Ham and Broccoli Pasta

Let me tell you something about creamy pasta. Most versions are loaded with heavy cream and butter. This Ham and Broccoli Pasta is different creamy, satisfying, and a little lighter.

We’re talking penne pasta, tender broccoli florets, savory ham chunks, and a silky sauce made with oat cream and Dijon mustard. Finished with melted cheddar cheese and a crack of black pepper.

The oat cream keeps it dairy-free and lighter than heavy cream, but still rich and luxurious. The Dijon mustard adds a tangy kick that cuts through the creaminess. The ham adds smoky, salty depth. The broccoli adds color, crunch, and nutrients.

Thirty minutes. One pot for pasta, one pan for the sauce. And you’ve got a meal that’s perfect for weeknights, meal prep, or using up leftover ham.

Let’s make some pasta.

Try my Pesto Tuna Pasta recipe.

Why You’ll Love the Recipe

• 30 minutes start to finish. Fast enough for a weeknight.
• Dairy-free creamy sauce. Oat cream instead of heavy cream.
• Dijon mustard adds tangy kick. Brightens the sauce.
• Broccoli adds color and nutrients. Sneaky greens.
• Ham adds smoky, savory depth. Great for using leftovers.
• High protein + balanced carbs. Keeps you full.
• Gluten free option. Use GF pasta.
• Kid friendly. Creamy pasta always wins.
• Great for meal prep. Tastes even better the next day.

What You’ll Need to Make

You’ll need a large pot for pasta, a large pan for the sauce, a colander, a cutting board and knife, a measuring cup, a spatula or wooden spoon, and a grater for the cheese.

Ingredients (Serves 4):

• 10.5 oz. (300g) penne pasta
• 9 oz. (250g) broccoli, cut into small florets
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 9 oz. (250g) cooked ham, cut into chunks
• 1 tbsp. olive oil (for sautéing)
• 5 fl oz. (150ml) oat cream (or dairy-free cream)
• 1 tbsp. Dijon mustard
• 2.5 oz. (70g) cheddar cheese, grated
• Salt and black pepper, to taste

Nutrition per serving (estimated): Energy: ~580 kcal | Carbs: 58g | Protein: 32g | Fat: 26g | Fiber: 5g

Recipe Keys: High Protein, Dairy Free Option, Quick Meal, Kid Friendly, Meal Prep Friendly, One Pan + One Pot

Try my Chicken, Leek and Pea Pasta Bake recipe.

What You’ll Need to Do

Time: 30 mins

Alright, let’s make a creamy ham and broccoli pasta that’s fast, flavorful, and satisfying.

First, cook the pasta. Bring a large pot of generously salted water to a boil. Add the penne pasta and cook according to package instructions.

When the pasta has 4 minutes left, add the broccoli florets to the same pot. Cook for the final 4 minutes, until the broccoli is tender-crisp.

Drain the pasta and broccoli together and set aside.

While the pasta cooks, make the sauce. Heat 1 tablespoon of olive oil in a large pan over medium heat.

Add the finely chopped onion. Cook for 5 minutes, until softened.

Stir in the crushed garlic. Cook for 1 minute more, until fragrant.

Add the ham chunks, oat cream, and Dijon mustard. Bring to a gentle boil, then reduce the heat to a simmer.

Add the drained pasta and broccoli to the pan.

Stir in the grated cheddar cheese until melted and everything is well coated in the sauce.

Season with black pepper to taste. (The ham and cheese add salt, so taste before adding extra salt.)

Serve warm. Garnish with extra black pepper.

Enjoy with a fork. Get some pasta, some ham, and some broccoli in every bite.

Try my Beef and Greens Bean Pasta Bowl recipe.

Easy Ingredient Swaps

• No penne pasta? Use fusilli, rigatoni, or any short pasta.
• No ham? Use cooked chicken, turkey, or bacon.
• No oat cream? Use heavy cream (not dairy free), coconut cream, or cashew cream.
• No Dijon mustard? Use whole-grain mustard or yellow mustard.
• No cheddar cheese? Use Parmesan, Gouda, or dairy-free cheese.
• No fresh broccoli? Use frozen broccoli (add 2 minutes earlier).
• Gluten free: Use gluten-free pasta.
• Dairy free: Use oat cream and dairy-free cheese.

Try my Chicken Mushroom and Tomato Pasta recipe.

Some Twist and Tweak Ideas

• Spicy version: Add ½ tsp red pepper flakes with the garlic.
• Bacon version: Use crispy bacon instead of ham.
• Chicken version: Use cooked chicken instead of ham.
• Mushroom version: Add 8 oz sliced mushrooms with the onion.
• Pea version: Add 1 cup frozen peas with the broccoli.
• Cauliflower version: Use cauliflower instead of broccoli.
• Low carb version: Use zucchini noodles instead of pasta.

Try my Protein Pasta Sauce recipe.

