Healthy One Pot Broccoli Pasta Alfredo

This Healthy One Pot Broccoli Pasta Alfredo has a delicious, creamy sauce that's healthier than traditional fettuccine alfredo!

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How to make this recipe

1. Add olive oil and garlic to a medium-sized pot over medium-high heat. Add in flour, whisking until a paste forms. Then add in broth, milk, salt and pepper and bring to a boil then to a simmer.
2. Add in parmesan cheese, whisking well to combine.
3. Place Chickapea Pasta spirals in waterand stir well to coat, simmering until pasta is tender.
4. Stir in broccoli and cook until broccoli is tender and sauce is mostly absorbed.
5. Serve with extra parmesan cheese on top and enjoy!

NOTE: if using regular pasta, make sure to boil the pasta separately for 8-10 min until fully cooked, then toss in sauce with broccoli.

Ingredients and substitutions

• Olive oil – neutral oils like sunflower oil, grapeseed oil and avocado oil can be used if you don’t have olive oil.
• Garlic – fresh garlic or jarred minced garlic will both work.
• Flour – cornstarch is a great alternative to flour for thickening sauces.
• Chicken broth – if you are in a pinch, vegetable broth will work in place of chicken broth.
• Milk – I use 2% milk in this recipe but you can use heavy cream or a nondairy milk of your choice.
• Salt & pepper (to taste)
• Parmesan cheese – if you don’t have Parmesan on hand, feel free to leave it out or if you’re in need of a cheese addition, use an alternative of your choice.
• Chickpea pasta – chickpea pasta is a gluten free alternative to pasta. Feel free to use any regular pasta of your choice to this dish.
• Broccoli – fresh or frozen broccoli will make a good addition to this dish. Make sure to focus on purchasing broccoli florets.

What goes with broccoli alfredo?

There are so many delicious dishes that pair beautifully with this broccoli alfredo dish. Whether you're looking for an accompaniment that is filled with greens or that will take this comfort dish to the next level – there's an option for you! Here are some of my recomendations:

• Garlic bread
• Baked chicken breast
• Grilled/sauted shrimp
• Caeser or garden salad
• Burrata
• And more!

Storing and reheating

To store this pasta, add it to an airtight container and keep in the refrigerator for up to 5 days. To reheat, warm some oil into a pan on the stove. Add the leftovers to the pan and stir occasionally until heated through. If you are taking this lunch to go and don't have access to a stove, you can also add your leftovers to a microwave-safe dish and heat on high for a few minutes.

The vegetables just won’t be as crisp if you use this method. Make sure to add some extra water when reheating using whichever method to ensure your pasta doesn't dry out.

Freezing this recipe

This dish is freezer friendly!

If you live alone or want to make this an easy reheating process, store this dish in individual portions in glass containers – this recipe will last in the freezer up to 3 months. When you're ready to reheat, pull a portion out of the freezer, sprinkle some water overtop to make sure the ingredients don't dry out and then microwave for 6-7 minutes, stirring halfway through the cooking time.

More one pot pasta recipes

• Pasta primavera
• Penne arrabiata
• Cajun chicken pasta

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on turning this pasta into leftovers
• Freeze this recipe in glass microwave-safe bowls up to 3 months

Healthy One Pot Broccoli Pasta Alfredo

This Healthy One Pot Broccoli Pasta Alfredo comes together in less than 30 minutes and it's got a delicious, creamy sauce that's healthier than traditional fettuccine alfredo!

4.91 from 11 votes

Print Pin Rate

Course: Pasta

Cuisine: American, Italian

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 335kcal

Author: Taylor Stinson

Ingredients

• ▢ 1 tbsp olive oil
• ▢ 4 cloves garlic minced
• ▢ 2 tbsp flour
• ▢ 1 cup chicken broth
• ▢ 1 cup 2% milk
• ▢ 1/4 tsp salt
• ▢ 1/4 tsp pepper
• ▢ 3/4 cup fresh parmesan cheese, grated
• ▢ 1 box Chickapea Pasta spirals or gluten-free pasta
• ▢ 1 head broccoli, cut into small florets

Instructions

• Add olive oil and garlic to a medium-sized pot over medium-high heat. Add in flour, whisking until a paste forms. Add in broth, milk, salt and pepper and bring to a boil. Lower heat and bring to a simmer.
• Add parmesan cheese, whisking well to combine. Add Chickapea Pasta spirals and stir well to coat, letting simmer for 4-5 minutes or so until pasta is tender. Stir in broccoli and cook another 2 minutes until broccoli is tender and sauce is mostly absorbed.
• Serve with extra parmesan cheese on top and enjoy!
• NOTE: if using regular pasta, make sure to boil the pasta separately for 8-10 min until fully cooked, then toss in sauce with broccoli.

Video

Nutrition

Calories: 335kcal | Carbohydrates: 37g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 567mg | Potassium: 220mg | Fiber: 8g | Sugar: 8g | Vitamin A: 400IU | Vitamin C: 37.1mg | Calcium: 290mg | Iron: 0.7mg

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