Broccoli Pasta with Chilli and Garlic

Broccoli Pasta with Chilli

Broccoli Pasta with Chilli and Garlic is great when I want or when I need a super hit of green vegetables. This pasta is so quick and easy to prepare that it’s hard to believe it’s so healthy. To be honest I’d eat broccoli all day long if I could so I’m a bit biased when it comes to this recipe!! If you’re not a big fan of broccoli you could easily switch it for another veg such as cauliflower of spinach. I cook this for my son all the time as it’s a great way to trick him into lots of greens without him pulling a face. If you want you could also add some nuts such as walnuts or pine nuts. Purist Italian mammas insist on using orecchiette pasta but you can use whatever pasta you have at hand.


Pasta with Broccoli and Chilli and Garlic
Prep time
Cook time
Total time
Recipe type: Pasta
Cuisine: Italian
Serves: 2
  • 400g broccoli
  • 1 tsp olive oil
  • 2 cloves garlic, chopped
  • ¼ small onion, chopped
  • 1 tsp chilli oil or ½ red chilli, chopped
  • 200g short pasta
  • salt
  • 1tbsp good quality extra virgin olive oil
  • handful parmesan cheese
  • freshly ground black pepper
  1. Fill a medium sized pot of water with 1 tsp of sea salt and then bring to the boil
  2. Wash and chop the broccoli into florets
  3. Place the broccoli into the pot, when it has come to the boil reduce to a medium heat
  4. Cook for 5 minutes
  5. While the broccoli is cooking fry the garlic onions and chilli oil or fresh chilli on a low heat in a small pan for 5 minutes
  6. Remove the broccoli with a slotted spoon and place in a bowl
  7. Put the broccoli water back onto the heat and bring it back to the boil
  8. When the water has come back to the boil add the pasta and 1 tsp of salt
  9. Cook the pasta as instructed on the packet
  10. Add the garlic, onion and chilli mixture to the broccoli and about 75ml of the pasta water. This will just thin out the sauce a little
  11. Blitz the the broccoli mixture with a hand mixer, or food processor.Iif you don't have either you can simply use a potato masher
  12. When the pasta is cooked strain it, add it to the mixture and mix well
  13. Finish with the extra virgin olive oil, the handful of parmesan cheese and some freshly grated black pepper


Related Posts

The Perfect Tomato Sauce (Salsa Pomodoro)

The Perfect Tomato Sauce (Salsa Pomodoro)

Every year myself and my family would come to come to Italy for our summer holidays (I know how lucky was I?) We used to come home from the beach and my grandmother would have the sugo on for the dinner and every time I […]

Sautéed Mussels (Sauté di Cozze)

Sautéed Mussels (Sauté di Cozze)

  Walk into any good fish restaurant here in Italy and you’ll always find Sautéed Mussels (Sauté di Cozze) on the menu. This recipe is so simple to follow and is super quick to cook. The only down side to cooking any mussel dish is […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: