One Pot Broccoli Cheese Pesto Pasta
Let Me Tell You About This One Pot Broccoli Cheese Pesto Pasta
If you’ve ever come home after a long old day, absolutely starved and a bit grumpy (kids hanging off your legs, or maybe that’s just my circus?)—this pasta is honestly my lifeline. I stumbled on this combo after a cold Tuesday where all I had in the fridge was broccoli, an ancient hunk of cheddar, and a jar of half-used pesto. Magic, or mad science? Either way, my daughter once called it “that green cheesy stuff” and now it’s always in rotation.
I mean, who decided cleaning multiple pots was normal? Not me. Maybe Gordon Ramsay, but my kitchen is a one-(wo)man show. So, here’s how I do my easy one-pot broccoli cheese pesto pasta—plus a few confessions along the way. (Don’t judge me for the time I used the microwave… more on that later!)
Why You’ll Love This Dish (Or At Least Like It A Lot)
- I make this when the fridge is sad and so am I, but pasta can cheer basically anyone up, right?
- Honestly, my family goes totally mad for this. Like, asking-for-seconds madness. It’s that mix of “comfort cheesy” and “hey, there’s green stuff!”
- I used to get so annoyed by fancy recipes that needed every pot we owned—this one? Everything in one pot, minimal faff.
- My pasta rarely clumps now that I figured out you should stir every now and then. Who knew?
- It’s fast. Like, real fast. (Because patience is not one of my superpowers after 7pm…)
Panic-Free Ingredients (Substitute Literally Anything, Within Reason)
- 350g dried pasta (I usually go with penne, but spaghetti snapped in half works fine, too; I know it sounds mad, try it!)
- 1 large head of broccoli, chopped into little trees—frozen is totally fine, or even half and half if you’re scraping the barrel
- 1 cup shredded cheddar cheese (my grandmother always banged on about strong cheddar, but mild works in a pinch; sometimes I mix in mozzarella for a gooier vibe)
- 1/3 cup pesto (basil is classic, but red pesto is brilliant too; homemade if you’ve gone full Nigella, but store-bought is, frankly, what I use 90% of the time. Here’s a decent rundown of store-bought pestos)
- 3 cups veggie or chicken stock (stock cubes are absolutely fine—don’t let anyone shame you for that)
- Salt & pepper (pinch, maybe two big pinches, depending on mood)
- Optional splash of cream or milk (when I want that super silky sauce—sometimes yoghurt if that’s hanging out in the fridge)
- Handful of grated parmesan (fancy, but, if you only have the stuff in the green tub…no one will know)
- Optional: chili flakes if you like things with a bit of zip; pine nuts if you feel like showing off
How I Usually Throw This Together (And Sometimes Mess It Up)
- Get a big ol’ pot—like, the one you think is way too big. Add your pasta, broccoli, and stock. (If you’re using frozen broccoli, you don’t even need to defrost it. Just fling it in!)
- Turn on the heat. Bring to a gentle boil. Give everything a stir so the pasta doesn’t glue itself to the bottom; I speak from bitter experience here.
- Simmer for about 9-11 minutes, uncovered. Keep an eye out—you want the pasta al dente and the broccoli soft but not mushy (unless you like mushy, no judgment). Honestly, this is when I usually sneak a piece of pasta to test. If the liquid looks a bit low, add a splash more water or stock. Don’t worry if it looks weird now, mine always does!
- Turn the heat right down. Stir in your pesto and most of the cheese. Save a smidge of cheese for the top. If it looks a bit thick, a dash of cream or milk loosens things nicely. Taste and adjust seasoning—this is your one chance!
- Let it sit for a minute or two, because molten cheese is a lesson you only learn once.
- Top with the rest of the cheese, some parmesan, and any extras (chili flakes, pine nuts, whatever you’re feeling).
- Eat straight form the pot, if you like. Fewer dishes, more joy.
Notes You Won’t Find in Fancy Cookbooks
- Actually, I find it works even better if you chop the broccoli stalk up small—don’t waste that! Adds a nice crunch. But if you’re not a stalk fan, just use the florets.
