This creamy pasta and broccoli recipe is a simple vegetarian dish that comes together in under 15 minutes! It does not contain any cream, is low in fat, super easy to make and perfect as a family dinner.
If you are looking for a new and exciting way to enjoy broccoli try this speedy, nutritious broccoli and pasta recipe. It's made using broccoli rice (i.e. finely chopped broccoli) and fussili pasta as well as a generous amount of deliciously creamy and healthy sauce.
Why this recipe works
- Broccoli rice cooks very quickly and stays bright green.
- You can use broccoli florets as well as the stem so nothing gets wasted!
- The recipe does not contain heavy cream! Instead it uses naturally low in fat ricotta for extra creaminess.
Pasta and broccoli ingredients
The creamy white sauce in this recipe is made using a little butter, flour and milk. I have thickened the sauce with some ricotta cheese and added a handful of grated parmesan for more depth of flavour.
The broccoli is cooked with the garlic in a little oil and then stirred into the sauce along with the cooked pasta. And that's all the ingredients you'll need to make this creamy broccoli pasta.
How to prepare the broccoli
To prepare the broccoli cut the stem, place it on one end on top of a cutting board and remove the thick outer layer by cutting downwards all the way around. Then chop roughly the stem along with the florets. Place in a food processor and pulse until the broccoli starts forming a crumbly mixture.
Try not to overblend your broccoli rice.
If you are a fan of broccoli rice you might also like broccoli rice patties with cheese and creamy vegan broccoli spinach soup.
Step-by-step recipe instructions
1.Boil the pasta in salted water according to packet instructions (while the pasta is cooking prepare the broccoli rice as described above).
In a large pan heat up the oil, add the garlic and broccoli, season and cook over a medium heat for 5-6 minutes or until softened stirring all the time. Remove from the heat and transfer into a large bowl.
2. To make the sauce heat up the butter, add the flour and whisk until the mixture becomes thick and smooth. Add the milk, increase the heat and cook stirring with a whisk until the sauce thickens and starts bubbling up. Lower the heat then simmer for 1 minute whisking all the time. Remove from the heat and whisk in the parmesan and ricotta until smooth. Adjust the seasoning if needed.
3. Stir in the cooked pasta, broccoli, add a splash of pasta water and adjust the seasoning if needed.
4. Serve immediately.
How to reheat the leftovers
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.
Tips and FAQs
- Use the florets as well as the stem of the broccoli.
- Do not overblend the broccoli. Unless you have a very large blender I recommend pulsing the broccoli in 2 batches.
- You can make the broccoli rice by simply chopping the broccoli quite finely, but this will take longer to do.
- Cooking the broccoli for 5-6 minutes should be enough if you like your broccoli al dente, slightly crunchy, but you can cook it longer if you prefer. Try not to overcook it though as it might lose its bright green colour and become too soft.
- Use fusilli, penne, macaroni, farfalle, tagliatelle or spaghetti.
- Reserve the water from cooking the pasta to add into the sauce if needed.
- Delicious served as is but you can also enjoy it with chopped parsley or basil, fried garlic for an extra garlicky finish or parmesan shavings.
- Best served immediately.
- Not suitable for freezing.
You might also like
Check out this collection of 12+ healthy vegetarian pasta meals.
Keep in touch!
If you've made this creamy broccoli ricotta pasta I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Creamy Pasta and Broccoli (Low Fat)
Equipment
- Large pan
- Medium size pot for cooking the pasta
Ingredients
- 220 g raw fusilli pasta reserve â…” cup water from cooking the pasta
- 350 g broccoli
- 2 garlic cloves finely chopped
- 1â…“ tbsp butter
- 1 tbsp flour
- 360 ml semi-skimmed/light milk
- 40 g parmesan cheese grated, make sure it's vegetarian
- 5 tbsp ricotta cheese
- 2 tbsp olive oil
- sea salt and pepper to taste
Instructions
- Boil the pasta in salted water as per packet instructions. Meanwhile prepare the broccoli. Cut the stem, then place it on one end on top of a cutting board. Remove the tough outer layer by cutting downwards all the way around. Roughly chop the stem along with the florets.
- Make broccoli rice by pulsing 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.Â
- In a large pan heat up the oil, add the garlic and broccoli, season and cook over a medium heat for 5-6 minutes until softened stirring all the time. Remove from the heat and transfer into a large bowl.
- To make the sauce heat up the butter, add the flour and whisk until the mixture becomes thick and smooth. Add the milk, increase the heat and cook stirring with a whisk until the sauce thickens and starts bubbling up. Lower the heat then simmer for 1 minute whisking all the time.
- Remove from the heat and whisk in the parmesan and ricotta until smooth. Adjust the seasoning if needed.Â
- Stir in the pasta, broccoli, add a splash of pasta water and adjust the seasoning if needed. Serve immediately.
Notes
- Use the florets as well as the stem of the broccoli.
- Do not overblend the broccoli. Unless you have a very large blender I recommend pulsing the broccoli in 2 batches.
- You can make the broccoli rice by simply chopping the broccoli quite finely, but this will take longer to do.
- Cooking the broccoli for 5-6 minutes should be enough if you like your broccoli al dente, slightly crunchy, but you can cook it longer if you prefer. Try not to overcook it though as it might lose its bright green colour and become too soft.
- Use fusilli, penne, macaroni, farfalle, tagliatelle or spaghetti.Â
- Reserve the water from cooking the pasta to add into the sauce if needed.
- Delicious served as is but you can also enjoy it with chopped parsley or basil, fried garlic for an extra garlicky finish or parmesan shavings.
- Best served immediately. You may have to add a splash of water or milk and adjust the seasoning when reheating the pasta.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
This looks tasty and healthy! I love the way you have riced the broccoli and mixed it in to the pasta - I hadn't thought of that. I'll be giving this a go for sure.
Thanks Anna, let me know how it turns out for you!
I've never made broccoli rice before but it sounds like a great idea. I'll have to see if the kids will go for it!
It's a lot more fun than cooked broccoli florets, my own kids definitely prefer the riced version.
Oh Monika this recipe sounds delicious, quick and easy too. I've not made broccoli rice before I shall try it. Thank you for linking to #CookBlogShare
Thank you Jacqui, broccoli rice is definitely worth trying!