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Pasta con Broccoli is an incredible Italian dish with broccoli and mushrooms, tossed in an amazing tomato cream sauce. This one pot dinner is made start to finish in less than 20 minutes!
Pasta con Broccoli has always been a favorite in our family. Growing up my family and I frequented a St. Louis chain, The Pasta House.
We gravitated toward Pasta con Broccoli because of its rich cream sauce with a hint of tomato, paired with tender mushrooms and broccoli. It was irresistible!
My cravings for that dish didn’t die with our move to Kansas City, so I started making it at home. It’s a quick and easy dinner recipe that can be made start to finish in about 20 minutes!
Love quick and easy pasta dinners as much as we do? You’ve got to try my homemade fettuccine alfredo recipe – it’s a rich and creamy way to your family’s heart! You also can’t miss this light and flavorful broccoli pasta – it’s a fresh and tasty filling meal.
It’s one of the easiest pasta recipes because it’s a one-pot pasta! One-pot pastas are amazing. All the ingredients for an incredible, well-rounded dish in a single pot. It’s the perfect weeknight dinner requiring minimal prep, cook time, and a single dish to clean.
Let’s be honest, eating pasta with broccoli is the only way I can sneak it in. Even the girls love it and have no idea I add mushrooms.
Table of Contents
Why You’ll Love it
- So Easy to Make
- Minimal Ingredients
- Wholesome and Nutritious
- Family Friendly
Pasta Con Broccoli Ingredients
- Pasta – You can use a box/bag of pasta, or as I often do, make homemade pasta! Learn how to make How to Make Homemade Pasta here – it’s easier than you think! You can use any noodle, but I like to use medium shells to capture mushrooms and broccoli in every bite.
- Butter – Salted or unsalted, your preference. I use salted for all cooking and baking.
- Half and Half – This results in a light cream sauce, however, if you prefer a richer cream sauce, you can substitute with heavy cream.
- Pepper – both red pepper and black pepper add flavor to this easy recipe. I like to use my pepper grinder set for thick flakes for maximum texture and flavor.
- Garlic – I use minced garlic. It’s an easy shortcut and adds just as much flavor as mincing fresh garlic. You can find jars of it in the produce section of your grocery store.
- Mushrooms – This recipe is the easiest way to sneak veggies in! The mushrooms are coated in cream sauce, who can resist that?
- Broccoli – The broccoli is so tender it becomes one with the noodle and often gets trapped inside with delicious sauce.
- Parmesan – Normally I’d suggest to use fresh grated parmesan, but in this recipe, store bought grated parmesan works just as well!
How to Make Pasta Con Broccoli
- Boil noodles in salty water until ¾ cooked.
- Strain water (I do this using a wooden spoon to avoid a strainer).
- Reduce heat to medium low and add the broccoli, mushrooms, butter, half and half, tomato sauce, garlic, red pepper.
- Sauce will thicken. Remove from heat when noodles are fully cooked and vegetables are tender (about 4 minutes).
- Toss with parmesan. Pepper to taste.
Variations
As with any dish, you can tweak to your preference. The options are endless! These are a few of my favorite ideas to tweak this delicious dish!
- Add more veggies – my mom always enjoyed it with cauliflower as well. You can mix in your favorite veggies! Other options include sweet onions, asparagus and zucchini.
- Add protein – this pairs really well with my juicy baked chicken breast which is equally quick and easy to make. Cooked Italian sausage, bacon, or guanicale also work well.
- Substitute with rice or gnocchi – not a fan of egg noodle? These flavors also work well with rice and gnocchi.
Serving Suggestions
This pairs incredibly well with Italian Salad! It’s a match made in heaven. One of the other things I love about this one-pot Pasta Con Broccoli is that you don’t need a side dish. If you want more protein, add some chicken Spiedini.
Of course, there’s always dessert. For that may I suggest Cream Cheese Ice Cream?
Tips
- Use fresh broccoli for the best flavor and texture.
- Adjust tomato sauce to taste. Some may enjoy more, others less.
- Shells, or any pasta with ridges, work best with this recipe to help capture the thick sauce.
To Store
- Refrigerate – Store in an airtight container up to 3 days. Add a touch of heavy cream or half and half to warm on stovetop, in the oven or microwave.
