Description
A creamy, comforting one-pot pasta made with broccoli, melty cheese, and basil pesto for an easy weeknight dinner with minimal cleanup.
Ingredients
- 1 pound short-cut pasta (penne, rotini, or shells)
- 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 (optional)
- 3 tablespoons basil pesto
- 1/3 cup grated Parmesan cheese
- 1/3 cup fresh chopped basil
- Kosher salt and black pepper, to taste
Instructions
- Add pasta to a large pot and cover with water. Season with salt and bring to a boil.
- Cook pasta until al dente, adding broccoli during the last 3–4 minutes of cooking.
- Reduce heat to medium-low, leaving about 1 cup of pasta water in the pot.
- Stir in cream or milk, garlic powder, onion powder, paprika, salt, and pepper.
- Add shredded cheese gradually, stirring until melted and smooth.
- Stir in hot sauce and basil pesto until fully combined.
- Finish with Parmesan cheese and fresh basil. Serve warm.
Notes
- Do not drain all the pasta water; it helps create a creamy sauce.
- Add cheese gradually to prevent clumping.
- Adjust spice level by increasing or reducing hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes