Creamy Broccoli Pasta


Creamy Broccoli (Vegetarian) Pasta

Years ago my friends and I went to this Italian restaurant in Melbourne and shared the creamiest broccoli pasta – that we still talk about. Then, a Sunday morning yoga session got me craving a warm creamy pasta dish. So of course I started brainstorming a healthy version of that to-die-for broccoli pasta! This dish just proves how deliciously indulgent healthy food can taste. And it’s so detox friendly! Just omit the parmesan and you have a completely dairy-free, gluten-free and guilt-free delicious winter meal!

Creamy Broccoli Pasta

Serves: 2


  • 2x organic broccoli heads
  • 1/4 cup milk of choice
  • 3 tbsp olive oil
  • 1 tbsp parmesan cheese shavings (optional)
  • Salt, pepper, chilli flakes – as desired
  • 1 packet of Mung Bean or Brown Rice Pasta
  • Grated parmesan and chopped basil, for topping


  1. Steam or boil the broccoli heads until soft and then cut them into florets.
  2. While the broccoli is steaming, boil the pasta in a pot of water on the stove.
  3. When the broccoli is cooked, add the broccoli to a food processor. Slowly add in the milk, olive oil and warm water – add enough warm water so that the broccoli becomes pureed.
  4. Add the seasoning and parmesan to the broccoli while it is being pulsed in the food processor.
  5. Strain the pasta once cooked and add to a bowl.
  6. Add the broccoli sauce to the pasta in a bowl. Top the pasta with extra parmesan and chopped basil.

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