One Pot Pasta Con Broccoli

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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!

One Pot Wonder Pasta Con Broccoli in a white bowl on a wood table next to a fork and napkin

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.

Fresh broccoli and uncooked pasta in a pot for 1 pot pasta

  • Add garlic, olive oil, tomato sauce, milk, broth, salt, and pepper.
  • Stir well.

Uncooked ingredients in a pot for 1 pot pasta con broccoli

  • 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.

Pot of 1 pot pasta con broccoli recipeIt’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.

Find more of my recipes on TikTok

One pot pasta with broccoli and mushrooms in a red pot

One Pot Wonder Pasta Con Broccoli Recipe

4.91 from 10 votes
One pot pasta with broccoli is a twist on the classic pasta con broccoli recipe from The Pasta House. This easy dinner recipe is ready in minutes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Servings 6 servings
Calories 424 kcal


  • 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


  • 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.


Serving: 1/6th of the recipe | Calories: 424kcal | Carbohydrates: 64.4g | Protein: 19.4g | Fat: 11.6g | Saturated Fat: 4g | Fiber: 3.5g
Course Dinner, Entree, Main Course
Keyword One Pot Pasta Recipe, One Pot Recipe, Pasta Con Broccoli
Cuisine American, Italian
Author Amanda Finks

Recipe adapted from Pasta House Pasta Con Broccoli.

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  1. 5 stars
    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 😉

  2. 4 stars
    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!)

  3. 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

  4. 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?

    1. 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.

  5. I’d love to make this, but I always shy away from using uncooked pasta when preparing a dish such as this. I like to cook my pasta beforehand, drain & rinse it, and then add it (in order to eliminate the excess starch). So, by how much should I decrease the milk and the chicken broth when I use already cooked pasta?
    This recipe (as it’s written) would be a ‘side dish’ for my family, but I’d add ground turkey or lean ground beef into it, in order to make this a ‘One Dish Meal’. I’d also add a tiny sprinkle of garlic powder.

    1. Danna,
      My guess would be that it was cooked a little too long. There should still be some liquid in the bottom of the pot after cooking.
      If you have this problem in the future with any other one pot wonders, try stirring in a little extra liquid at the end (milk, stock, wine, or whatever). This will bring it back to a more creamy consistency.
      Hope this helps.

  6. Hi, just wondering whether I can halve all the ingredients in terms of quantity. I live on my own, so a dish that produces 3 serves would be ideal for me…Thanks!

  7. HI,

    I want to cook this, but since I stay alone, the serving size is too large. Can these one-pot recipes be scaled down, i.e., can I halve the quantities of all the ingredients? Thanks!

    1. Anon,
      Absolutely. It will be easier to cut the recipe in half if you have a wide pot or skillet to cook the dish in. When you scale back the recipe, you are cutting the amount of liquid used. These dishes cook best when all of the ingredients are submerged in (or at least touching) the liquid. This is where the wider pot comes in handy.
      Also, watch the cooking time. It will cook up a little quicker when using fewer ingredients.
      Hope you like it.

  8. I’d like to try this, but adjust the milk/broth ratio due to dairy sensitivity in our family. Do you think it would be OK with 1 cup of milk and 3 cups of broth?

    1. Ashley,
      Yes. Using 1 cup of milk and 3 cups of broth would work. The end product may be slightly less ‘creamy’ tasting. But, I do think that it will still be yummy.
      I have had other readers say that they used almond milk as a substitute for the dairy milk in this recipe, which is another great option.
      Hope you like it!

  9. I made the Lo Mein Chicken one pot wonder last night and loved it. I want to try out this recipe as well but both of my children will NOT eat anything with tomatoes in it. Any suggestions for a substitute? Maybe a Pesto?


  10. I made the Lo Mein Chicken one pot wonder last night and loved it. I want to try out this recipe as well but both of my children will NOT eat anything with tomatoes in it. Any suggestions for a substitute?


    1. Maddie,
      I’m so glad you liked the lo mein!
      If you would like to lose the tomato sauce in the recipe, it shouldn’t be a problem at all.
      I would cut out the tomato sauce and either:
      1. Double the chicken broth to 2 cups.
      2. Try your awesome pesto idea! I would add 1/2 cup prepared pesto and increase the chicken broth to 1 1/2 cups.
      Hope this helps!

  11. definitly trying this out tonight!!!

