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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


  • 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


  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 (1)

(5 from 2 votes)
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Cindy1 month ago
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So easy and yummy!! Creamy sauce is very tasty.

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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 Meredith Corporation. 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. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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