One Pot Broccoli Pasta Alfredo
This Healthy One Pot Broccoli Pasta Alfredo has a delicious, creamy sauce that's healthier than traditional fettuccine alfredo!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Pasta
Cuisine: American, Italian
Servings: 4 servings
Calories: 546kcal
- 2 tbsp butter
- 4 cloves garlic minced
- 2 cups vegetable broth
- 2 cups milk
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 lb rotini pasta about 4 cups
- 1 head broccoli, cut into small florets
- 1/2 cup heavy cream
- 1/2 cup fresh parmesan cheese, grated plus more for garnish
Melt butter in a large pot over medium-high heat. Once melted and bubbling, add minced garlic, sauteeing for 30 seconds until fragrant. Add in broth, milk, salt and pepper and bring to a boil. Lower heat to medium.
Add pasta, coating in sauce. Stir occasionally until liquid has been mostly absorbed, about 15 minutes. Stir in broccoli in the last 5 minutes of cook time, again stirring occasionally.
Once liquid has mostly absorbed, pasta is al dente and broccoli is tender, stir in heavy cream and parmesan cheese. Let sit off the heat for 2 minutes for sauce to thicken. Serve in pasta bowls, garnishing with extra parm on top, then enjoy!
For extra protein, top your pasta with chicken breast or shrimp.
Make this recipe dairy-free by using dairy-free milk and nutritional yeast instead of parmesan.
Store the leftovers in the fridge for up to 5 days.
Freeze this recipe for up to 3 months.
Calories: 546kcal | Carbohydrates: 62g | Protein: 21g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 969mg | Potassium: 845mg | Fiber: 6g | Sugar: 12g | Vitamin A: 2106IU | Vitamin C: 137mg | Calcium: 409mg | Iron: 2mg