Pasta with creamy broccoli sauce
SmartPoints® value per serving
This easy, veggie-filled dinner comes together with just five key ingredients (excluding store-cupboard staples).
320 g, frozen
Napolina Organic Chickpea Fusilli
Vegetarian Parmesan Style Hard Cheese
3 tablespoons, grated
1 zest(s) of 1, plus wedges to serve
Lemon Juice, Fresh
- Bring a large pot of water to a boil. Add the broccoli and cook for 3 minutes. Remove the broccoli with a slotted spoon and set aside. Add the pasta to the water and cook for 7-10 minutes, until al dente. Remove and drain, reserving 120ml pasta water with a ladle.
- In a blender, combine a third of the broccoli, the reserved pasta water, 2 tbsp cheese, oil, garlic, lemon zest and juice. Season with salt and pepper and blitz until creamy and smooth.
- Return the pasta and remaining broccoli to the pot. Add the sauce and toss gently to coat. Sprinkle with the remaining cheese and serve with lemon wedges on the side.