    Was wondering what kind of pasta is in the pic – is it fresh pasta or dried?
    and where did you buy it? Hoping this brand is available in Canada!!!

    1. Nadia,
      Great question because fresh vs. dried pasta will make a huge difference in the cooking time in this dish. I always use dried pasta for one pot wonder dishes.
      Honestly, I’m not loyal to one brand. I usually just get what’s on sale. So, there is no telling what brand I used in the pictures. It’s probably just a generic store brand. Any brand of dried pasta should work just fine. Hope you like it!

  12. 5 stars
    This was really great! Perfect for lunches. I made a pot and immediately put it in six containers.

    I sauteed the mushrooms before putting them in the pot to make sure they got softened and to bring out the flavor (I used baby bellas), and also added chicken for a full meal.

    Will definitely add this to the rotation. Thanks!

  13. 5 stars
    I made this tonight and it was a hit! Thank you for the recipe! I was a little lazy and bought the pre sliced mushrooms, but rather then throw them in at the end I just cooked them the whole time with everything and it turned out fine.

    1. Maralee,
      I’m so glad you liked it! I was worried that adding the mushrooms too early would make them tough. I’m glad to hear that it worked out for you.

    1. Aimee,
      Yes. You do need tomato sauce for this recipe.
      You’re right, though. The red sauce is not very noticeable in the pictures. The middle picture of the uncooked pasta and broccoli in the liquids does actually have tomato sauce in it. It’s just mixed in with the milk and chicken broth so it’s hard to see.
      Hope you like it!

  14. Quick question, being from the UK we don’t use cups, we use weight grams or ounces.
    How much is 3 cups of broccoli in weight, approximately.
    And by tomato sauce do you mean something like Ragu or Bravo

    many thanks

    1. Jeff,
      I believe that would be around 225-250 grams of broccoli florets. It’s basically the florets cut off of 2 medium sized crowns of broccoli.
      American canned tomato sauce is just watered down tomato paste with a little bit of seasoning. Using something like Ragu would give a very similar result, except it will add more flavor. Sounds good to me!
      Hope this helps.

  15. 5 stars
    I made this with whole wheat pasta and cashew milk. Since my family refuses to eat anything remotley healthy it was super easy to sneak it in this dish, they devoured the whole thing, there was no going back for seconds, because it was gone. Thanks.

    1. Janice,
      I love the idea of using cashew milk in this dish. I’m glad your family enjoyed it. Thanks!

  16. My solution for the undercooked mushroom problem – add the olive oil, salt, pepper, garlic, and mushrooms to the pot first, and cook for a few minutes, stirring constantly: essentially stir-frying the mushrooms until they start to soften. Then add the broth, then the remaining ingredients. If using chicken I would fry it along with the mushrooms, in order to brown it a little first before it gets boiled (browning = much more flavorful).

    1. Yes. Just cut the chicken up into chunks and add it in the beginning of the cooking process so that it has enough time to cook. That would be great!

  17. Karen,
    I had another reader post on my one pot wonder chicken lo mein that she tried Tinkyada Gluten Free Spaghetti and it worked out well for her. She also said that she had to stir it often to keep the pasta from sticking. I’m not sure about rice noodles and almond milk substitutions. I think that it would work the same way as the original recipe. If you try it, let me know how it turns out. Thanks!

    1. I finally got it all together last night. I used TJ’s brown rice pene and unsweetened almond milk. It was a hit with 3 of 4, and I think the 4th was just being a 4 year old asserting his independence. Brown rice pasta does tend to stick more often that regular anyway.

      1. Karen,
        I’m so glad it worked out. It’s good to know that brown rice pasta and almond milk are good substitutions in this recipe. Thanks for the update!

  18. I wondered if anyone has tried this with brown rice pasta and almond milk. Dinners here are gluten and dairy free.

  19. 5 stars
    Thanks for the recipe. Made it last night and the family enjoyed it. It was nice and easy!
    I’m planning on trying the One Pot Chicken Lo Mein tonight!
    I assumed that I was supposed to add the broth and milk in with the other ingredients? I couldn’t find them in the instructions.
    (for any Australian cooks, I just used a plain Pasta sauce for the Tomato Sauce, and chicken stock for the broth)

    1. Kate,
      I’m so glad your family liked this recipe!
      You are absolutely right. You should have added the broth and milk in with the other ingredients. I see that I wrote that in the blog post, but not in the actual recipe card. Thanks so much for alerting me to this. I will correct the recipe card ASAP.

About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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