One Pot Creamy Broccoli Pasta
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 people
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Calories
404 kcal
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Course
Main Course
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Cuisine
American
One Pot Creamy Broccoli Pasta
Description
One Pot Creamy Broccoli Pasta integrates fresh broccoli and egg noodles into a sauce created by cooking a roux with butter and flour, then incorporating minced garlic, onion, and a blend of herbs and spices including oregano, parsley, and garlic powder. The sauce is built up with a combination of vegetable or chicken stock and milk, simmered until thickened. The broccoli and noodles are added and covered to cook in the sauce, absorbing the liquid and flavors. Finally, sharp white cheddar cheese is stirred in to melt, yielding a smooth and creamy texture throughout the dish.
The recipe's use of dried herbs alongside fresh aromatics gives it a balanced flavor profile and a slight herbal warmth. The cooking method delivers a tender but not mushy texture to both the broccoli and noodles, with a luscious cheese sauce coating every component. This one-pot approach keeps preparation simple and limits dishes to clean up.
This creamy broccoli pasta can be served as a satisfying vegetarian main or a hearty side dish. It is versatile enough to pair with meats or to stand alone as a comforting family meal. The recipe scales well and allows for ingredient substitutions, such as different cheeses or frozen broccoli.
Notes suggest using various types of pasta, including fresh or different dried pasta shapes, and mention that frozen broccoli works well too. Leftovers can be stored refrigerated for several days or frozen for longer, and reheated by stovetop or microwave, with the stovetop providing a chance to refresh texture by browning slightly.
Ingredients
- 4 heads broccoli about 5 cups, chopped at head, most of the stalk removed
- 10 oz egg noodles
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cloves garlic minced
- 1/2 large white onion minced
- 1/2 teaspoon salt
- 1/8 - 1/4 teaspoon black pepper fresh ground
- 1/2 teaspoon oregano dried
- 1/2 teaspoon parsley dried
- 1/4 teaspoon garlic powder
- 4 1/2 cups stock vegetable or chicken
- 1 cup milk
- 1 1/2 cups cheddar cheese shredded, sharp, white
Instructions
- In a large pot or Dutch oven, melt butter over medium and add flour, whisking to create a roux.
- Add garlic, onion, salt, pepper, oregano, parsley, and garlic powder and cook for another 60-90 seconds.
- Turn heat up to medium high and slowly add stock, whisking to combine and prevent lumps. Add milk (or combination of milk and cream) and cook until it reaches a simmer. Cook, letting it thicken, about 3-5 minutes.
- Turn down heat to medium and add broccoli and pasta and cover and let cook for 10 minutes.
- Remove lid, reduce heat to medium low, mix well, and then add shredded cheese, stirring to melt it all. Season with additional salt and pepper if desired.
- Serve and enjoy!
Notes
- Frozen broccoli can be used by breaking up a 32 oz bag and adding it directly to the pot.
- Different cheeses like parmesan or mozzarella may be substituted for cheddar based on preference.
- Milk options include 1%, 2%, whole, or a mix, and 1/4 cup cream may be added for richness.
- Leftovers store well in the fridge up to 3 days and freeze up to 3 months; reheat in a pan for best texture.
- Fresh pasta cooks faster and should be timed accordingly if used instead of dried noodles.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 20g | 40% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 965mg | 40% |
| Potassium | 1135mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 2593IU | 52% |
| Vitamin C | 272mg | 302% |
| Calcium | 351mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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