Dinner + Easy Healthy Recipes + Gluten Free + Lunch + Lunch/Dinner + Quick Healthy Meals + Vegetarian

Creamy Broccoli Pasta

26 June 2019
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A few years ago, my friends and I went to an Italian restaurant in Melbourne and shared a creamy broccoli pasta. It was so good that we still talk about it. Shortly after, I got a craving for a warm, creamy pasta.

So, of course, I started brainstorming a healthy version. This dish just proves how deliciously indulgent healthy food can taste. Just omit the parmesan and you have a completely dairy-free and gluten-free delicious winter meal.


Serves: 2

  • 2 x organic broccoli heads, chopped into florets
  • 1/4 cup milk of choice
  • 3 tbsp olive oil
  • 3 tbsp warm water
  • 1 tbsp parmesan cheese shavings (optional)
  • salt, to taste,
  • black pepper, to taste
  • chilli flakes, to taste
  • 1 packet of mung bean or brown rice pasta
  • chopped basil, to taste



  1. Steam or boil the broccoli heads until they’re soft. Cut them into florets.
  2. While the broccoli is steaming, cook the pasta according to the packet instructions.
  3. When the broccoli is cooked, place the broccoli in a food processor. Add the milk, olive oil, salt, pepper, chilli and parmesan (if using). Blitz until you’ve reached a creamy pure.
  4. Once the pasta is cooked, strain it and place it back into the pot. Add the broccoli sauce and stir it until the pasta is well coated.
  5. To serve, divide the pasta between bowls and top with extra parmesan and chopped basil.


For more nutritious recipe ideas, check out my 8-week Program.


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