If you love quick, easy, and insanely flavorful pasta dishes, this One-Pot Broccoli Pesto Pasta is about to become your new go-to meal. It’s creamy, packed with vibrant green goodness, and bursting with garlicky, nutty pesto flavor. Plus, everything cooks in one pot—meaning fewer dishes and more time to enjoy your meal!
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The best part? The broccoli blends seamlessly into the pesto, adding extra nutrition without overpowering the dish. It’s the perfect way to sneak in more veggies while still indulging in a comforting bowl of pasta.
Why You’ll Love One-Pot Broccoli Pesto Pasta
One-Pot Simplicity: Less cleanup, more flavor—everything cooks together in a single pot.
Packed with Greens: Broccoli + pesto = a double dose of green goodness.
Creamy & Comforting: Blended broccoli creates a velvety sauce without heavy cream.
Quick & Easy: Ready in under 30 minutes for a perfect weeknight meal.
Customizable: Swap nuts, pasta types, or add protein for endless variations.
Ingredients in One-Pot Broccoli Pesto Pasta
Pasta: Use your favorite type—spaghetti, penne, or fusilli all work great.
Broccoli Florets: The secret to the creamy, nutrient-rich sauce.
Garlic: Adds that irresistible savory depth.
Olive Oil: Helps create a smooth, rich pesto sauce.
Parmesan Cheese: Brings umami, saltiness, and creaminess to the dish.
Basil Leaves: Classic pesto flavor that brightens everything up.
Nuts (Pine Nuts, Almonds, or Walnuts): Adds richness and a hint of nuttiness.
Lemon Juice: Balances the flavors with a touch of acidity.
Salt & Pepper: Essential for seasoning and enhancing all the flavors.
Red Pepper Flakes (Optional): For a little heat and extra depth.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Cook the Pasta & Broccoli: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions. In the last 3 minutes of cooking, add the broccoli florets.
Reserve Pasta Water & Drain: Before draining, reserve about 1 cup of pasta water. Then, drain the pasta and broccoli.
Blend the Pesto Sauce: In a blender or food processor, combine the cooked broccoli, garlic, olive oil, Parmesan, basil, nuts, lemon juice, salt, and pepper. Blend until smooth, adding reserved pasta water as needed to reach a creamy consistency.
Mix Everything Together: Return the drained pasta to the pot. Pour in the broccoli pesto and toss to coat, adding more pasta water if needed for a silky sauce.
Final Touches: Taste and adjust seasoning. Sprinkle with extra Parmesan, red pepper flakes, or fresh basil if desired.
Serve & Enjoy: Plate up your pasta and enjoy the rich, creamy goodness!
Nutrition Facts
- Servings: [Number of servings]
- Calories per serving: [Calorie count per serving]
Preparation Time
- Prep Time: [Time to prepare ingredients]
- Cook Time: [Time to cook]
- Total Time: [Total time needed]
How to Serve One-Pot Broccoli Pesto Pasta
With Grilled Chicken or Shrimp: Add some protein for a heartier meal.
Topped with Extra Cheese: A little extra Parmesan never hurts!
With a Side Salad: A fresh arugula or mixed greens salad balances the richness.
With Garlic Bread: Perfect for soaking up any extra pesto sauce.
As a Cold Pasta Salad: Chill leftovers for a refreshing lunch the next day.
Additional Tips
Use Fresh Basil: Fresh basil makes all the difference in flavor.
Save That Pasta Water: It’s the key to making a smooth, silky sauce.
Make It Vegan: Swap Parmesan for nutritional yeast or a vegan cheese alternative.
Add More Veggies: Try adding spinach, zucchini, or peas for extra greens.
Experiment with Nuts: Walnuts, cashews, or even sunflower seeds work well in pesto.
FAQ Section
Q1: Can I make this ahead of time?
A1: Yes! Store the pesto separately and toss it with freshly cooked pasta when ready to eat.
Q2: How do I store leftovers?
A2: Keep leftovers in an airtight container in the fridge for up to 3 days.
Q3: Can I freeze the pesto?
A3: Absolutely! Store it in an airtight container or ice cube tray for up to 3 months.
Q4: What’s the best way to reheat this pasta?
A4: Reheat in a pan with a splash of water or olive oil to loosen the sauce.
Q5: Can I use frozen broccoli?
A5: Yes! Just blanch it quickly before blending into the sauce.
Q6: Can I use store-bought pesto?
A6: Sure! But homemade broccoli pesto is fresher and more flavorful.
Q7: What’s a good nut-free alternative?
A7: Swap nuts for sunflower seeds or omit them entirely.
Q8: Can I use gluten-free pasta?
A8: Yes! Just cook according to package instructions and follow the same steps.
Q9: How can I make this dish even creamier?
A9: Add a splash of heavy cream or an extra handful of Parmesan.
Q10: Can I add other proteins?
A10: Absolutely! Try adding cooked sausage, tofu, or even crispy bacon bits.
Final Thoughts
This One-Pot Broccoli Pesto Pasta is proof that simple ingredients can create something truly special. It’s creamy, flavorful, and packed with nutrients—all with minimal effort and cleanup.
Print
One-Pot Broccoli Pesto Pasta
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner
- Method: One-Pot
- Cuisine: Italian
Description
This creamy, cheesy pasta is packed with broccoli, Colby Jack, and a touch of pesto for extra flavor. Made in one pot, it’s an easy dinner that comes together in 30 minutes—perfect for busy nights!
Ingredients
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1 lb short-cut pasta
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3 cups chopped broccoli
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1 cup heavy cream or whole milk
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2 cups shredded Colby Jack or cheddar cheese
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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2 tbsp hot sauce
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3 tbsp basil pesto
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1/3 cup grated Parmesan cheese
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1/3 cup fresh chopped basil
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Kosher salt and black pepper, to taste
Instructions
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In a large pot, bring 4 cups of water to a boil over high heat. Add 1½ tsp salt, pasta, and broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain.
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Stir in the milk, then add cheese, garlic powder, onion powder, paprika, hot sauce, and pesto. Stir until melted and creamy.
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Remove from heat and mix in Parmesan and basil. Season with salt and black pepper. If the sauce is too thick, add ¼ cup milk or water to thin.
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Divide into bowls and top with black pepper. Serve warm!
Nutrition
- Serving Size: 1 portion
- Calories: 525
- Sugar: 6g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 65mg