One-Pot Creamy Broccoli Pasta

$- 8 oz (225g) pasta (penne or fusilli) - 2 cups fresh broccoli florets - 1 tablespoon extra virgin olive oil - 3 cloves garlic, finely minced - 1 cup vegetable broth - 1 cup heavy cream (or coconut cream for dairy-free) - 1 cup freshly grated Parmesan cheese (or nutritional yeast for vegan) - 1 teaspoon freshly grated lemon zest - Sea salt and freshly cracked black pepper, to taste - Crushed red pepper flakes (optional, for added heat) - A handful of fresh basil leaves, for garnish I love using fresh ingredients in my cooking. Fresh broccoli adds a bright color and crunch to the dish. You can pick up a nice bunch from your local market. The extra virgin olive oil gives a rich flavor. I always choose a high-quality oil for the best taste. Garlic is a must. It adds a warm, savory note. Use fresh cloves for more flavor. The vegetable broth adds depth and makes the pasta cook perfectly. Heavy cream makes the sauce creamy and rich. If you want a lighter option, coconut cream works great too. Parmesan cheese is my go-to for a savory kick. For a vegan option, I recommend nutritional yeast. It offers a cheesy flavor without dairy. Lemon zest brightens up the dish. It gives a nice citrus touch. Don’t forget the seasoning! Sea salt and black pepper enhance all the flavors. If you like a bit of heat, add crushed red pepper flakes. Finally, fresh basil leaves make a lovely garnish. They bring freshness and color to your plate. Enjoy your cooking! {{ingredient_image_2}} Start by heating 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Once the oil shimmers, add 3 cloves of finely minced garlic. Fry the garlic gently for 1-2 minutes. Stir it often to keep it from burning. This step brings out the garlic's flavor. Next, add 8 ounces of pasta to the pot. You can use penne or fusilli. Pour in 1 cup of vegetable broth at the same time. Bring this mixture to a gentle simmer. Stir occasionally to keep the pasta from sticking together. After 5 minutes, add 2 cups of fresh broccoli florets to the pot. This will cook for another 5-7 minutes. Keep an eye on the pasta and broccoli. You want the pasta al dente and the broccoli tender but bright green. Once the pasta and broccoli are cooked, lower the heat. Stir in 1 cup of heavy cream and 1 cup of freshly grated Parmesan cheese. Mix well until a rich, creamy sauce forms. This sauce will coat the pasta evenly, giving it a delightful taste. Now, add 1 teaspoon of freshly grated lemon zest for a fresh kick. Season the dish with sea salt, freshly cracked black pepper, and optional crushed red pepper flakes. Mix everything thoroughly so the flavors spread evenly. Remove the pot from the heat and let it rest for a couple of minutes. This helps the sauce thicken slightly. Serve the pasta warm. Garnish with fresh basil leaves and extra Parmesan cheese if you like. Enjoy this easy and tasty meal! For this dish, I recommend using penne or fusilli. These shapes hold the sauce well. They also cook evenly and have a great texture. If you want to try other types, consider rotini or farfalle. Each shape brings its own charm to the plate. To get a creamy sauce, pay attention to the heat level. Once you add the cream and cheese, keep stirring. If the sauce is too thick, add a bit more vegetable broth. If it's too thin, let it simmer longer. This will help the sauce thicken nicely. You can make this dish in a pressure cooker. Just add all the ingredients and cook for 5-7 minutes. If you prefer baking, transfer the mixture to a baking dish. Top with cheese and bake until bubbly. Both methods save time and give tasty results. Serve this pasta hot, garnished with fresh basil. A sprinkle of extra cheese adds flavor. Pair it with a simple green salad or garlic bread. This makes a complete meal that everyone will enjoy. You can also add grilled chicken or shrimp for extra protein. Pro Tips Perfect Pasta Cooking: Always cook pasta until al dente as it will continue to cook slightly once combined with the sauce. Broccoli Brightness: To keep broccoli vibrant and bright green, avoid overcooking it; add it to the pot just a few minutes before pasta is done. Cheese Choice: For a silky sauce, ensure the Parmesan cheese is finely grated so it melts smoothly into the cream. Flavor Boost: Enhance the flavor by adding a splash of white wine to the broth or a squeeze of fresh lemon juice just before serving. {{image_4}} You can make this dish vegan easily. Simply swap the heavy cream for coconut cream. Use nutritional yeast instead of Parmesan cheese. This change gives a cheesy flavor without dairy. Your creamy sauce will still taste amazing and rich! Want some heat? Add crushed red pepper flakes when you mix in the cream and cheese. You can also toss in some sliced jalapeños for extra spice. This will kick up the flavor and make your taste buds dance! Need to avoid gluten? Use gluten-free pasta. You can also replace vegetable broth with low-sodium chicken broth for more flavor. If you're avoiding dairy, stick to coconut cream and nutritional yeast. These swaps keep the dish tasty and enjoyable for everyone. To keep your One-Pot Creamy Broccoli Pasta fresh, store it in an airtight container. Make sure the pasta cools down before sealing it. This helps prevent extra moisture, which can lead to sogginess. You can keep the leftovers in the fridge for up to three days. If you want to enjoy it later, consider freezing. When you're ready to eat your leftovers, reheat them gently. You can use a microwave or a stovetop. If using a microwave, cover the container to keep moisture in. Heat it in short bursts, stirring in between. If using a stovetop, add a splash of vegetable broth or cream to help revive the creamy sauce. Stir often and heat until warm. To freeze your pasta, place it in a freezer-safe container. Make sure to leave some space at the top for expansion. It’s best to freeze it without the cheese added. The dish can last in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. Then, reheat it as mentioned above for the best results. Yes, you can use frozen broccoli. Frozen broccoli works well in this dish. It cooks quickly and still tastes great. Just add it to the pot along with the pasta. To make this dish gluten-free, choose gluten-free pasta. There are many options available, such as rice or quinoa pasta. Just cook it like regular pasta, and enjoy! You can add many herbs for extra flavor. Try thyme, oregano, or parsley. Fresh herbs can enhance the taste and make your dish even better. This dish lasts about 3-4 days in the fridge. Store it in an airtight container. Reheat it in a pot on low heat, adding a splash of broth or cream to keep it creamy. Yes, you can use different cheeses. Mozzarella or cheddar work well. For a vegan option, use nutritional yeast. It gives a cheesy flavor without dairy. This recipe combines simple ingredients and easy steps for a tasty dish. You learned how to make creamy pasta with broccoli, garlic, and cheese. We also covered tips for perfecting the sauce and variations for dietary needs. Feel free to customize this dish to match your taste. Remember, cooking is about having fun! Enjoy what you make and share it with others. Happy cooking!$

