Go Back
A pot of creamy fusilli pasta with bright green broccoli florets and parmesan cheese

Creamy Broccoli Pasta (One Pot)

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450 kcal

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.