Print

One Pot Broccoli Sun Dried Tomato Pasta with White Beans

closeup of broccoli sun dried tomato white bean pasta on a grey plate.
Print Recipe

A tasty, vegetarian dinner is a breeze to make with this one pot broccoli sun dried tomato pasta with white beans and parmesan. With only 8 ingredients and about 20 minutes, you can have a nutritious meal on the table!

Ingredients

Scale
  • 3 cloves garlic
  • 1/2 cup sun dried tomatoes jarred in olive oil
  • 1 tbsp of oil from the tomato jar
  • 1 large crown broccoli (2-3 cups florets)
  • 3 cups uncooked short whole wheat pasta, such as fusilli or bowtie pasta
  • 1 can white beans, drained and rinsed
  • 2 cups vegetable or chicken broth
  • 1 cup water
  • 1/2 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1/4 tsp red pepper flakes
  • 3/4 cup freshly grated parmesan cheese

Instructions

  1. Mince the garlic, chop the sun dried tomatoes into 1/2 inch pieces, and chop broccoli into bite-sized pieces.
  2. Heat 1 tablespoon of the oil from the sun dried tomato jar over medium heat in a large pot with a lid (I like to use a Dutch oven). Add the garlic and sauté for about 1 minute.
  3. Add the dry pasta, white beans, broth, water, salt, pepper and red pepper flakes. Stir and cover. Bring to a boil.
  4. Simmer pasta, covered, for 13 minutes, stirring every couple of minutes. If you're using regular white pasta, reduce the cook time to 10 minutes.
  5. Add the broccoli to the pot during the last 3-4 minutes of cooking. Stir, cover, and continue cooking.
  6. Once pasta is al dente and broccoli is tender crisp, turn off the heat and stir in the parmesan. Taste and add more red pepper or salt if needed.

Notes

  • You will need to stir every few minutes to prevent the pasta from sticking and so it cooks evenly. Make sure you replace the lid each time so that the pasta can absorb all of the liquid.
  • I use low sodium broth and white beans, then add salt to taste. If you're using full-sodium versions, you may need less salt.
  • For a vegan version, omit the parmesan. Feel free to add nutritional yeast to taste for a cheesy flavor.
  • Chickpeas can be used in place of white beans. 
  • Frozen broccoli florets can be used. Add during the last 5 minutes of cooking.
  • If you prefer more tender broccoli, add it a couple of minutes earlier or chop it into smaller pieces. Larger pieces will take longer to cook.
  • Leftovers can be stored in the refrigerator in an airtight container for up to 4 days.

Keywords: broccoli sun dried tomato pasta, sun dried tomato pasta with white beans, vegetarian broccoli sun dried tomato pasta

Find it online: https://livelytable.com/broccoli-sundried-tomato-pasta/