Creamy Broccoli Pasta

Sometimes it’s nice to chill out and let the food do the talking. Do exactly this by cooking up 3 recipes that elevate tomatoes, cauliflower, and broccoli to NEW heights with a few simple but effective hacks!

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1 ea broccoli(s)
150 ml double / heavy cream
1 clove(s) garlic
200 g dried pasta
10 g fresh basil
1 tbsp olive oil

1 – Get the kettle on
Fill the kettle with water and put it on to boil – this will be for the pasta later.

2 – Prep the broccoli
Cut 1 head of broccoli in half, then shred it crossways, stalk and all. Mince the broccoli like you might
chop herbs, the smaller the better!

3 – Assemble
Add the broccoli to a medium saucepan along with 150ml of cream and a generous pinch of salt.
Peel, then finely grate in 1 clove of garlic.

4 – Steam
Add 100ml of water, cover with a lid, and place the pan over a high heat. Simmer and steam for
8-10 minutes, until the broccoli has softened completely. Get on with the rest of the dish in the next
steps while you wait.

5 – Get the pasta on
Add 200g of pasta and a generous pinch of salt to another medium saucepan. Cover with boiling
water from the kettle, then place the pan over a high heat.

6 – Cook the pasta
Boil the pasta for 8-10 minutes, until soft but still with a slight bite. Reserve a mugful of pasta cooking
water for later. Get on with the rest of the dish in the next steps while you wait.

7 – Blend
Once the broccoli is ready, blitz until smooth with a hand blender. Season well with salt and pepper.

8 – Mix it up
Once the pasta is ready, drain through a colander, and add to the blended broccoli sauce. Toss to
coat the pasta in the sauce and add a splash of the pasta’s cooking water to loosen if the mix looks
a little thick.

9 – Serve
Divide the pasta between bowls. Top with 10g of basil leaves, drizzle over 1 tbsp of oil and serve.