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  • Prep-time: / Ready In:
  • Makes 8 cups

This satisfying pasta dish combines all the best ingredients: hearty whole grain rotini, fresh veggies, and a creamy, tangy sauce to tie it all together. The best part? It only uses a single pot for minimal kitchen cleanup. Feel free to swap in any produce that you enjoy to make it a truly customized dish.

Tip: Save a little water from cooking the pasta—the starch in it adds extra creaminess to the finished sauce. To make it gluten-free, substitute gluten-free pasta such as lentil, brown rice, or chickpea pasta.

One-Pan Creamy Pasta with Broccolini with a creamy sauce being poured over it

Ingredients

  • 8 oz. dry whole wheat rotini pasta
  • 6 oz. fresh Broccolini, trimmed, sliced lengthwise, and cut into 1½-inch pieces
  • 1 cup low-sodium vegetable broth
  • 1 8-oz. package fresh cremini mushrooms, quartered
  • 1 medium zucchini, quartered lengthwise and sliced (2 cups)
  • 1 medium yellow squash, quartered lengthwise and sliced (1¼ cups)
  • ¾ cup slivered red bell pepper
  • ½ cup chopped onion
  • 3 cloves garlic, minced
  • ¼ cup cashew butter or tahini
  • 3 tablespoons nutritional yeast
  • 1 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. In a large pot cook pasta according to package directions; reserve 1½ cups pasta cooking water. Drain; set rotini aside.
  2. In the same pot, cook Broccolini with ¼ cup of the vegetable broth over medium-high about 3 minutes. Add the next six ingredients (through garlic); cook 5 minutes more or until just crisp-tender, stirring frequently. Remove from heat; add rotini and squash.
  3. In a bowl whisk together the remaining ¾ cup broth and the next four ingredients (through mustard). Add to pasta mixture in pot; toss to combine. Add reserved pasta cooking water a little at a time until creamy. Return to heat; heat through. Season with salt and black pepper.

Comments (20)

(4.6 from 10 votes)
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Kelly1 month ago
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I had high expectations for this easy one pot pasta with loads of veggies but i agree with some of the other comments that is was a little bland. It was definitely creamy enough it just needs more flavour and it will be great. I definitely need more quick and easy recipes!

Karen1 month ago
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Tastier on day 1; average overall.

Lauren3 months ago
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What can I use instead of tahini? Not allowed any oils.

Karen L.2 months ago
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You can find tahini without added oil (for example “Once Again”) or you can make your own – it is just ground sesame seeds.

Jennifer4 months ago
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Maybe I did something wrong, but the sauce was crazy runny and far from creamy. It was still delicious, but next time I will put in far less broth than the recipe calls for.

The recipe is unclear about when to add the squash. I like my squash more al dente, so I cooked the other veggies 3 minutes before adding the squash and then cooked it another 3 minutes. That turned out perfect for my taste.

Samantha Mull6 months ago
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This was so good! Also this recipe was easy to make!

SW6 months ago
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Looks great! Tasted great!

Teresa Cancel7 months ago
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Filling but I still added some extra garlic salt to taste

Linnea8 months ago
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My family loves this pasta.

Susan Holmes7 months ago
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What is the serving size

Brad Leeger9 months ago
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Are you supposed to add the pasta water to the sauce little by little, and then put the sauce on the pasta, or add the sauce to the pasta and then the water to the pasta and sauce little by little?

Barbara Monroe8 months ago
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Combine the pasta and sauce and add small amts of pasta water to make it creamier.

Liz9 months ago
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What’s a substitute for cashew butter, besides tahini? Is sunflower butter acceptable?

Shannon7 months ago
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I use almond butter and it is delicious!

Minnow9 months ago
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I’m confused about the directions for this recipe, and I’m not sure I’m reading it right. It says “Add the next six ingredients (through garlic); cook 5 minutes more or until just crisp-tender, stirring frequently. Remove from heat; add rotini and squash.” When you add the six ingredients, you add the squash. So how can you add the squash when you add the rotini?

Novella8 months ago
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Amazing! I was not expecting this to be as tasty as it was. Definitely will be adding this to the weekly rotation.

Anjie9 months ago
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It SHOULD say “add rotini TO squash”

Evie9 months ago
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You already cooked the rotini.

Rebecca Waldron-Geranis9 months ago
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So fantastic! I tried roasting the veggies instead and also put the sauce ingredients in the high powered blender which turned them into a nice thick sauce. I love how I am learning to not use oil! I thought it was always necessary! Thank you, Forks Over Knives!

Cindy1 year ago
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So easy and yummy!! Creamy sauce is very tasty.

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Headshot of Shelli McConnell
about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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