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Creamy One Pot Broccoli Pasta

 March 16, 2023

If you’re looking for a quick and easy weeknight dinner that the whole family will love, look no further because I’ve got you! This Creamy One Pot Broccoli Pasta is delicious, incredibly simple to make, and requires just a handful of ingredients. Oh, and did I mention, it comes together with only one pot? It’s the perfect crowd-pleasing recipe that is sure to delight, every time!

A bowl of the creamy one pot broccoli pasta, sitting on a table, alongside a bowl of Parmigiano Reggiano and a larger pot of pasta

Friends, can you believe that we are already halfway through March? I truly don’t know where this year is going. With time moving faster and faster, and the days becoming more and more busy, finding ways to maximize my time is an absolute MUST this year. One big lesson I’ve been learning this year is that time is the one thing you can never get back, and that making each minute count (as much as possible) is the key to making the most out of life.

So with that, on those days that seem to be insanely busy, one way that I am taking back my time is by making simple and easy dinners that allow me to provide my family a healthy and delicious meal, while still being present with them. It’s always hard when my boys want to spend time with me, but I have to be in the kitchen making a complicated dinner that requires all of my effort. With this recipe, it only takes me a few minutes of prep work, and then I can spend the rest of the evening being present with my boys. It truly is the ultimate time saver!

And if you’re a fan of simple and easy meals that come together with minimal effort, then I’ve got you! From my One Pot Vegetarian Spaghetti, to my Healthy Hamburger Helper and even my Grown-Up Alphabet Pasta, these recipes are incredibly easy and come together in a matter of minutes!

What You Need to Make This Ultra-Creamy Broccoli Pasta

  • Olive Oil: You can use olive oil or another rich, high heat oil, like avocado oil.
  • Onion & Garlic: Sautéed onion and garlic truly add the best flavor to any pasta recipe. In my eyes, they are two absolutely necessary ingredients!
  • Pasta: Any type of pasta works here! I personally love using traditional shell pasta, but you can use any type of pasta that you love, including gluten-free!
  • Whole-Milk Plain Yogurt: This is the secret to making this pasta extra creamy! You can also use dairy-free yogurt, if you prefer.
  • Broth: Pick your favorite broth and use it in this recipe! I personally like using chicken bone broth for the added gut health benefits.
  • Broccoli: Broccoli is truly a super food. It is loaded with Vitamin C and fiber and is wonderful for gut health.
  • Crushed Red Pepper Flakes: Crushed Red Pepper Flakes add the perfect amount of spice to this pasta recipe!
  • Sea Salt & Black Pepper: Of course, a pinch of sea salt and black pepper adds the perfect flavor to any pasta recipe!
  • Parmigiano Reggiano: Fresh Parmigiano Reggiano is the perfect way to add flavor to any pasta recipe, and is SO MUCH better than traditional parmesan cheese. You can find fresh Parmigiano, imported from Italy, at Trader Joe’s!
A pot, with all of the pasta ingredients inside of it, and broth actively being poured into it
Next, add your dry pasta to the pan, along with your yogurt, broccoli, broth, red pepper flakes, and a little more olive oil.

How to Make This One-Pot Weeknight Dinner

To make this creamy and delicious pasta, start by adding your olive oil to a pan and heat it on the stove over medium-high heat. Dice your onion and garlic, then once the oil is hot, add them to the pan and sauté them for 3-4 minutes, until they’re nice and fragrant. Add a pinch of sea salt and black pepper to the pan.

Next, add your dry pasta to the pan, along with your yogurt, broccoli, broth, red pepper flakes, and a little more olive oil. Stir your pasta ingredients together very well, to prevent the pasta from sticking to the bottom of the pot and to prevent the yogurt from curdling. Cover your pot and turn heat to a medium low.

Allow the pasta to cook until the liquid is absorbed and the noodles are al dente — this took 11 minutes with the pasta I used, but will vary from pasta to pasta. Once the pasta is fully cooked, remove the cover and add 3/4 cup of the shredded Parmigiano Reggiano, continuing to stir the pasta until the cheese is fully incorporated.

Finally, plate your pasta, topped with the remaining cheese, serve, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on InstagramTikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Tanya Pilgrim
A bowl of the creamy one pot broccoli pasta, sitting on a table, alongside a bowl of Parmigiano Reggiano and a larger pot of pasta
Nut Free/Refined Sugar Free

Creamy One Pot Broccoli Pasta

No ratings yet
Nicole Modic
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
SERVES 4 Servings
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If you're looking for a quick and easy weeknight dinner that the whole family will love, look no further because I've got you! This Creamy One Pot Broccoli Pasta is delicious, incredibly simple to make, and requires just a handful of ingredients. Oh, and did I mention, it comes together with only one pot? It's the perfect crowd-pleasing recipe that is sure to delight, every time!

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Small Onion diced
  • 3 Cloves Garlic mashed
  • 1 16 Ounce Package Pasta of Choice
  • 3/4 Cup Whole-Milk Plain Yogurt or substitute for dairy-free
  • 1 Pound Broccoli cut into bite-sized florets
  • 1 Teaspoon Crushed Red Pepper Flakes
  • 3 3/4 Cups Broth of Choice I love using chicken bone broth
  • 1 Teaspoon Sea Salt
  • 1 Teaspoon Black Pepper
  • 1 Cup Parmigiano Reggiano freshly grated

Instructions

  • To make this creamy and delicious pasta, start by adding your olive oil to a pan and heat it on the stove over medium-high heat.
  • Dice your onion and garlic, then once the oil is hot, add them to the pan and sauté them for 3-4 minutes, until they're nice and fragrant. Add a pinch of sea salt and black pepper to the pan.
  • Next, add your dry pasta to the pan, along with your yogurt, broccoli, broth, red pepper flakes, and a little more olive oil.
  • Stir your pasta ingredients together very well, to prevent the pasta from sticking to the bottom of the pot and to prevent the yogurt from curdling.
  • Cover your pot and turn heat to a medium low. Allow the pasta to cook until the liquid is absorbed and the noodles are al dente — this took 11 minutes with the pasta I used, but will vary from pasta to pasta.
  • Once the pasta is fully cooked, remove the cover and add 3/4 cup of the shredded Parmigiano Reggiano, continuing to stir the pasta until the cheese is fully incorporated.
  • Finally, plate your pasta, topped with the remaining cheese, serve, and enjoy! Store any leftovers in an airtight container, in the fridge, for up to one week.

Did you make this recipe?

I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!

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