Recipes › Broccoli › Broccoli and White Bean Pasta
Broccoli and White Bean Pasta
A no-fuss Italian-inspired pasta where broccoli practically melts into the sauce. Florets are cooked right in the pasta water until silky, then mashed with white beans, garlic, and olive oil into a creamy, protein-rich coating. On the table in under 30 minutes.
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Ingredients
- 1 large head broccoli, cut into small florets
- 12 oz spaghetti or linguineUse gluten-free pasta to make GF
- 15 oz cannellini beans, canned, drained and rinsed
- 6 cloves garlic, thinly sliced
- ⅓ cup olive oil
- ½ tsp red pepper flakes (optional)
- 1 lemon, juiced
- 1 tsp salt
- ½ tsp black pepper
Contains: milk, cereals gluten.
Method
- Cook pasta in heavily salted boiling water according to package directions. Add broccoli florets in the last 5 minutes of cooking. Reserve 1 cup pasta water before draining.About 15 min
- While pasta cooks, warm olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes and cook gently for 3-4 minutes until garlic is golden but not burnt. Add white beans and cook 2 minutes more.About 6 min
- Add drained pasta and broccoli to the skillet. Use a fork or the back of a spoon to mash about half the broccoli and half the beans directly in the pan, creating a creamy sauce. Add pasta water as needed to loosen.About 3 min
- Squeeze in lemon juice, season with salt and pepper, and toss everything together. Serve immediately with a drizzle of good olive oil.About 1 min
Tips
- The key is mashing some of the broccoli and beans to create a natural creamy sauce.
- Don't drain all the pasta water before adding to the pan — a bit of extra water helps the sauce come together.
- Use the best olive oil you have for finishing; it makes a real difference.
Ring the changes
- Add sun-dried tomatoes and olives for a Mediterranean version.
- Stir in nutritional yeast at the end for a cheesy flavour without dairy.
Keeping it
Best eaten fresh. Leftovers keep for 2 days in the fridge; add a splash of water when reheating.
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