This Healthy One Pot Broccoli Pasta Alfredo has a delicious, creamy sauce that's healthier than traditional fettuccine alfredo!
Ingredients and substitutions
- Butter – or a butter substitute of your choice like margarine or olive oil.
- Garlic – fresh minced garlic is best, but jarred minced garlic can be used in a pinch.
- Vegetable broth – chicken broth is the best substitute here.
- Milk – I used 2% milk, but you can use any milk or dairy-free milk of your choice.
- Salt & pepper – to taste.
- Rotini pasta – use any pasta of your choice like penne, fusili or even gluten-free pasta.
- Broccoli – you can use either fresh or frozen broccoli for this recipe.
- Heavy cream – half and half would also work, but the pasta won't be as creamy.
- Parmesan cheese – nutritional yeast is a good dairy-free substitute.
How to make broccoli alfredo pasta
Step 1: Sauté the garlic.
Saute the garlic in the butter until fragrant
Step 2: Make the sauce.
Add in the broth, milk, salt and pepper and bring to a boil.
Step 3: Add in the pasta.
Coat the pasta in the sauce and stir until the liquid has mostly absorbed.
Step 4: Stir in the broccoli.
Add in the broccoli during the last 5 minutes of cooking time.
Step 5: Stir in the heavy cream and parmesan.
Step 6: Serve and enjoy!
Garnish with extra parmesan on top and dig in!
Frequently Asked Questions
I find that homemade alfredo sauce makes all the difference when it comes to flavour. Jarred alfredo sauce might be a bit bland, but the fresh alfredo sauce in this recipe tastes so much better!
The heavy cream and parmesan cheese will make the alfredo sauce nice and thick, but if you want it to be even thicker, you can stir in a cornstarch slurry or some pasta.
If you want to try making this alfredo pasta dairy-free, you'll need to swap out the milk and heavy cream for a dairy-free milk of your choice (like almond milk or soy milk), and substitute the parmesan for nutritional yeast. The pasta likely won't be as creamy, but you could definitely give it a try!
If you want to make this yummy healthy broccoli pasta for a party or family get-together, you can make it up to 5 days in advance or even freeze it for up to 3 months.
Storing and reheating
Store any leftovers of this broccoli pasta alfredo in the fridge for up to 5 days. I like to store individual portions in airtight glass containers for easy reheating! You can reheat it in a pan on the stovetop or in the microwave for 1 to 2 minutes. I'd recommend sprinkling some water over top before reheating so the pasta doesn't dry out.
Freezing this recipe
This pasta is freezer-friendly! You can store it in the freezer for up to 3 months in glass containers. When you're ready to enjoy, sprinkle some water over top and reheat it straight from frozen in the microwave for 6 to 7 minutes, stirring halfway through the cooking time. Garnish with some fresh parmesan and dig in.
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One Pot Broccoli Pasta Alfredo
- 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!