One-Pot Creamy Broccoli and Herb Pasta
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer, Main Course, Pasta, Side Dish
Cuisine: American
Servings: 6
Calories: 200kcal
Author: Geri
- 8 ounces dried, short pasta like penne, rotini, shells, etc.
- 2 cups unsweetened, original almond milk
- 1 1/4 cups fat free chicken or veggie stock
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp freshly ground black pepper
- 1/2-1 tsp kosher salt
- 2 cups finely chopped broccoli
- 2 tbsp light cream cheese
- 1/3 cup freshly grated parmesan cheese
In a large pot with a lid, combine the pasta, almond milk, chicken stock, and all seasonings. Bring to a boil, cover, and lower heat to medium-high. Cook for about 5 minute.
Add in broccoli and mix. Cover again an cook for another 8-10 minutes. Lower heat of it bubbles over.
Remove lid and turn heat to low. Add cheeses and mix until melted through and sauce is slightly thick, about 2-3 minutes.
Calories: 200kcal | Carbohydrates: 32g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Fiber: 2g | Sugar: 2g