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Broccoli Pasta

Prep Time:

5 Minutes

Cook Time:

15 Minutes


4 Servings


  • 1 broccoli, chopped into florets

  • 1 garlic clove, unpeeled

  • 2 tbsp olive oil

  • 250g pasta shells

  • ½ small pack parsley

  • ½ small pack basil

  • 30g toasted pine nuts

  • ½ lemon, zested and juiced

  • 30g parmesan (or vegan alternative), plus extra to serve


Step 1

Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.

Step 2

Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse into a pesto consistency and season well.

Step 3

Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a grinding of black pepper, to taste.

Kcal 372

Fat 14g

Carbs 43g

Protein 15g

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