One-Pot Creamy Broccoli Pasta

A delicious and easy one-pot pasta dish featuring creamy sauce and fresh broccoli.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Italian

Servings 4

Ingredients

8 oz pasta (penne or fusilli)
2 cups fresh broccoli florets
1 tablespoon extra virgin olive oil
3 cloves garlic, finely minced
1 cup vegetable broth
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 teaspoon freshly grated lemon zest
to taste sea salt
to taste freshly cracked black pepper
optional crushed red pepper flakes
a handful fresh basil leaves, for garnish

Instructions

Begin by heating the olive oil in a large pot over medium heat. Once the oil is shimmering, add the minced garlic, frying it gently for about 1-2 minutes. Stir continuously to ensure it releases its aroma without burning.
Introduce the pasta to the pot, pouring in the vegetable broth simultaneously. Bring the mixture to a gentle simmer, stirring occasionally to prevent the pasta from sticking together.
After 5 minutes of boiling, add the fresh broccoli florets to the pot. Continue cooking until the pasta is al dente and the broccoli is tender yet vibrant, about another 5-7 minutes.
Once the pasta and broccoli are cooked, lower the heat to a gentle simmer. Slowly stir in the heavy cream and grated Parmesan cheese, mixing well until a rich and creamy sauce forms, coating the pasta evenly.
Add the lemon zest for a fresh kick, then season the dish with sea salt, freshly cracked black pepper, and crushed red pepper flakes if you enjoy some spice. Mix thoroughly to ensure even distribution of flavors.
Remove the pot from heat and allow it to rest for a couple of minutes; this will help the sauce thicken slightly.
Serve the pasta warm, elegantly garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese, if desired, for a beautiful finishing touch.

Notes

Substitute heavy cream with coconut cream for a dairy-free version.

Keyword broccoli, creamy, one-pot, pasta