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4.6 from 55 votes

Creamy Broccoli Pasta

Creamy Broccoli Pasta. This vegetarian combo is a real nutrition powerhouse. Ready in 25 minutes, super versatile, and sooooo tasty! Enjoy!
Course Mains
Cuisine Vegetarian
Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 700kcal


Optional but awesome toppings:

  • ¼ cup black olives (pitted)
  • ¼ cup feta cheese (crumbled)
  • 1 tbsp sunflower seeds (pan fried)


  • 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 3 tbsp of olive oil and 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 5 minutes.
  • Now it’s time to add the cream cheese.
  • Now slowly pour in the vegetable broth. NOTE: If you think the mixture is getting watery, stop pouring!
  • Once ready, drain the pasta in a sieve. Now add them to the broccoli cream mix. Cook on medium heat for another 5 minutes
  • 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.
  • Serve! :-)


Adapted from Essen und Trinken (awesome recipe!)
IF YOU LIKED THIS RECIPE: Then check out our Tomato Spinach Pasta for a quick Italian-inspired dinner or see if this Asian style Pasta Salad with awesome peanut butter dressing floats your boat.


Serving: 493g | Calories: 700kcal | Carbohydrates: 78.9g | Protein: 22.7g | Fat: 34.9g | Saturated Fat: 13.5g | Cholesterol: 128mg | Sodium: 407mg | Potassium: 1029mg | Fiber: 6.5g | Sugar: 9.2g | Vitamin A: 1950IU | Vitamin C: 261.5mg | Calcium: 170mg | Iron: 5.8mg