Some Helpful Tips

• Cook broccoli in the same pot as pasta. Saves time and one less dish. Add when pasta has 4 minutes left.
• Don’t overcook the broccoli. Tender-crisp is the goal. 4 minutes is perfect.
• Use oat cream for a dairy-free sauce. It’s lighter than heavy cream but still creamy. Available in the plant-based section.
• Dijon mustard is the secret. Adds tangy brightness that cuts through the creaminess. Don’t skip it.
• Taste before adding extra salt. Ham and cheddar are already salty. Add pepper generously.
• Let the sauce simmer briefly. Helps the flavors meld together.

Try my Garlic and Beef Pasta recipe.

Some Budget-Friendly Tips

• Ham is often cheaper than chicken. Use leftover ham, deli ham, or a ham steak.
• Penne pasta is cheap. Buy a box. Store brand is fine.
• Broccoli is affordable. One head costs a few dollars. Use the whole thing.
• Oat cream can be pricey. Heavy cream is cheaper (not dairy free). Or make cashew cream.
• Cheddar in blocks is cheaper than pre-shredded. Grate it yourself.
• Make a double batch. Twice the pasta. Same amount of work. Freeze half.

Try my Pistachio Pesto Pasta with Roasted Chickpeas recipe.

Some Serving Ideas

• As a main course. One bowl is a full meal. Perfect for dinner.
• For meal prep. Portion into containers. Reheat for lunch all week.
• With a side salad. A simple green salad with lemon vinaigrette.
• With garlic bread. Because you can never have too much bread.
• For kids. Creamy pasta with ham and broccoli they’ll love it.
• For a crowd. Double the recipe. Use a larger pan.

Some Storage and Reheating Tips

Fridge: Store in an airtight container for up to 5 days. The flavors actually get better on day 2.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge. The sauce may separate slightly stir well when reheating.

Reheating:

• Microwave (fast): 2-3 minutes per portion. Add a splash of milk or water if dry.
• Skillet (best): Reheat over medium-low heat with a splash of oat cream or milk, stirring until hot.

Do not reheat more than once. Take out only what you’ll eat.

Final Thoughts

Look, I love a creamy pasta. But I don’t always want the heavy cream and butter. This Ham and Broccoli Pasta is my solution.

Penne pasta. Tender broccoli. Savory ham. A silky oat cream sauce with Dijon mustard. Melted cheddar cheese. A crack of black pepper.

Thirty minutes. One pot, one pan. 32g of protein. Dairy free option.

Make it for a weeknight dinner. Make it for meal prep. Make it for a crowd.

However you serve it, you’re getting a creamy pasta that’s anything but boring.

Now go cook some pasta.

~ Danny Davis

P.S. If you try the spicy version with red pepper flakes, let me know. That’s my go-to upgrade. The heat with the creamy sauce and salty ham? Perfect balance.

Ham and Broccoli Pasta

I made creamy pasta without the heavy cream. 😤 Ham, broccoli, penne, oat cream, Dijon mustard, cheddar. 30 minutes. 32g protein. Dairy free option. Weeknight hero. 🥦

Author: Danny Davis Courses: Dinner, Lunch Recipe Keys: High Protein M Meal Prep

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Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 4 Calories: 580

Ingredients

Servings

• 10.5 oz. penne pasta (300g)
• 9 oz. broccoli cut into small florets (250g)
• 1 onion, finely chopped
• 2 cloves garlic crushed
• 9 oz. cooked ham cut into chunks (250g)
• 5 fl oz. oat cream (150ml)
• 1 tbsp. Dijon mustard
• 2.5 oz cheddar cheese grated (70g)

Instructions

1. Bring a large pot of generously salted water to a boil. Add the penne pasta and cook according to package directions. During the final 4 minutes of cooking, add the broccoli florets to the same pot. Drain the pasta and broccoli together and set aside.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the finely chopped onion and cook for 5 minutes, until softened.
3. Stir in the crushed garlic and cook for 1 minute more, until fragrant.
4. Add the ham chunks, oat cream, and Dijon mustard. Bring to a gentle boil, then reduce the heat to a simmer.
5. Add the drained pasta and broccoli to the pan. Stir in the grated cheddar cheese until melted and well combined.
6. Season with black pepper to taste. Serve warm.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 580kcal

% Daily Value *

Total Fat 26g40%

Saturated Fat 11g56%

Cholesterol 55mg19%

Sodium 780mg33%

Total Carbohydrate 58g20%

Dietary Fiber 5g20%

Sugars 6g

Protein 32g64%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Approximate Glycemic Index (GI): 55–60 (medium)

Approximate Glycemic Load (GL) per serving: 30–34 (medium to high)

Note: This recipe has moderate to high carbohydrate content (58g per serving) with 5g of fiber from penne pasta, broccoli, and onion, resulting in approximately 53g of net carbs. The main carb sources are penne pasta (medium GI, refined flour), broccoli (very low GI), onion (low GI), and small amounts from oat cream (low GI) and cheddar (negligible). The high protein (32g) and fat (26g) help lower the overall glycemic response. For a lower GL version, use whole wheat penne (higher fiber, lower GI), reduce pasta to 3 oz per serving, or serve over zucchini noodles. For context, pure glucose has a GI of 100.

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