Pasta Con Broccoli


Pasta Con Broccoli

By: Naomi Sherman

One surprise ingredient gives this classic pasta dish a flavour boost; you’ll know when you get to it. I love to use orecchiette but any small-sized pasta would work. Quick to throw together, this recipe makes an easy weeknight dinner.


  • 800g broccoli florets
  • 500g package orecchiette pasta
  • 2 tbsp olive oil
  • 1 small onion, finely diced
  • 4 cloves garlic, finely chopped
  • ½ tsp chilli flakes
  • 1 tsp Vegemite
  • 500mL vegetable stock
  • 1 lemon


  • Separate the broccoli florets into smallish pieces and boil for 8 mins.
  • Remove broccoli and set aside.
  • Cook the pasta in the broccoli water.
  • While it cooks, heat olive oil and sauté the onion, garlic, chilli and Vegemite.
  • Add the broccoli to the pan, add the stock and cook for 5 mins longer.
  • Gently mash the broccoli with a fork to form a rough sauce, and add ¼ cup of the pasta water to help create a silky sauce.
  • Add the zest of the lemon and then season to taste.
  • Finally, toss the orecchiette through and serve garnished with a squeeze of lemon juice and a sprinkle of chilli flakes.


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Naomi Sherman

Naomi Sherman

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