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This is my go-to recipe for the nights when cooking feels like the absolute last thing I want to do and ordering takeout sounds very tempting. I’m never against picking up dinner when it makes sense, but sometimes it’s just more practical (and budget-friendly) to cook at home.
That’s where this one-pot, zero-prep wonder comes in. It’s light, creamy, packed with veggies, and comes together in just 30 minutes with minimal effort. Just gather your ingredients, dump them into a pot, and give it the occasional stir. That’s it.
The real secret here is leaning on the convenience of bagged broccoli florets, frozen peas, baby spinach, and pre-grated Parmesan cheese. And there’s no need to thaw the peas—just toss them in frozen. I like to keep all the ingredients for this dinner on hand at all times, because I know myself—some of those “absolutely not cooking” days are always coming.
Simply Recipes / Frank Tiu
Tips for Making My One-Pot Creamy Veggie Pasta
- If any of the broccoli pieces are huge, just break them into smaller pieces with your hands—no need to pull out a knife and cutting board here!
- For the cheese, look for store-bought grated Parmesan without additives so it will melt nicely into the sauce.
- Use any short, tube-y pasta you have—penne, rigatoni, cavatappi, or elbows all work well in addition to the shells.
Easy Tweaks
To put your own spin on this dish, try these easy variations:
- Add protein: Stir in some drained canned tuna for a cozy, tuna-casserole vibe or toss in shredded rotisserie chicken at the end of cooking.
- Give it a flavor boost: I’m obsessed with ranch seasoning powder and always keep a big container in the pantry. Stir in a tablespoon or two at the end for a zippy finish. A spoonful of pesto or a bit of lemon zest also adds a great punch.
- Switch up the veg: Try sliced sugar snap peas or asparagus instead of the broccoli. Basically, if you’d eat the veggie steamed, it’ll work in this pasta.
Simply Recipes / Frank Tiu
More Low-Lift Dinners
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1 pound medium pasta shells
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4 cups water
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1 1/2 cups whole or low fat milk
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4 ounces cream cheese
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4 tablespoons unsalted butter
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1 tablespoon onion powder
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2 teaspoons garlic powder
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2 teaspoons kosher salt, more to taste
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Freshly ground black pepper
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8 ounces broccoli florets (about 3 cups)
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1 to 2 cups frozen peas
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1 (5 or 6-ounce) container baby spinach
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1/2 cup grated Parmesan cheese (1 3/4 ounces), plus more for topping
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Combine the pasta and sauce ingredients:
In a Dutch oven or large heavy pot, combine the pasta, water, milk, cream cheese, butter, onion powder, garlic powder, salt, and several grinds of black pepper and stir. (The pasta will not be completely submerged and that’s okay.) Place the pot over high heat and bring to a boil.
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Cook the pasta and broccoli:
Reduce the heat to medium and cook, stirring occasionally to keep the pasta from sticking to the bottom of the pot, until the cream cheese has melted and the pasta is beginning to soften, about 4 minutes.
Add the broccoli to the pot, breaking up any large florets into smaller pieces using your hands. Bring it back to a boil, then continue cooking over medium, stirring occasionally, until the pasta is almost al dente and the broccoli is crisp-tender, about 4 minutes.
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Add the peas and spinach:
Stir the peas into the pasta and add the spinach on top. Cover the pot, lower the heat to low, and cook until the spinach is wilted and the peas are warmed through, about 2 minutes.
Remove the pot from the heat and uncover. Sprinkle in the Parmesan and stir to incorporate it along with the wilted spinach. Season to taste with salt and pepper. Serve topped with more Parmesan, if desired.
Leftover pasta will keep well in an airtight container in the fridge for up to 4 days.
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| Nutrition Facts (per serving) | |
|---|---|
| 398 | Calories |
| 18g | Fat |
| 45g | Carbs |
| 16g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 398 |
| % Daily Value* | |
| 18g | 24% |
| Saturated Fat 11g | 53% |
| 50mg | 17% |
| 751mg | 33% |
| 45g | 16% |
| Dietary Fiber 7g | 26% |
| Total Sugars 8g | |
| 16g | |
| Vitamin C 64mg | 321% |
| Calcium 252mg | 19% |
| Iron 3mg | 18% |
| Potassium 642mg | 14% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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