One Pan Broccoli, Sundried Tomato and White Bean Pasta

broccoli sundried tomato white bean pasta on a white plate with a gold fork

Getting a tasty and nutritious family meal on the table has never been easier than this 15-minute, one-pan broccoli, sundried tomato and white bean pasta! (nut-free)


  • 1 package Knorr® Selects White Cheddar Broccoli with Cavatappi Pasta
  • 1 1/2 cups water
  • 1/2 cup low fat milk
  • 1 tbsp olive oil
  • 4 cups additional broccoli florets
  • 1/2 cup sundried tomatoes, quartered (I like the jarred ones packed in oil)
  • 1 cup white beans, drained and rinsed


  1. In a large skillet with a lid, stir together contents of Knorr® Selects White Cheddar Broccoli with Cavatappi Pasta package, water, milk and olive oil. Stir in broccoli florets.
  2. Bring to a boil over medium-low heat. Lower heat and simmer, covered, for 7 minutes. Remove lid and stir in sundried tomatoes and white beans. Cover and cook for another 1-2 minutes, until beans and tomatoes are warmed through.
  3. Remove from heat and serve.


  • You can use frozen or fresh broccoli florets in this recipe.
  • If you can't find jarred sundried tomatoes, dry ones work as well.
  • If you don't have white beans, try chickpeas instead!
  • Leftovers can be stored in the refrigerator in an airtight container.

Keywords: broccoli sundried tomato pasta, broccoli cheese pasta with sundried tomatoes, vegetarian broccoli sundried tomato pasta