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- 8 oz pasta (penne or fusilli are great choices) - 3 cups fresh broccoli florets - 1 tablespoon extra-virgin olive oil - 2 cloves garlic, minced - 1 cup vegetable broth (low-sodium is best) - 1 cup heavy cream or coconut cream - 1/2 cup grated Parmesan cheese or nutritional yeast - 1 teaspoon lemon zest - 1 teaspoon sea salt - 1/2 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - Fresh parsley, chopped for garnish You need a large pot or deep skillet for this dish. A wooden spoon helps mix everything well. A sharp knife makes cutting the garlic and broccoli easier. A measuring cup is key for the broth and cream. You can swap the pasta for gluten-free options if needed. Use almond milk if you want a lighter cream. For a vegan option, try nutritional yeast instead of cheese. If you don’t have fresh broccoli, frozen works too. Just add it in with the pasta. {{ingredient_image_2}} Start by heating 1 tablespoon of extra-virgin olive oil in a large pot. Use medium heat. Once the oil is hot, add 2 cloves of finely minced garlic. Sauté the garlic for 1-2 minutes. Stir it often until it smells good and turns golden. Be careful not to burn the garlic, as it can taste bitter. Next, add 8 ounces of your favorite pasta to the pot. I like penne or fusilli. Toss in 3 cups of fresh broccoli florets. Mix them well with the garlic and oil. Pour in 1 cup of low-sodium vegetable broth, so the pasta and broccoli are under the liquid. Season with 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes if you want heat. Bring this to a boil. When it boils, reduce the heat. Cover the pot and let it simmer for about 10-12 minutes. Stir it occasionally until the pasta is al dente and most of the broth is gone. Now, lower the heat again. Add 1 cup of heavy cream or coconut cream if you prefer dairy-free. Also, add 1/2 cup of freshly grated Parmesan cheese and 1 teaspoon of lemon zest. Stir this mixture until the cheese melts and the sauce becomes creamy. Make sure to taste it. Adjust the salt and pepper if needed. Serve the pasta hot, topped with fresh parsley for extra flavor. Enjoy your delicious, one-pot meal! To get the best pasta, start with the right amount of water. Use enough broth to cover the pasta and broccoli. This helps them cook evenly. Stir often while it cooks. This keeps the pasta from sticking together. Check the pasta a minute or two before the time is up. It should be firm but not hard. This is called al dente. If you overcook it, the pasta can become mushy and lose its bite. Seasoning makes a big difference in taste. Start with sea salt in the broth. This adds depth to the dish. Add freshly cracked black pepper for a mild kick. If you want more heat, sprinkle in red pepper flakes. Don’t forget the lemon zest! It brightens the flavors and adds a fresh twist. Always taste your dish as you go. Adjust the salt and spice to fit your taste. To get a rich and creamy sauce, add the heavy cream slowly. Stir it in gently so it mixes well. Freshly grated Parmesan cheese melts better than pre-grated cheese. It gives a smooth texture. If you want a dairy-free option, use coconut cream. It works great and adds a unique flavor. Make sure to stir continuously until everything is well combined. This will help your sauce stay creamy and delicious. Pro Tips Perfect Pasta Timing: To achieve the best texture, cook the pasta until it's just al dente, as it will continue to cook slightly in the sauce. Broccoli Brightness: To maintain the vibrant green color of the broccoli, consider blanching it in boiling water for a minute before adding it to the pasta. Creamy Consistency: If the sauce gets too thick, you can thin it out with a splash of additional vegetable broth or water. Flavor Boost: For an extra layer of flavor, add a tablespoon of Dijon mustard or a squeeze of fresh lemon juice before serving. {{image_4}} You can easily make this dish vegan. Just swap the heavy cream for coconut cream. It adds a rich, creamy taste without dairy. Plus, it pairs well with the broccoli and garlic. Use the same amount as the heavy cream in the recipe. You can also replace Parmesan with nutritional yeast for a cheesy flavor. This keeps the dish plant-based while still being full of taste. If you want extra protein, chicken or tofu works great. For chicken, use diced pieces and add them after cooking the garlic. Sauté until they’re browned. Then add the pasta and broccoli. If you prefer tofu, use firm tofu. Cube it and sauté it with garlic. Both options make your meal heartier and more filling. If you need gluten-free pasta, don’t worry! There are many good options. Look for gluten-free penne or fusilli. Most brands cook well and taste great. Just check the package for cooking times. Follow the same steps in the recipe, and you will have a delicious dish that everyone can enjoy. After you make this dish, let it cool down first. Then, transfer it to an airtight container. Store it in the fridge for up to three days. The creamy sauce may thicken as it sits. You can add a splash of broth or cream when reheating to loosen it up. If you want to save some for later, freezing is a good option. Make sure the dish is completely cool before freezing. Use a freezer-safe container or bag. This dish can last for up to three months in the freezer. To reheat, thaw it overnight in the fridge. When you're ready to enjoy your pasta again, heat it gently. Use a pot on low heat. Add a little broth or cream to help the sauce return to its creamy state. Stir often to avoid burning. You can also microwave it in short bursts, stirring in between. Enjoy it just like you did the first time! Yes, you can use frozen broccoli. It cooks well in this dish. Just add it when you add the pasta. Frozen broccoli is often pre-cooked, so it will blend nicely. Just keep an eye on the cooking time. You want it tender but not mushy. To lower calories, try these tips: - Use whole grain pasta instead of regular pasta. - Swap heavy cream for low-fat milk or unsweetened almond milk. - Cut back on cheese or use a smaller amount of nutritional yeast. - Add more vegetables like spinach or zucchini for bulk without extra calories. These changes keep the dish tasty while making it lighter. This dish pairs well with many sides, such as: - A fresh green salad with lemon vinaigrette. - Garlic bread for a comforting touch. - Grilled chicken or shrimp for added protein. - Roasted veggies to add more flavor and nutrients. Feel free to mix and match based on your mood and guests! This blog covered everything you need for One Pot Creamy Broccoli Pasta. We looked at key ingredients, cooking steps, and helpful tips. You learned how to switch ingredients and make it vegan or gluten-free. We also discussed how to store and reheat leftovers. In the end, you can make a tasty dish that suits your taste. Enjoy trying it out!

