This will give your pasta a nice kick. You can add many veggies to this pasta. Spinach, peas, or bell peppers work great. Just chop them into small pieces. Add them at the same time as the broccoli. They will cook well and add more flavor and color. Enjoy your creative mix! This blog post covered all you need to know about making pasta with broccoli. We explored ingredient options, cooking steps, and helpful tips for a creamy sauce. I shared ways to store leftovers and answered some common questions, too. Remember, with a few swaps, you can make this dish fit your diet. Enjoy experimenting with the flavors and sharing your delicious meals.

One Pot Creamy Broccoli Pasta

A delicious and creamy pasta dish cooked in one pot with fresh broccoli and Parmesan cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 oz pasta (any kind you prefer, like penne or fusilli)
  • 2 cups fresh broccoli florets
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (homemade or store-bought)
  • 1 cup heavy cream (substitute with coconut cream for a dairy-free version)
  • 1 cup grated Parmesan cheese (or use nutritional yeast for a vegan alternative)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest (freshly grated for best flavor)
  • to taste salt and freshly cracked pepper
  • for garnishing fresh basil leaves

Instructions
 

  • In a large pot, warm the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for approximately 3-4 minutes, or until the onions are soft and translucent.
  • Add the minced garlic to the pot and sauté for another minute, allowing the garlic to become fragrant and slightly golden.
  • Pour in the uncooked pasta along with the vegetable broth. Stir everything together to ensure the pasta is well distributed in the liquid. Bring the mixture to a gentle boil.
  • Once boiling, reduce the heat to low and cover the pot with a lid. Let it simmer for around 10 minutes, stirring occasionally, until the pasta is nearly al dente.
  • After 10 minutes, add the broccoli florets to the pot. Stir thoroughly and continue to cook for an additional 3-5 minutes. The broccoli should become tender, and the pasta should be fully cooked.
  • Once cooked, remove the pot from heat. Stir in the heavy cream, grated Parmesan cheese, and lemon zest until the cheese has melted and the sauce turns creamy. Taste and adjust seasoning with salt and freshly cracked pepper as needed.
  • Serve the pasta hot, garnished with fresh basil leaves for a pop of color and flavor.

Notes

Consider serving the pasta in shallow bowls, with a sprinkle of additional grated cheese and a few whole basil leaves on top to enhance the visual appeal.
Keyword broccoli, creamy, one-pot, pasta