It is 6pm. You are tired. Dinner needs to happen fast.
This creamy broccoli pasta is your new secret weapon for busy fall evenings. It is warm, comforting, and ready in just twenty-five minutes.
Why This Recipe Is a Winner
This dish is a weeknight hero for your family. You only need one single pot for everything. This means you spend less time cleaning and more time relaxing.
The pasta starch creates a naturally thick and velvety sauce. It is a budget-friendly meal that feels like a big hug. Even your picky eaters will love these tender broccoli florets.
Simple Method
Making this meal is incredibly simple and stress-free. You just sauté, boil, and stir. There is no need to drain the pasta water at all.
Everything cooks together to create a cohesive, silky sauce effortlessly. Even if you are a beginner, you can master this dish tonight. It is truly a foolproof way to feed your favorite people.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 340g dried fusilli pasta
- 1 large head broccoli, cut into small florets
- 3 cloves garlic, minced
- 1 medium yellow onion, finely diced
- 750ml vegetable broth
- 120ml heavy cream
- 50g grated Parmesan cheese
- 15ml olive oil
- 0.5 tsp red pepper flakes
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 1 tsp lemon zest
Step-by-Step
- Heat olive oil in a large pot over medium heat and sauté onion for 4 minutes until translucent.
- Add garlic and red pepper flakes, stirring for 60 seconds until fragrant.
- Pour in the vegetable broth and add the dried pasta; bring the mixture to a boil.
- Reduce heat to a simmer, cover, and cook for 8 minutes, stirring occasionally to prevent sticking.
- Place broccoli florets on top of the pasta, replace lid, and steam-cook for an additional 4 minutes until broccoli is bright green and pasta is al dente.
- Remove from heat and stir in the heavy cream and Parmesan cheese until the liquid emulsifies into a thick sauce.
- Fold in salt, black pepper, and lemon zest, then serve immediately.
Best Ways to Enjoy It
Serve this creamy broccoli pasta in big, warm bowls. It pairs beautifully with a simple side of crusty garlic bread. You can also add a fresh green salad on the side.
Gather your family around the table for a cozy night in. The bright lemon zest makes the whole dish feel fresh and light. It is the perfect way to end a long day.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This recipe is great for easy lunches the next day.
To reheat, add a splash of milk or water. This helps loosen the sauce back to its creamy state. Microwave gently or warm it on the stove over low heat.
Recipe Tips
- Don’t skip the lemon zest because it brightens the heavy cream.
- Stir the pasta occasionally to prevent it from sticking to the bottom.
- Cut your broccoli into small, even pieces so they steam quickly.
- Use a high-quality Parmesan cheese for the best melted texture.
- Double the recipe if you are hosting a casual fall gathering.
- Add a pinch more red pepper if you like a little heat.
- Use a large enough pot to give the pasta room to move.
Easy Flavor Ideas
- Swap heavy cream for full-fat coconut milk for a dairy-free twist.
- Add cooked shredded chicken for an extra boost of protein.
- Use gluten-free fusilli to make this meal gluten-friendly for guests.
- Swap the broccoli for frozen peas if you are in a hurry.
Common Questions
Can I use frozen broccoli?
Yes, you can use frozen broccoli florets. Add them during the last three minutes of cooking. They will thaw and warm through perfectly in the steam.
Why is my sauce too thin?
The sauce will thicken as it sits for a minute or two. Make sure you stir the cheese in well. The cheese helps the broth and cream come together beautifully.
I hope this cozy recipe makes your busy weeknights much easier. There is nothing better than a warm bowl of pasta and a clean kitchen. Happy cooking!
— Lidia
Creamy Broccoli Pasta (One Pot)
Ingredients
- 340 g dried fusilli pasta
- 1 large head broccoli, cut into small florets
- 3 cloves garlic , minced
- 1 medium yellow onion, finely diced
- 750 ml vegetable broth
- 120 ml heavy cream
- 50 g grated Parmesan cheese
- 15 ml olive oil
- 0.5 tsp red pepper flakes
- 1 tsp kosher salt
- 0.5 tsp cracked black pepper
- 1 tsp lemon zest
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion for 4 minutes until translucent.
- Add garlic and red pepper flakes, stirring for 60 seconds until fragrant.
- Pour in the vegetable broth and add the dried pasta; bring the mixture to a boil.
- Reduce heat to a simmer, cover, and cook for 8 minutes, stirring occasionally to prevent sticking.
- Place broccoli florets on top of the pasta, replace lid, and steam-cook for an additional 4 minutes until broccoli is bright green and pasta is al dente.
- Remove from heat and stir in the heavy cream and Parmesan cheese until the liquid emulsifies into a thick sauce.
- Fold in salt, black pepper, and lemon zest, then serve immediately.