One Pot Creamy Broccoli Pasta

A delicious and easy one-pot pasta dish featuring creamy broccoli and garlic.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 500 kcal

Ingredients
  

  • 8 oz pasta of your choice
  • 3 cups fresh broccoli florets
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 cup vegetable broth
  • 1 cup heavy cream or coconut cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 teaspoon freshly grated lemon zest
  • 1 teaspoon sea salt
  • 0.5 teaspoon freshly cracked black pepper
  • 0.25 teaspoon red pepper flakes
  • to taste fresh parsley, finely chopped, for garnish

Instructions
 

  • In a large pot or deep skillet, heat the extra-virgin olive oil over medium heat. Once hot, add the minced garlic and sauté for 1-2 minutes, stirring frequently, until fragrant and lightly golden, taking care not to burn it.
  • Add the chosen pasta and fresh broccoli florets to the pot, tossing them together with the garlic to ensure they are evenly coated in the oil.
  • Pour in the vegetable broth, making sure the pasta and broccoli are fully submerged. Season with sea salt, freshly cracked black pepper, and red pepper flakes if you prefer a bit of heat. Bring the mixture to a rapid boil, then lower the heat to a gentle simmer.
  • Cover the pot with a lid and allow it to cook for approximately 10-12 minutes, stirring occasionally. Cook until the pasta is al dente and most of the broth has been absorbed, achieving a creamy base for your dish.
  • Lower the heat to a low setting, then add the heavy cream (or coconut cream), freshly grated Parmesan cheese, and lemon zest to the pasta. Stir continuously until the cheese melts completely, and the sauce becomes rich and creamy in texture.
  • Make sure to taste the dish, adjusting the seasoning as needed. You can add more salt or pepper according to your preferences.
  • Serve the creamy pasta hot, garnished generously with finely chopped fresh parsley for a vibrant finish and an additional layer of flavor.

Notes

For a dairy-free option, use coconut cream and nutritional yeast.
Keyword broccoli, creamy, one pot, pasta