One Pot Broccoli Cheese Pesto Pasta Recipe
A creamy, flavorful one-pot pasta dish combining tender broccoli and a blend of cheeses with basil pesto and a touch of spice for a comforting meal ready in just 30 minutes.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 1 pound short-cut pasta
- 3 cups chopped broccoli
- 1 cup heavy cream or whole milk
- 2 cups shredded colby jack or cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons hot sauce
- 3 tablespoons basil pesto
- 1/3 cup grated parmesan cheese
- 1/3 cup fresh chopped basil
- Kosher salt and black pepper, to taste
Instructions
- Boil Pasta and Broccoli: In a large pot, bring 4 cups of water to a boil over high heat. Add 1 1/2 teaspoons of kosher salt, then add the pasta and chopped broccoli. Cook for about 8 minutes, stirring occasionally to prevent sticking, until the pasta and broccoli are tender but still firm. Do not drain the water.
- Make the Cheese Sauce: Stir in 1 cup of heavy cream or whole milk into the pot with the pasta and broccoli. Add 2 cups of shredded colby jack or cheddar cheese, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 2 tablespoons hot sauce, and 3 tablespoons basil pesto. Stir continuously over medium heat until the cheeses melt and the sauce becomes creamy.
- Finish with Parmesan and Basil: Remove the pot from heat. Stir in 1/3 cup grated parmesan cheese and 1/3 cup fresh chopped basil. Season with additional kosher salt and freshly ground black pepper to taste. If the sauce is too thick, add up to 1/4 cup milk or water to reach your desired consistency.
- Serve: Divide the pasta and broccoli evenly between serving bowls. Optionally, top with extra black pepper or parmesan cheese for garnish. Serve immediately while hot and creamy.
Notes
- Do not drain the pasta water to maintain the starches that help create a creamy sauce.
- You can substitute whole milk for heavy cream for a lighter sauce but the texture will be less rich.
- Adjust the amount of hot sauce according to your spice preference.
- Fresh basil adds a bright flavor, but dried basil can be used in a pinch (use about 1 tablespoon dried).
- Use gluten-free pasta if you need a gluten-free option.
- Leftovers can be refrigerated for up to 3 days; reheat gently with a splash of milk to loosen the sauce.
