Fusilli with 'creamy' broccoli sauce
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Frozen broccoli shines when quickly boiled to keep crunch and colour. Blend the florets with oil, lemon zest and juice, garlic and a little pasta cooking water for a (creamless!) ‘creamy’ sauce.
Ingredients
Broccoli, raw
1000 g, frozen, chopped
Yellow lentil pasta
240 g
Garlic
1 clove(s), chopped
Olive Oil
1½ tablespoon(s)
Lemon Juice, Fresh
1 tablespoon(s)
Lemon
1 zest(s) of 1, plus wedges to serve
Vegetarian parmesan style hard cheese
50 g, grated
Instructions
1
Bring a large pot of salted water to a boil. Cook the broccoli for 3 minutes. Using a slotted spoon, remove the broccoli from the water and set aside. Add the pasta to the boiling water and cook to pack instructions. Reserve 50ml of the cooking water. Drain the pasta and set aside.
2
In a blender, blend the garlic, oil, lemon zest and juice, half the cheese and a third of the broccoli and 50ml pasta water until smooth then season to taste.
3
Return the pasta and remaining broccoli to the pot. Add the sauce and toss gently to coat. Sprinkle with the remaining cheese and serve.
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