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Creamy broccoli pasta

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If you're entertaining friends or family, you could serve this dish with some griddled peppers or asparagus.
Serves
4
Prep
5
Cook
30
Each 375g serving contains (excludes serving suggestion)
KCal
466
Carbs
62.8g
Fibre
13.9g
Protein
17.2g
Fat
14.1g
Saturates
5.10g
Sugars
3.7g
Salt
0.60g
Portion Fruit & Veg
1
Ingredients
Ingredients
350g lentil pasta or wholegrain pasta
2tbsp olive oil
500g broccoli heads, trimmed
1 garlic clove, peeled and finely chopped
25g fresh spinach, roughly chopped
250ml vegetable stock, made using 1 stock cube
freshly ground black pepper
150g half-fat crème fraiche or vegan cream
25g basil leaves
2tbsp lemon juice
To serve: lemon zest and torn basil leaves
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Method
  1. Cook the pasta according to packet instructions.
  2. Meanwhile, heat the oil in a large frying pan over a medium-low heat. Roughly chop the broccoli (reserving 12 florets to add to the pasta water in the last few minutes of cooking), and sauté with the garlic for 5 minutes.
  3. Add the spinach and stock, season with pepper, and bring to the boil. Simmer for 10 minutes, or until the broccoli is cooked.
  4. Once cooked, remove from heat, stir through the crème fraiche or vegan cream, basil and lemon juice, and blend.
  5. When the pasta and broccoli florets are al dente, drain, divide between four bowls and pour the sauce on top.
  6. Serve with some lemon zest and torn basil leaves.
Chefs tips

Make a spicier, lower-fat version of this dish by substituting the vegan cream/crème fraiche for 150g tinned chopped tomatoes and add a deseeded, chopped red chilli when sauteeing the garlic.

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