One-Pot Broccoli Cheese Pesto Pasta
This creamy, cheesy pasta is packed with broccoli, Colby Jack, and a touch of pesto for extra flavor. Made in one pot, it’s an easy dinner that comes together in 30 minutes—perfect for busy nights!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
- Diet: Vegetarian
Ingredients
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1 lb short-cut pasta
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3 cups chopped broccoli
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1 cup heavy cream or whole milk
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2 cups shredded Colby Jack or cheddar cheese
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp paprika
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2 tbsp hot sauce
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3 tbsp basil pesto
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⅓ cup grated Parmesan cheese
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⅓ cup fresh chopped basil
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Kosher salt and black pepper, to taste
Instructions
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In a large pot, bring 4 cups of water to a boil over high heat. Add 1½ tsp salt, pasta, and broccoli. Cook, stirring occasionally, for 8 minutes. Do not drain.
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Stir in the milk, then add cheese, garlic powder, onion powder, paprika, hot sauce, and pesto. Stir until melted and creamy.
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Remove from heat and mix in Parmesan and basil. Season with salt and black pepper. If the sauce is too thick, add ¼ cup milk or water to thin.
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Divide into bowls and top with black pepper. Serve warm!
Notes
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For a richer flavor, you can use heavy cream instead of milk.
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You can substitute the Colby Jack with cheddar cheese or any other cheese you prefer.
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Add extra veggies like spinach or mushrooms for more flavor and nutrients.
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This recipe is easily customizable for dietary preferences—make it gluten-free by using gluten-free pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 60mg