Name: Mediterranean One-Pot Pasta with Broccoli and Cabbage
Prep time: 14 min
Cook time: 14 min
Total time: 28 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 400g spaghetti (uncooked); 300g broccoli (cut into small florets); 250g red cabbage (chopped into bite-sized pieces); 1 can (400g) chickpeas (drained and rinsed); 1 liter water; 3 tablespoons olive oil; 4 cloves garlic (minced or crushed); 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper; 0.5 teaspoon red pepper flakes (optional)

Mediterranean One-Pot Pasta with Broccoli and Cabbage

A simple and delicious one-pot Mediterranean pasta dish combining tender broccoli, red cabbage, and chickpeas. This beginner-friendly recipe requires minimal effort and delivers a nutritious, flavorful meal in under 30 minutes with just one pot to clean.

28 min

Easy

4 servings

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Taste Profile

Sweet2/10

Salty4/10

Sour0/10

Umami3/10

Spicy2/10

🥄 Texture

The pasta should be mostly al dente with a slight creamy starchiness from the one-pot cooking; broccoli will be tender-crisp while the red cabbage retains a bit of chew. Chickpeas add a firmer, buttery bite and the garlic-infused oil gives a smooth coating to the strands.

👃 Aroma

Warm garlic and olive oil are the dominant notes, layered with earthy oregano and a light green, vegetal scent from the broccoli and cabbage. There is a subtle toasty/starchy pasta aroma in the background and a faint nutty scent from the chickpeas.

🍷 Pairs Well With

A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio pairs well; alternatively a light-bodied rosé or sparkling water with a lemon wedge would complement the dish.

🥗 Side Dishes

Crusty sourdough or focaccia, a lemony arugula or Greek salad (cucumber, tomato, olives, feta), or a dollop of tzatziki; roasted cherry tomatoes or grilled eggplant would also work nicely.

Ingredients(11 items)

1400g spaghetti (uncooked)

2300g broccoli (cut into small florets)

3250g red cabbage (chopped into bite-sized pieces)

41 can (400g) chickpeas (drained and rinsed)

51 liter water

63 tablespoons olive oil

74 cloves garlic (minced or crushed)

81 teaspoon dried oregano

91 teaspoon salt

100.5 teaspoon black pepper

110.5 teaspoon red pepper flakes (optional)

Instructions

Pour 1 liter of water into your one-pot and bring it to a boil over high heat. This will take about 5 minutes.

Once the water is boiling, add the spaghetti and stir well to prevent sticking. Cook for about 8-10 minutes, stirring occasionally.

While the pasta cooks, heat 3 tablespoons of olive oil in a small pan over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, then set aside.

When the pasta is almost cooked (still slightly firm), add the broccoli florets and chopped red cabbage directly to the pot. Stir gently to combine.

Add the drained chickpeas, cooked garlic with oil, dried oregano, salt, black pepper, and red pepper flakes (if using) to the pot. Stir everything together well.

Cook for another 3-4 minutes until the broccoli is tender but still slightly firm, and the cabbage is softened. If the mixture looks too dry, add a splash of water.

Taste and adjust seasoning if needed. Serve immediately in bowls while hot.