*Updated May 7, 2019
This simple healthy broccoli pasta alfredo with ricotta is a delicious vegetarian weeknight dinner idea that comes together in just over 10 minutes! This creamy. low fat pasta dish is made using broccoli rice – scroll down to find out how to make it.
If you are looking for new and exciting ways to eat more broccoli try this speedy, nutritious broccoli pasta alfredo. There is no heavy cream or excessive amount of cheese yet the sauce is deliciously rich and creamy.
How to make broccoli rice
Broccoli rice is super easy to make! Simply roughly chop the broccoli (raw) and blitz for a few seconds until it starts forming a crumbly mixture. (The only potentially tricky bit is being careful not to overblend it and turn into a paste). Broccoli rice cooks very quickly, stays bright green and uses the entire broccoli, i.e. florets and stalk, so nothing is wasted.
To prep the broccoli cut the stalk, place it on one end on top of a cutting board and slice the thick outer layer off all the way around. Then chop roughly along with the florets. Blitz until it starts forming a crumbly mixture.
Unless you have a very large blender I recommend blitzing the broccoli in 2 batches.
How to make healthy broccoli pasta alfredo
Whilst your pasta is bubbling away prepare the broccoli rice (as explained above). Once your pasta has been cooking for about 3 minutes start making the sauce.
In a large shallow pan heat up 2 tablespoon of the oil, add the garlic and broccoli rice, season and cook over a medium heat for about 5 minutes, stirring often. Then make a well in the centre, add the ricotta, fromage frais, grated parmesan and some of the water (from cooking the pasta) and whisk to combine. Remove from the heat, add in the pasta and stir thoroughly. Add a bit more water if necessary, adjust the seasoning and serve.
What pasta is best in broccoli rice alfredo
I used fussili but penne or tagliatelle would also be good choices. Or simply use your favourite.
What substitutions can I make
I used naturally low in fat fromage frais (fromage blanc) in the creamy sauce but you could use the more popular creme fraiche (though it’s significantly more calorific).
How to reheat leftover broccoli pasta alfredo
Add a splash of water or milk when reheating the dish (in the microwave or on the stove top). You might also have to adjust the seasoning and perhaps add a sprinkle of parmesan.
You might also like this other healthy no cream alfredo sauce with zoodles.
More healthy easy vegetarian pasta recipes
Check out this collection of 12+ healthy vegetarian pasta meals.
Healthy Broccoli Pasta Alfredo with Ricotta
- 2 cups fusilli, penne or tagliatelle pasta reserve 2/3 cup water from cooking the pasta
- 1 small broccoli approx. 350 g
- 2 garlic cloves finely chopped
- 1/2 cup finely grated parmesan cheese make sure it's vegetarian
- 6 tbsp ricotta cheese
- 3 tbsp fromage frais/fromage blanc
- 2 tbsp olive oil
- 1/3 tsp onion granules
- Salt and pepper to taste
- While the pasta is cooking prepare the broccoli. Cut the stem, then place it on one end on top of a cutting board. Slice the tough outer layer off downwards all the way around. Roughly chop along with the florets.
- Make broccoli rice by blitzing the chopped broccoli for a few seconds until it starts forming a crumbly mixture (don't overblend and turn it into a paste). It's best to do this in batches to get even crumbs.
- Approximately 3 minutes into cooking the pasta start making the sauce. In a large pan heat up the oil, add the minced garlic and broccoli rice, season and cook over a medium heat for 5 minutes stirring often. Make a well in the centre, add the ricotta, fromage frais, parmesan, onion granules and some of the water from cooking the pasta (your pasta should be ready by now) and whisk to combine. Stir into the broccoli and remove from the heat. Stir in the pasta, adjust seasoning and add more water if necessary.
- Top with parmesan shavings and lightly fried slices of garlic (optional).
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