- If you use gluten-free pasta, keep an extra eye on the liquid. It drinks stock like nobody’s business.
- I once tried rocket (arugula) instead of broccoli. It was…let’s say, an acquired taste. Stick to broccoli or peas or even spinach.
- Cheddar is my go-to, but gouda is glorious. And I’ll occasionally toss in feta if I have a bit left over.
Variations I’ve Dabbled With (And One Epic Fail)
- Throw in some leftover cooked chicken (shredded). My kids think it’s the fanciest thing ever.
- Extra greens? Peas work well. Spinach, too, just add it right at the end.
- Once, I tried sun-dried tomato pesto—gamechanger. But I do not recommend blue cheese with green pesto. It’s… weird. Learned that the hard way.
Stuff You Might Need (But Don’t Panic If You Haven’t Got It)
- A big saucepan or Dutch oven. If you’re in a bind and only have a frying pan with tallish sides, that works too, though you might need to stir extra often. (I once used two small pots and swapped halfway. Wouldn’t recommend but hey, life’s messy.)
- A wooden spoon, or whatever spoon you can dig out of the drawer.
Keeping the Leftovers—Or Trying To
Store any leftover pasta in a sealed container in the fridge. It’ll keep fine for up to 2 days—though honestly, in my house it rarely lasts more than a day. I think it tastes even better the next day, cold, for sneaky fridge raids. If it gets a bit clumpy, splash in a little milk and give it a quick zizz in the microwave.
How I Like to Serve It
Some folks dollop it onto plates with a side salad. Me? I go full comfort mode: straight from the pan, curled up on the sofa, probably too close to the telly. Sometimes we sprinkle a bit more parmesan and a squeeze of lemon on top—tart and cheesy is unbeatable in my book. (My friend swears by a side of crusty bread, which I’m not against… carbs on carbs, just do it!)
Pro Tips From My Chef “Oops” Moments
- Don’t rush the simmering stage. I once tried cranking up the heat to hurry the pasta along—ended up welding everything to the pot. Low and slow wins the race here.
- Stir more than you think. On second thought, walk away for a few minutes if you’re tempted to poke it too often though. It’s a fine line. (Yeah, I overthink pasta. Sue me.)
- If you’re out of broth, salted water does the job, but it’s a bit less rich. You can add a smidge of butter at the end to make up for it.
Quick FAQs—In No Particular Order
- Can I use gluten-free pasta?
- Yep, just keep an eye on the liquid—like I said, it’ll soak up more. Don’t let it get too dry or it’ll stick, which is a right pain to clean.
- I don’t like broccoli. What else works?
- Peas, spinach, even green beans chopped small—I’ve tried them all. Cauliflower in a pinch, but it cooks a tad faster.
- Can I make this vegan?
- Sure thing! Just swap cheese for a vegan cheese you like and use dairy-free pesto. I found this vegan pesto recipe handy once. The sauce won’t be quite as creamy, but it’s still delish.
- What’s the best pasta shape?
- Honestly, whatever you have. I like penne because it grabs more sauce, but shells are good too. Sometimes I use broken-up spaghetti, which my kids think is the height of chaos.
- Cooking for a crowd—can I double it?
- You absolutely can, but use the biggest pot you have. The first time I tried, I nearly flooded the stove. Cooking is an adventure, right?
On a completely unrelated note—who decided the plural of pesto isn’t “pesti”? Food for thought, eh?
Anyway, if you ever want more low-fuss, one pot magic, I sometimes browse Budget Bytes for ideas, but honestly, this broccoli cheese pesto pasta is where my heart is on most weeknights. Give it a whirl and let me know if you manage to not eat it straight from the pot!
Ingredients
- 12 oz (340 g) penne pasta
- 2 cups broccoli florets
- 3 cups vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
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1In a large pot, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
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2Add the penne pasta, broccoli florets, and vegetable broth to the pot. Stir to combine.
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3Bring to a boil, then reduce heat and simmer uncovered for about 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
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4Reduce heat to low. Stir in the cheddar cheese, Parmesan cheese, and basil pesto until the cheese is melted and the pasta is evenly coated.
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5Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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