One pot pasta with broccoli is a twist on classic pasta con broccoli from The Pasta House, using the simple one pot wonder technique. This easy dinner recipe is ready in minutes and simple to clean up!
Pasta With Broccoli
This recipe for One Pot Wonder Pasta Con Broccoli is a twist on classic pasta con broccoli from The Pasta House. The original recipe had apparently been published in the St. Louis Post Dispatch some time ago. I adapted the original recipe to utilize the simple one pot wonder technique.
How To Make Pasta Con Broccoli in 1 Pot
*Note: The full printable recipe card is at the bottom of this post.
- Add fresh cut broccoli florets and uncooked pasta to a large pot.
- Add garlic, olive oil, tomato sauce, milk, broth, salt, and pepper.
- Stir well.
- Bring the liquid to a boil.
- Reduce it to a simmer and cover the pot.
- Cook for 10-15 minutes.
- Stir in thinly sliced mushrooms and grated parmesan cheese.
- Let the pasta rest for 5 minutes before serving.
It’s that quick and easy! As the pasta cooks, it creates a creamy sauce so you don’t miss the actual cream that was in the original recipe. By letting the pasta rest after cooking, the pasta will absorb the remaining liquids in the pot and the mushrooms will soften.
I’ve made this dish with whole wheat pasta and with regular pasta. Unfortunately, I didn’t think the whole wheat pasta worked well in this dish. It was a little overpowering. But, if you know that you like the taste of whole wheat pasta, then you should go for it.
Check Out These Other Great 1 Pot Pasta Recipes
Watch the step by step recipe video for One Pot Pasta Con Broccoli below.
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One Pot Wonder Pasta Con Broccoli Recipe
Video
Ingredients
- 1 (14 -16 oz.) box campanelle pasta -or whatever pasta you like
- 3 cups broccoli florets
- 2 tbsp. olive oil
- 3/4 tsp. salt
- 1/4 tsp. ground black pepper
- 2 garlic cloves -minced
- 1 (8 oz.) can tomato sauce
- 3 cups 2% milk -or your preferred milk/milk alternative
- 1 cup chicken broth -or vegetable broth
- 1 cup mushrooms -very thinly sliced
- 3/4 cup grated parmesan cheese
Instructions
- Add the pasta, broccoli, olive oil, salt, pepper, garlic, tomato sauce, milk, and broth to a large pot. Cover and bring to a full, rolling boil. Stir and reduce the heat to medium low. Simmer covered for 10-15 minutes, stirring occasionally. Cook until there is ½ to1 inch of liquid left in the bottom of the pot. *NOTE: Keep an eye on the pot in the beginning of the cooking process because milk tends to boil over easily.
- Remove the pasta from the heat and stir in the mushrooms and the parmesan. Let the pasta rest for 3-5 minutes before serving. The remaining liquid will absorb into the pasta and the mushrooms will soften.
Nutrition
Recipe adapted from Pasta House Pasta Con Broccoli.
I pinned and made this year’s ago but forgot about it until I came across it again today. I added a pound of chicken and thought I’d need more liquid but it was great as is. I think the key is use fresh grated Parmesan. Thanks for a great recipe!
I can’t get over how easy this was AND it tasted great! I used cavatappi pasta, almond milk and frozen broccoli. It turned out perfect. I chopped my mushrooms fine to hide them from kids 😉
Soooo easy to make and SUPER delicious! Very happy I stumbled on your page!
Excellent! My boys loved it! I will add it to my monthly rotation. Thanks! (I added more garlic because you can never have too much garlic!)
Can you tell me how much a serving is? 1 cup?
Do I pre cook the pasta before hand?
Do I pre cook the pasta before hand?
I made this tonight, but I used whole milk and whole wheat spaghetti and added 1/2 lb. potato sausage and 3 campari tomatoes. So a disclaimer that I didn’t follow the recipe exactly. The pasta was okay, but a little boring. I’m not sure what would kick up the flavor – pepper and extra parm helped a little. Maybe crushed red pepper, fresh herbs, very flavorful Italian sausage? But my husband was seriously pumped to only have one dinner pan to wash so there’s that haha
I see the caloríe count. How much would you consider to be a serving?
I would love to give this a try. It says 6 servings but doesn’t say how much a serving is, can you help me out?
Can this be made in a electric pressure cooker?
Thanks
Hi recipe looks yum, is the broccoli frozen florets
Frozen would cook too fast
Hi! I just found your blog and am excited to try all your one pot wonders – first will be the enchilada bowl and then this one for sure! If I were to replace the mushrooms with chicken, do you think I need to sautee it first?
Thanks Mia!
Either way will work. I have one pot wonders where the raw chicken is added with the broth, veggies, pasta, etc. and it gets simmered. And, I have recipes where the chicken is sautéed first then simmered with the broth. Personally, I think the chicken tastes a little better if it is sautéed until lightly browned first. It will add a few minutes to the total cooking time. But, it will still be a quick and easy recipe.
Just made this for dinner. Everyone loved it! Thanks for a great recipe.
Thanks Lisa! I’m so glad you all enjoyed it!