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This easy one-pot creamy broccoli pasta is the perfect solution for busy weeknights when you want something comforting and fast. Made with just a handful of basic ingredients, it all comes together in just 15 minutes!
Inspired by boxed mac and cheese, this homemade version has wholesome ingredients and added broccoli for a veggie boost. Yet it is still an easy recipe with minimal dishes and effort.
Pair this broccoli pasta with a simple Bibb lettuce salad or turn it into a side dish for air fryer flank steaks. Want even more greens? Don’t miss this spinach pasta.
Table of Contents
The Easiest One Pot Pasta
If I ever don’t feel well or it’s a migraine day, I always crave a comfort food like mac and cheese. Wanting something less processed than boxed, I came up with this creamy pasta with broccoli that’s easy enough on bad days.
The key is using good quality American cheese which produces this rich and velvety sauce without the need for a roux. The pasta starches also helps to thicken the sauce. You’ll love this recipe because it’s.
- Super simple – Basic ingredients and easy to make.
- Extra creamy – The sauce is creamy and velvety without heavy cream!
- Fast – Ready in under 20 minutes, it’s great for a quick meal.
- Added veggies – Made with wholesome ingredients, this recipe adds in broccoli to get in greens with this creamy pasta.
This broccoli pasta can fit a migraine diet, Mediterranean diet, and gluten free.
Ingredients
Here are just a few tips on what to look for when shopping, with the whole ingredient list in the recipe card below.
- Pasta – I used shells here but you can use rotini, rigatoni, ziti or whatever you like.
- Broccoli -This recipe was tested with fresh broccoli florets, so I use a small bag of pre-cut stems and then break them into smaller pieces. Frozen can be used in a pinch, but it won’t have as great of texture.
- American cheese – This is a must for the extra creamy texture, and good quality is key. Ask the deli for a large block that you can grate at home. I recommend Boar’s Head or Andrew and Everett for best results. Organic Valley also is a good option. American cheese is what blends into a silky smooth sauce.
- Vegetable broth or chicken broth – I use my rotisserie chicken broth or Trader Joe’s Hearty Vegetable for an all vegetable broth. If you’re doing HYH, try an onion-free broth like Gourmend.
- Mustard powder – Don’t skip this ingredient! It adds a little bit of spice.
Substitutions
- American cheese – For the best creamy texture this is a must, however, I’ve also used cream cheese or goat cheese with good results as well. You could even use Boursin cheese.
- Gluten free – Use your favorite gluten free pasta, like Jovial.
How to Make Broccoli Pasta
Step 1: In a large saucepan, stir together the dry pasta shells, milk, broth, water, broccoli florets, garlic, and salt.
Step 2: Set the pan over high heat and bring the liquid to a boil, stirring frequently to prevent burning. Continue to boil until the pasta is cooked and the mixture has thickened, about 10-12 minutes.
Step 3: Stir in the mustard powder, cheese, and pepper to taste until the cheese has fully melted and the sauce becomes super creamy.
Step 4: Serve the creamy broccoli pasta warm, adding more milk or broth to keep the texture creamy if not serving right away.
Recipe Tip
Because this is a one-pot recipe, the amount of liquid you may need can vary. If using a more narrow, tall pot, the liquid won’t boil off as much as a wider pot. I found most recipe testers had success with the posted amounts, and only one had to drain it a bit before stirring in the cheese.
Serving Suggestions
This recipe makes an easy and fast vegetarian dinner, but also pairs well with lots of different dishes for a full meal. Add pre-cooked chicken for a chicken broccoli pasta or shrimp would also be great.
Serve this creamy pasta with an easy steak like this air fryer filet mignon, or a halibut with panko. It’s also great paired with a simple side salad or cheesy savory muffins.
Storage & Reheating
Store in the refrigerator in a glass container for up to 3-4 days. It can also be frozen for up to 3 months.
To reheat, either microwave in 30 second increments or return the pasta to the stovetop. Add about 1-2 tablespoons of milk or broth and stir continuously as the sauce warms and the pasta softens. Use more liquid as needed.
Recipe FAQ
Frozen broccoli can definitely be used in place of fresh here. In order to keep the sauce thickness the same, defrost and drain it before adding to the pasta.
One pot recipes can be tricky in that depending on the size of the pot and type of pasta, the amount of liquid needed can vary. If your sauce is on the thin side, stirring in 1-2 teaspoons of flour or cornstarch can help to thicken the sauce.
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Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Quick Creamy Broccoli Pasta
Ingredients
- 12 ounces dry pasta shells or orecchiette
- 2 cups milk
- 2 cups vegetable broth
- 1 cup water or broth
- 2 cups fresh broccoli florets, torn into small pieces
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dry mustard powder
- 6 ounces good quality American cheese, shredded (ask for a large block at the deli counter), Boars Head or Andrew and Everett recommended
- Fresh black pepper to taste
Instructions
- In a large saucepan, stir together the dry pasta shells, milk, broth, water, broccoli florets, garlic, and salt. Set the pan over high heat and bring the liquid to a boil, stirring frequently to prevent burning. Continue to boil until the pasta is cooked and the mixture has thickened, about 10-12 minutes.
- Stir in the mustard powder, cheese, and pepper to taste until the cheese has fully melted and the sauce becomes super creamy. Taste and add more salt and pepper as needed. Serve warm.
Notes
- If you cannot find good quality American cheese at the deli counter, you can substitute it with cream cheese, Boursin cheese, or goat cheese.
- Add pre-cooked chicken or shrimp for extra protein – it’s delicious!
- Most recipe testers found this amount of liquid to be perfect. It will look a little bit runny before adding in the cheese, but should thicken after adding the cheese. If using a smaller pot, you may have more liquid leftover.
- To troubleshoot too much liquid, add 1-2 teaspoons of flour or cornstarch to help thicken the sauce. You could also drain off some liquid before stirring in the cheese.
- Add more milk/broth as needed if the pasta sauce is too thick, or to reheat any leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kinda recipe! One pot (I’m glad I used my biggest because it foamed up a lot at the beginning), ingredients on hand (bow-tie pasta worked fine) and delicious! The only thing that I would adjust is to add the broccoli a few minutes later if you use a pasta with a longer cook time.
Very very easy. Made this as a side dish for my family and kids. Served with your chicken kabobs – all good!