It’s official. I’m addicted to one-pot pastas. I first got hooked a few years ago when I tried out this one-pot pasta. In fact, if you like red wine, you should check out this red wine pasta while you’re at it.
Related: 60 Easy Dinner Recipes
One Pot Creamy Broccoli Pasta, serves 2-3.
9 oz. fettuccine (I used Bertolli—the fresh kind found in the refrigerated section)
3 cloves garlic, minced
1 tablespoon butter
2 teaspoons olive oil
2 cups seafood stock
1 1/4 cups whole milk
1/2 cup grated Parmesan cheese
1 cup chopped broccoli florets
salt + pepper to taste
chopped parsley for garnish
First, sauté the garlic in the butter and olive oil over medium heat for 1-2 minutes. Then, add the noodles, stock, milk and broccoli. Bring to boil, cover, and reduce heat to a simmer for 8-9 minutes.
Remove the lid and allow to cook for another 8-9 minutes until the liquid has mostly evaporated/absorbed into the noodles and broccoli. Toss in the cheese during this last 8-9 minutes of cooking.
As you could probably tell from the photo before the pasta is cooked, I used a fresh (store bought) pasta. You could easily use a dry pasta instead, but you may need to cook the dish covered for an additional 2-3 minutes as fresh pasta cooks a little faster than dry.
Taste and then season with salt and pepper. Garnish with a little chopped parsley and some more grated cheese and enjoy! xo. Emma
P.S. Check out our post Easy 30-Minute Dinner Ideas if you’re looking for more quick recipes!
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Ingredients
- 9 oz. fettuccine (I used Bertolli—the fresh kind found in the refrigerated section)
- 3 cloves garlic (minced)
- 1 tablespoon butter
- 2 teaspoons olive oil
- 2 cups seafood stock
- 1 ¼ cups whole milk (whole)
- ½ cup Parmesan cheese (grated)
- 1 cup broccoli florets (chopped)
- salt + pepper to taste
- parsley for garnish (chopped )
Instructions
- First, sauté the garlic in the butter and olive oil over medium heat for 1-2 minutes. Then, add the noodles, stock, milk and broccoli. Bring to boil, cover, and reduce heat to a simmer for 8-9 minutes. Remove the lid and allow to cook for another 8-9 minutes until the liquid has mostly evaporated/absorbed into the noodles and broccoli. Toss in the cheese during this last 8-9 minutes of cooking.
- As you could probably tell from the photo before the pasta is cooked, I used a fresh (store bought) pasta. You could easily use a dry pasta instead, but you may need to cook the dish covered for an additional 2-3 minutes as fresh pasta cooks a little faster than dry.
- Taste and then season with salt and pepper. Garnish with a little chopped parsley and some more grated cheese and enjoy!
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Delicious! Although I must confess that I made a lot of substitutions as it was a pantry meal, made when I was at wits end as to what to make for dinner. Used chicken broth instead of seafood broth and added a hearty glug of white wine. I added some red pepper flakes and a little garlic salt, and at the end, stirred in a tablespoon or so of cream cheese for extra creaminess. The pasta was so silky and had a pasta primavera feel to it.
It was good but the fettuccine got stuck. Had to manually unstick the strands. Used store bought pasta.
this was super creamy and so delicious…thanks for sharing!
humm, never heard of one pot pasta i think but this sounds like a perfectly tasty and easy dish O_O
Just my kind of pasta! So satisfying!
I’m definitely making this tonight! Yummy!
Natalie Ann xo // Petal Poppet Blogs ♥
Yes! I can eat this! I love the idea of using seafood stock I’ve never heard of that. I guess I could use vege stock as well. I’d need to use lactaid for the milk, but that should be fine. Can’t wait to try this one! Thank you!
Yes, you could for sure use vegetable stock or chicken stock in place of seafood.
This looks so amazing! I should really try this out – I always can eat pasta. Thanks for sharing!
I too am absolutely in love with PASTA! However, evidently I’ve been living under a rock because I didn’t know one-pot pasta dishes were a “thing”. I’m really excited to hear this though and can’t wait to try your recipe out! Is there a specific reason you used seafood stock instead of veggie stock/etc? Would I be able to substitute? Thanks for sharing!
www.makeandbakeblog.com
Looks super yummy http://www.hannamarielei.com
This looks so delicious! I love how easy this recipe is.
Yum! This looks so delicious. I have to try it out soon
tonixox.blogspot.com
I just saw your recipe yesterday and decided to try it today.. It is sooo good and simple..
I even add some mushrooms, and cherry tomatoes as the garnish
Thanks for the recipe, Emma!!
That looks delicious and very easy! As a college student I am always looking for quick easy meal ideas. Thank you!
xx
Caked To The Nines
You enrich the pasta with broccoli! Yummy!
I do not like broccoli much, but guess it’s delicious!
Yummy!! Broccoli is a fave in this house! We have to try this one 🙂 Thank you for sharing!
I made a vegan version tonight! I used unsweetened almond milk and veggie stock for the liquid but if you wanted the full-fat creaminess of whole milk I would recommend cashew milk (can buy in stores or easily make your own!). For the cheese, I used Go Veggie! brand Parmesan lactose-free cheese. With a little salt and pepper, this will be a good meal this college student can stretch out for a few meals!
yum!! this sounds so good!
xx nikki
www.dream-in-neon.com
One pot pasta is a dream for lazy cooking nights! I like the addition of the seafood stock – I’ve never cooked with that before.
Monica – Mocha and Moccasins