Make a magical dinner in mere minutes tonight with this creamy, dreamy one-pan parmesan Broccoli Pasta recipe!
The ultimate easy dinner recipe has to be this blissful Broccoli Pasta, which goes from zero to hero in about 20 minutes! Sauteed mushrooms, Cavatappi pasta, and broccoli are bathed in a creamy garlic butter tomato sauce and a generous sprinkle of Parmesan cheese! OH MY.
The Absolute Best Easy Dinner Recipe!
Oh, how I love pasta, and THIS pasta dish with broccoli and mushrooms wins my vote for the best easy dinner recipe for several reasons! 1) It’s fast. I mean, fast. 2) It cooks in one pot, so clean-up is fast, too! 3) It uses simple ingredients, so there’s no worry about fancy sauces or thawing anything ahead of time. 4) It’s loaded with veggies, but you don’t notice because 5) Broccoli pasta tastes like a million bucks! It is tough not to eat this cheesy pasta straight out of the pan!
Other Broccoli Pasta Recipes
- Using ingredients similar to those of Broccoli Pasta, warm lemon broccoli pasta salad is an irresistible fresh take on pasta salad!
- Skinny Broccoli Macaroni and Cheese is a rich and creamy pasta dish with fewer calories than traditional mac & cheese!!
Ingredients
Pasta: We use Cavatappi for this pasta con broccoli dish, but short pasta like Rotini or Farfalle will work great! Brocolli Spaghetti is a popular recipe variation, so use whichever pasta you like.
Veggies: Broccoli and sliced mushrooms round out this 3-ingredient pasta dish and tomato sauce is added to the creamy ingredients!
Dairy: This pasta is outstanding because of its creamy, cheesy goodness! You’ll need butter, heavy cream, half and half, and freshly grated Parmesan.
How to Make Broccoli Pasta
STEP ONE: Add the pasta to a large pot of boiling, salted water and cook for 4 minutes. Scoop out 1 cup of the pasta water and set aside. Then drain the rest of the water off the pasta and leave the pasta in the colander.
STEP TWO: Melt 2 tablespoons of butter in the same pot you used to cook the pasta. Then, toss on the sliced mushrooms and saute for a couple of minutes over medium heat. Remove to a bowl and set aside.
STEP THREE: Melt 2 more tablespoons of butter in the pot and add the garlic, cooking for 30 seconds. Whisk in the heavy cream, half-n-half, and tomato sauce.
STEP FOUR: Add the pasta back to the pot and bring the cream sauce to a boil over medium heat for a couple of minutes. Add the broccoli in and continue to boil for 2-3 more minutes, stirring occasionally.
STEP FIVE: When the pasta is al dente, remove the pot from the heat and stir in the grated Parmesan and sauteed mushrooms. Slowly add the reserved pasta water, a splash at a time, until the sauce reaches your desired consistency. Add salt and pepper, if needed, and garnish with additional Parmesan cheese. Serve warm for date night or family dinner!
Tips for Success
- If you don’t like mushrooms, no worries—you can remove them from the recipe or substitute diced chicken, onion, or even zucchini!
- Use a block of Parmesan cheese for the best taste and texture. Packaged, pre-shredded cheeses contain cellulose, which prevents them from melting to a creamy finish.
- Asiago and Roman are fantastic substitutes or additions to the Parmesan!
- I love the spiral cavatappi pasta for this recipe. They are a great shape for getting all the creamy sauce, though other short, sturdy pasta shapes, such as shells, spirals and bowties, can also work well.
- Always salt your pasta water! About 2 teaspoons per 4 cups of water is an ideal amount.
What is al Dente Pasta?
Al dente is not a type of pasta but rather the way your pasta should be cooked. Al dente is an Italian term meaning “to the tooth.” In other words, your pasta should have a firm texture when bitten and not be overcooked, soft, or mushy. According to the Italians, pasta should always be cooked “al dente” to absorb the sauces and offer the most palatable texture.
The time it takes to get an al dente texture depends on the type of pasta used. While Angel Hair pasta will be al dente in 6-7 minutes, linguine and fettuccine may take 10-11 minutes. Spaghetti falls somewhere in between. So, forget the instructions on the box. To test if your pasta is al dente, remove one piece and test it. It should be tender (not mushy) but firm (not hard).
How Long Will Leftover Pasta Last?
Leftover pasta—even pasta with broccoli—can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months! If frozen, the texture will be altered a bit, but not so much that it can’t be enjoyed! Reheat slowly in the microwave, adding more liquid if needed.
Other Quick and Easy Dinner Recipes!
- Sheet Pan Chicken Fajitas
- BBQ Chicken Pizza
- Easy Ranch Chicken Tacos
- Skillet chicken Noodle Casserole
- 20-minute Shepherd’s Pie
- Teriyaki Chicken and Vegetables
*This post originally posted on 02/22/2016.
Equipment
Ingredients
- 8 ounces Cavatappi pasta (or short pasta of your choice)
- 4 tablespoons butter divided
- ⅔ cup button mushrooms sliced
- 2 cloves garlic minced
- 1 cup heavy whipping cream
- 1 cup half and half
- ¼ cup tomato sauce
- 1 cup broccoli chopped
- ½ cup Parmesan cheese freshly grated
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook for 4 minutes. Reserve 1 cup of the pasta water and set aside. Then drain the pasta and leave it in the colander.
- In the same pot you used for the pasta, melt 2 tablespoons of butter. Add the mushrooms and saute for 2 minutes over medium heat. Transfer to a bowl and set aside.
- Melt the remaining butter in the pot and add the garlic, cook for 30 seconds. Then whisk in the heavy cream, half-n-half, and tomato sauce.
- Add the pasta to the sauce and bring to a boil over medium heat. Cook for 4-5 minutes until al dente, adding in the broccoli during the last 2-3 minutes of cooking. Stir the pasta occasionally as it cooks.
- Remove the pot from the heat. Stir in the Parmesan cheese and sauteed mushrooms. Add splashes of the reserved pasta water to thin the sauce to your desired consistency. Season with salt and pepper to taste.
- Serve warm, garnished with more parmesan cheese.
Rise says
I would need to triple this recipe. Can this easily be done?
Liz says
A lovely recipe. Thank you