HP - Creamy Broccoli Pasta
Servings: 2 servings
Calories: 537kcal
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Ingredients
- 5 oz (140 g) wholegrain pasta (if possible tagliatelle or linguine)
- 1 tsp olive oil
- 3 cups (280 g) broccoli (frozen is fine too)
- 1 onion
- 2 cloves garlic
- ½ cup (120 g) vegetable broth
- 6 oz (170 g) low fat cream cheese
- 2 tsp honey
- 2 tsp lemon juice
- Salt and pepper to taste
- 1 tsp chili flakes
Toppings
- ¼ cup (35 g) black olives (pitted)
- 1.5 oz (42 g) low fat feta cheese (crumbled)
- 1 tbsp sunflower seeds (pan fried without oil)
Instructions
- Bring water to a boil and cook the pasta according to the package instructions.
- If you're using frozen broccoli, throw it in a pan right away with olive oil and some water. Cover with a lid - the broccoli thaws more quickly.
- If using fresh, wash and cut the fresh broccoli into small florets. Next, peel and dice the onion; same with the cloves of garlic.
- Heat up the olive oil in a pan, then add the broccoli, onion and garlic. On medium heat let everything simmer for 8-10 minutes.
- Now it’s time to add the cream cheese and the vegetable broth.
- Add salt, pepper and a few chili flakes to taste. To give it another kick, give a few splashes of lemon juice and a tsp of honey to the mix.
- Once ready, drain the pasta in a sieve. Save a cup of pasta water! Now add the pasta to the broccoli cream mix. Cook on medium heat for another 5 minutes. Add pasta water by the spoon until wonderfully saucy and creamy! Around a quarter to half a cup should be perfect.
- Serve with the toppings and enjoy!
Nutrition
Calories: 537kcal | Carbohydrates: 77g | Protein: 28g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 57mg | Sodium: 1349mg | Potassium: 801mg | Fiber: 11g | Sugar: 19g | Vitamin A: 1812IU | Vitamin C: 129mg | Calcium: 225mg | Iron: 2mg