Have I already mentioned I’ve been a ‘little’ obsessed with this kind of cooking recently? I think I might have noted that once or twice… and I guess I can see I a veeery nice and bright future for me and one-pot dishes in the future. 🙂
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This one-pot pasta recipe is another flavorful and super quick dish that will make your belly happy. There’s cheese, there’s garlic, there’s pasta, what else is there to wish for…
As I have mentioned earlier, with a little baby in the house, I became a really big fan of ‘one-pot dishes’.
They save you so much time and most often result in a very delicious and flavorful dish. They are the perfect choice when you are short on time but still refuse to give up on the idea of warm and comforting lunch or dinner.
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With one-pot meals, it’s all about the right amounts of ingredients. They all get cooked together, in one pot, having just enough time to lend each other all the delicious flavors.
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Full of cheese and healthy vegetables, this pasta is definitely one of the yummiest one-pot meals I have ever tasted…
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If you’d like to give this dish a try, which I highly recommend, you can find all the information below.
Heat the olive oil in a large pot. When the oil is hot, toss in the onions and season with a pinch of salt and pepper. Cook on medium-low until translucent. Add the garlic and cook for about 30 seconds, until fragrant. Add the mushrooms and allow to heat through and cook slightly, about 5 minutes.
Throw in the chopped red pepper and white beans, season with more salt and pepper, and add the nutmeg. Stir everything together, then pour in the broth, milk and pasta.
Raise the heat for a few minutes to bring the liquid to a boil, then cover the pot and lower the heat to a simmer. Cook for 7-9 minutes, stirring occasionally, until the pasta is done – it will have absorbed most of the liquid and should be al dente. Remove from heat and immediately mix in the spinach and cheese, stirring until the cheese has melted. Add more salt and pepper to taste, then serve with freshly grated Parmesan.
Broccoli Fettuccine Alfredo, doesn’t it sounds just delicious?
And the good news is that it in fact is.
This is a slightly lightened up version of the ‘real’ Alfredo, but it still tastes delicious and creamy. And hard to forget. And divine… ok, let me stop myself right there because I could go on and on with this recipe; it’s really good.
In our family this pasta dish was a big hit and I am definitely making it again. We were all truly impressed.
And here’s how to make it…
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In a large pot, bring salted water to a boil, add pasta and cook according to the package directions until al dente. When the pasta is finished cooking, reserve 1/2 cup (120 ml) of the starchy pasta water and then drain the pasta in a colander.
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In another larger pot, bring salted water to a boil and cook broccoli florets until cooked but still slightly crunchy.
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In a medium saucepan, melt the butter, add minced garlic and cook for about 2 minutes. Add flour and cook for another 2 minutes. Whisk in the milk, increase the heat to medium-high, reach simmer and whisking the sauce constantly, allow to simmer for about 6 minutes, until the sauce thickens slightly. Remove the saucepan from the heat and stir in the Parmesan cheese. Add salt, pepper and nutmeg to taste (it is recommended to make the sauce slightly saltier than you’d prefer if you were eating the sauce alone; once it’s spread out over the pasta and broccoli it will taste more mild).
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Finally, return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the cooked broccoli and then pour the Parmesan sauce over top.
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Stir to coat everything in the sauce.
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And serve.
Enjoy, dear friends! This is one yummy dish indeed.
In a large pot, bring salted water to a boil, add pasta and cook according to the package directions until al dente. When the pasta is finished cooking, reserve ½ cup (120 ml) of the starchy pasta water and then drain the pasta in a colander.
In another larger pot, bring salted water to a boil and cook broccoli florets until cooked but still slightly crunchy.
In a medium saucepan, melt the butter, add minced garlic and cook for about 2 minutes. Add flour and cook for another 2 minutes. Whisk in the milk, increase the heat to medium-high, reach simmer and whisking the sauce constantly, allow to simmer for about 6 minutes, until the sauce thickens slightly. Remove the saucepan from the heat and stir in the Parmesan cheese. Add salt, pepper and nutmeg to taste (it is recommended to make the sauce slightly saltier than you’d prefer if you were eating the sauce alone; once it’s spread out over the pasta and broccoli it will taste more mild).
Finally, return the cooked pasta to the large pot that it was boiled in (with the burner turned off). Add the reserved pasta cooking water and toss the pasta to loosen it up. Add the cooked broccoli and then pour the Parmesan sauce over top. Stir to coat everything in the sauce and then serve!
This meal falls right into the ‘quick to make yet so very delicious’ category of dishes.
With only a few ingredients to use and one pot to put them in to be cooked all at the same time, this recipe is the perfect choice for a weeknight dinner.
To imagine the taste, just think of Fettuccine Alfredo, but without the heavy cream or cream cheese.
And as the garlic and Parmesan combination in the title already promises, this pasta is incredibly yummy and truly impossible to resist. We loved it!
Heat olive oil in a large skillet over medium high heat.
Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in chicken broth, milk, butter and pasta.
Season with salt and pepper, to taste (I added ½ tsp salt and ¼ tsp ground black pepper).
Bring to a boil. Reduce heat and simmer, stirring frequently, until pasta is cooked through, about 18-20 minutes. Stir in Parmesan. If the mixture is too thick, add more milk as needed.
Serve immediately. Garnish with parsley, if desired.
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