A healthy, delicious, mid week, meatless meal for your whole family


Difficulty: Beginner Prep Time 15 mins Cook Time 12 mins Total Time 27 mins
Servings: 2
Best Season: Suitable throughout the year


If you find your self with large head of broccoli in the fridge which you haven't managed to eat, then this recipe comes to your rescue. Make a creamy broccoli pesto sauce to smother your pasta in.

Its perfect mid week or for meatless Mondays - it takes less than 30 minutes to make. Besides your family are getting to eat their greens in a delicious way. Shhh.. I wont tell them its broccoli, if you don't!

Options: You can add bacon or pancetta to this with the onions and garlic to give it a more meaty flavour. Or add leftover cooked chicken from your Sunday roast. 

If you don't have basil, use parsley.

You can substitute the pine nuts for walnuts

Take a look at my short you tube video for inspiration: 



For the broccoli pesto

The rest


  1. Steam/Boil the broccoli until tender in a deep pan.

    If you want more depth of flavour and you have time, then drain when it still has a little bite, add a little oil, sea salt and pepper and roast for 15 mins in an oven. 

    The roasted broccoli is such a tasty  side dish too to eat with your mains! And if you have leftovers, make broccoli pesto with it for pasta the next day. 

    But back to the recipe, Drain the cooked broccoli, reserving a couple of tbs of water. Put it in a food processor. Add the basil, pine nuts, 3/4 tbs of oil (from the slow roasted tomatoes) , coarse salt and pepper and make a smooth' ish pesto. 

  2. Put the pasta to boil as per instructions (usually 10-12 mins) by which time your sauce will be ready.

    Heat 2 tbs of oil in a wide pan, add the onions and garlic and saute for a few minutes. 

    Add the slow roasted tomatoes first, stir for a minute. Then mix in the mozzarella . 

    Add the pesto and mix a little, adding a little splash of water from the pasta pot to loosen it. 

  3. Now add the cream, and mix. 

    Add half the parmesan plus the lemon zest and mix again, adding a little water from the pasta pot as needed. 

    Add the drained pasta,, mix well. 



  4. Sprinkle with the remaining parmesan. Give a little squeeze of lemon juice, a few grinds of black pepper and scatter the toasted pine nuts all over before serving. 

    So delicious! 

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