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Orechiette Pasta with Creamy Basil and Broccoli Sauce

Serves 4


  • 200g broccoli, cut into florets
  • 1 small (125g) zucchini, chopped
  • 3 cloves garlic, peeled
  • 1 cup basil leaves
  • 150g Australian reduced fat cream cheese
  • 2 tablespoons grated Australian parmesan cheese
  • freshly ground black pepper, to taste
  • 250g orechiette or shell pasta
  • 2 cups frozen peas
  • 2 tablespoons shaved Australian parmesan, for serving
Download Recipe (PDF)


  1. 1. Cook broccoli, zucchini and garlic in a large saucepan of boiling water for 5 minutes or until the broccoli is just tender and bright green. Using a slotted spoon, scoop vegetables and garlic into a food processor with 1/2 cup cooking water, basil, cream cheese, parmesan and pepper. Blend until a smooth sauce is formed.
  2. 2. Cook pasta in the same pot of boiling water, until al dente, drain.
  3. 3. Pour broccoli mixture into a saucepan, stir in peas and cook over low heat for 2-3 minutes until peas are just cooked, then toss in pasta. Serve immediately topped with a grinding of black pepper and shaved parmesan.

Tips / Handy Hints

Orechiette means "little ears" in Italian, the pasta's curved shape is perfect to hold this sauce, but it can be substituted with pasta shells. For something different try adding a couple of anchovies to the broccoli sauce when pureeing and try sprinkling with a few toasted slivered almonds before serving.

Nutritional Information

Nutrients per serve:
Energy (kj) 1644
Protein (g) 20.7
Fat, Total (g) 10
Saturated (g) 5.7
Carbohydrates (g) 49.7
Sugars (g) 3.4
Dietry Fibre (g) 9.9
Sodium (mg) 252
Calcium (mg) 188
Iron (mg) 2.7


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