This Cheesy One Pot Broccoli Pasta is made for cozy dinners!
This entire pasta is made in one pot which makes cooking dinner super simple.
In my view there is nothing better than a one pot pasta recipe!
Simple and hearty, this one pot meal is ridiculously comforting.
By cooking the pasta and all of the other ingredients in the vegetable stock and water, the pasta becomes super creamy and full of flavour.
The great thing about cooking in one pot is it requires very little cleanup and of course it’s delicious!
What ingredients are in this one pot broccoli pasta
Onion & garlic: They impart a depth of flavour to start off this dish.
Aromatics: Dried oregano, chili flakes and lemon zest bring a lovely brightness to the recipe!
Vegetables: Broccoli brings a freshness to the dish and so do the green peas if you choose to include them.
Vegetable Broth & water: The liquid needed to cook the pasta in this one pot recipe.
Cheese: A mix of three cheeses including parmesan, fontina (or mozzarella) and ricotta gives this one pot pasta serious creaminess.
Cheesy One Pot Broccoli Pasta
- large dutch oven or large pot with a lid
- 1/4 cup unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tsp dried oregano
- 1/4 tsp chili or red pepper flakes
- Zest from one lemon
- 3 cups chopped broccoli florets about 1 head of broccoli
- 1 tsp kosher salt
- Ground pepper
- 500 g fusilli or rotini pasta
- 4 cups vegetable broth
- 3 1/2 cups water
- 1 cup shredded fontina cheese (about 120g) mozzarella or gruyere are good substitutes
- 1/2 cup shredded parmesan cheese
- 1 cup ricotta cheese
- Fresh basil leaves for garnish
- 1 cup frozen green peas, defrosted OPTIONAL
- In a large dutch oven or pot, heat butter over medium-high heat. When the butter starts bubbling, add the diced onion, minced garlic, dried oregano and chili flakes; stir and cook for about 3-4 minutes until the onion starts to soften.
- Stir in lemon zest and cook for one more minute.
- Then stir in broccoli florets, kosher salt and a couple turns of ground pepper. Cook for 2 minutes.
- Next stir in pasta, then add 4 cups of vegetable broth and 3 1/2 cups of water. Bring to a boil, then turn to medium heat and simmer with the pot covered with the lid on most of the way. Stir occasionally and cook for about 12-15 minutes or until most of the liquid is gone and the pasta is cooked al dente. **Important: If you find the pasta is not quite cooked yet, add another cup of water and continue cooking until done to your liking. OR if the pasta is done and there is some liquid left, keep simmering with the lid off for a few more minutes until most of the liquid is gone.**
- Once the pasta is cooked to your liking, stir in the shredded fontina cheese, shredded parmesan cheese and ricotta cheese and continue cooking for 2-3 more minutes until creamy. Remove from the heat. If using the defrosted green peas, stir them in and let sit in the pot with the lid on until the peas are warmed through.
- Serve pasta immediately topped with fresh basil.
I seriously cannot get enough of this one pot pasta. It serves two purposes: a cheesy, comforting meal AND a dose of green vegetables.
Tips for making this one pot broccoli pasta recipe
Will I end up with a liquidy pasta?
As long as you follow the instructions, you should end up with a bit of liquid at the end. This helps create the ‘sauce’ along with all of the cheeses.
Can I use a different shape of pasta?
Stick to a smaller pasta shape like fusilli or rotini OR a pasta that lists about a 9-12 minute cooking time.
What’s the best pot to use?
Make sure to use a dutch oven or deep pot so all of the ingredients have space to cook.
More one pot and pasta recipes to love from the blog:
Until the next cooking adventure,
DISCLAIMER: THIS RECIPE WAS ORIGINALLY CREATED FOR THE ITALIAN CENTRE SHOP AND THEY HAVE GRACIOUSLY LET ME REPUBLISH TO THE BLOG.