- Freeze – Freeze in an airtight container up to 3 months. Thaw in the refrigerator and reheat to serve.
How to Reheat Pasta
- Preheat oven to 350 degrees F.
- Add pasta to an oven save dish. Drizzle with leftover sauce, heavy cream, half and half or tomato sauce.
- Cover with foil and bake 20 minutes or until completely heated through. Serve with fresh grated parmesan and cracked pepper.
Frequently Asked Questions
How do you cut broccoli for pasta?
Cut into tiny florets, the same size or smaller than the noodle you are using. Slice large florets in half removing the stem.
Can you boil pasta and vegetables together?
Yes, you can! For best results, add your chopped veggies into the boiling pasta water about five minutes before it’s done.
This recipe is a favorite at an array of St. Louis restaurants including Pasta House, Cunetto’s, Zia’s and more! You’ll also love these incredible St. Louis recipes:
You can print the recipe below. If you try this dish, don’t forget to share along with a five star review! I love hearing from you!
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More Pasta Recipes
- Cherry Tomato Pasta
- Pasta Aglio e Olio
- Asiago Tortelloni Alfredo with Grilled Chicken
- Creamy Carbonara Pasta Recipe
- Creamy Chicken Pasta
- Braised Beef Ragu
- Truffle Mac and Cheese
Did you make this? Rate the recipe and tag me on social @julieblanner!
Pasta Con Broccoli
Pasta con Broccoli is an incredible Italian dish with broccoli and mushrooms in a tomato cream sauce. This one pot dinner is made from start to finish in less than 20 minutes!
Yield
Ingredients
- 16 ounces pasta (shells or whatever your favorite is)
- ¼ cup butter salted
- 1½ cups half and half
- ⅓ cup tomato sauce
- 1 tablespoon minced garlic
- ⅛ teaspoon red pepper flakes
- 1 cup broccoli chopped
- 1 cup fresh mushrooms sliced
- ¾ cup parmesan cheese fresh grated
- pepper to taste
Instructions
- Bring a large pot of water to a boil.
- Add pasta. Prepare until ¾ done and strain. Return pasta to pot.
- Reduce heat to medium low and add butter, half and half, tomato sauce, minced garlic, red pepper, broccoli, and mushrooms.
- Boil until noodles and vegetables are tender and sauce thickens – about 4 minutes.
- Remove from heat and toss with parmesan.
- Salt and pepper to taste.
Tips
Substitutions
- Pasta – Your favorite shells
- Butter – Salted or unsalted, your preference.
- Half and Half – This results in a light cream sauce, however, if you prefer a richer cream sauce, you can substitute with heavy cream.
- Garlic – I use minced garlic. Substitute with 4 garlic cloves, crushed.
Variations
- Add Cauliflower
- Add Protein – this pairs really well with baked chicken breast
- Substitute with Rice or Gnocchi
- Use gluten-free pasta
To Store
- Refrigerate – Store in an airtight container up to 3 days. Add a touch of heavy cream or half and half to warm on stovetop, in the oven or microwave.
- Freeze – Freeze in an airtight container up to 3 months. Thaw in the refrigerator and reheat to serve.
Nutrition Information
Calories: 490kcal (25%), Carbohydrates: 62g (21%), Protein: 17g (34%), Fat: 19g (29%), Saturated Fat: 11g (55%), Cholesterol: 51mg (17%), Sodium: 374mg (16%), Potassium: 403mg (12%), Fiber: 3g (12%), Sugar: 3g (3%), Vitamin A: 700IU (14%), Vitamin C: 15.8mg (19%), Calcium: 241mg (24%), Iron: 1.5mg (8%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Originally posted May 2014
Ashley F says
I loved the simplicity of this recipe! It’s so easy to make and so delicious to EAT!
Kara says
Such an easy and tasty recipe! My kids don’t like mushrooms, so I left those out and added a little extra broccoli. It was still delicious!
Liz Cleland says
I have to save and try this, thank you!
Beth Pierce says
This was so easy and delicious! I will be making this again for my niece’s graduation party this weekend; yum!
Erin says
One of our favorites in my house! It’s so good!