One-pot pasta with broccoli and sun-dried tomatoes
This one-pot pasta dish features whole-wheat noodles, vibrant broccoli, and sun-dried tomatoes, all cooked in a creamy sauce made with cream cheese. It's a nutritious and straightforward meal, perfect for busy weeknights.
Cook time 20 min
Prep time 10 min
Ingredients:
4 garlic cloves1 tbsp olive oil
1 cup vegetable broth
16 oz whole-wheat pasta
2 cups broccoli
2 carrots
2 cups sun-dried tomatoes
1/2 cup cream cheese
1/2 tsp black pepper
1/2 tsp salt
1 tbsp grated parmesan cheese
1 cup basil leaves
This one-pot whole-wheat pasta is a delicious, nutritious, and easy-to-make meal that's perfect for any night of the week. Packed with fresh vegetables like broccoli and carrots, and enhanced with sun-dried tomatoes and cream cheese, this dish offers a creamy and satisfying flavor. Whether you're cooking for a family dinner or meal prepping for the week, this recipe is a fantastic choice.
Instructions:
- Mince the garlic cloves.
- Slice the carrots.
- Roughly chop the basil leaves.
- Set the remaining ingredients aside.
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the minced garlic and sauté for about 1-2 minutes until fragrant, but not browned.
- Pour in 1 cup of vegetable broth.
- Add the 16 oz of whole-wheat pasta to the pot.
- Add 2 cups of broccoli florets, 2 sliced carrots, and 2 cups of chopped sun-dried tomatoes to the pot.
- Stir everything together to ensure that the pasta and vegetables are evenly distributed.
- Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the vegetables are tender.
- Stir in 1/2 cup of cream cheese until it's fully melted and incorporated into the pasta.
- Season with 1/2 teaspoon of black pepper and 1/2 teaspoon of salt.
- Once everything is well mixed, sprinkle 1 tablespoon of grated Parmesan cheese on top.
- Add 1 cup of roughly chopped basil leaves and gently stir to combine.
- Ladle the pasta into bowls and serve immediately.
- Optionally, garnish with extra grated Parmesan cheese and a few fresh basil leaves.
This one-pot whole-wheat pasta with broccoli, carrots, sun-dried tomatoes, and cream cheese is not only wholesome and creamy but also a breeze to prepare. It's a vibrant, nutrient-rich dish that proves healthy eating can be both simple and delicious. Enjoy this meal with a generous sprinkle of grated parmesan cheese and fresh basil leaves for an extra burst of flavor.
One-pot pasta with broccoli and sun-dried tomatoes FAQ:
The whole-wheat pasta should be cooked for about 10-12 minutes on a simmer after bringing the mixture to a boil. Stir occasionally to ensure even cooking.
Store any leftover one-pot pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of vegetable broth if it seems dry.
Yes, you can substitute with other fresh vegetables such as bell peppers, spinach, or zucchini. Adjust the cooking time as necessary based on the tenderness of the vegetables you choose.
You can use alternatives like Greek yogurt, cottage cheese, or a dairy-free cream cheese to keep the dish creamy. Adjust according to your dietary preferences.
The pasta is done when it's al dente, meaning it should be firm to the bite but not hard. Check a noodle for the right texture during the last few minutes of cooking.
Tips:
- Make sure to finely chop the garlic to evenly distribute its flavor throughout the dish.
- For a richer taste, you can use sun-dried tomatoes packed in oil, but make sure to drain the excess oil before adding them to the pot.
- Cut the broccoli and carrots into bite-sized pieces to ensure they cook evenly and blend well with the pasta.
- Feel free to add more vegetable broth if the pasta absorbs too much liquid before becoming tender.
- Stir the cream cheese thoroughly into the pasta to create a smooth, creamy sauce that coats every ingredient.
- Top the finished dish with extra grated parmesan cheese and fresh basil leaves for added flavor and a lovely presentation.
Nutrition per serving
6 ServingsCalories 280kcal
Protein 13g
Carbohydrates 50g
Fiber 9g
Sugar 18g
Fat 8g
More recipes
Ham, asparagus and red pepper frittata with parmesan cheese
A protein-packed ham and asparagus frittata with parmesan.
26 Dec 2025Bacon carbonara with parmesan cheese
Enjoy a quick and creamy bacon carbonara in under 30 minutes.
15 Feb 2026Tarragon and lemon roast chicken
Roast chicken stuffed with tarragon and lemon, served with potatoes.
10 Jan 2026Herb-crusted baked pork chops with white wine sauce
Tender baked pork chops in a rich white wine sauce.
28 Jan 2026One-pot french-style chicken casserole
Hearty one-pot French chicken casserole with creamy sauce.
13 Jan 2026