📝 Intro

Tender broccoli is mashed into a light, garlicky sauce, then tossed with penne pasta and finished with a drizzle of olive oil and plenty of Grana Padano. A vegetarian recipe that’s healthy, budget-friendly, and full of traditional flavor.

🧾🥦 Ingredients

Serves 2

• 200g Penne Pasta
• 1 Medium Head of Broccoli (about 300g)
• 2–3 Cloves Garlic, finely chopped
• 1 Small Red Chilli (fresh or dried), chopped or flaked
• 3 tbsp Extra Virgin Olive Oil (plus extra to finish)
• 40g Grana Padano, grated
• Salt & Black Pepper, to taste

🔪 Instructions

1. Cook the broccoli
   
2. Cook the pasta
   
   • In the same pot with the broccoli water, cook the penne until al dente (following packet instructions).
     
3. Make the broccoli sauce
   
   • While the pasta cooks, heat 2 tbsp olive oil in a large pan over medium heat.
     
   • Add the chopped garlic and chilli, sauté for 1–2 minutes until fragrant (don’t let it burn).
     
   • Add the boiled broccoli, stir-fry gently, and start to mash it with a spoon or fork.
     
   • Pour in a ladle of the pasta cooking water to loosen and create a rough, creamy sauce. Leave some florets whole for texture.
     
4. Combine pasta and sauce
   
   • Drain the pasta (reserving a little cooking water).
     
   • Add the pasta to the pan with the broccoli sauce, tossing everything together for 1–2 minutes. Add a splash of cooking water if it looks dry.
     
5. Finish and serve
   
   • Drizzle with extra virgin olive oil.
     
   • Season with salt and black pepper.
     
6. Serve hot,
   • topped generously with grated Grana Padano.

⏱ Details

Prep Time: Less than 15 minutes

Difficulty: Easy

🎥 Watch the Video

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💡 Notes & Tips

• This dish is delicious on its own but also pairs well with a fresh green salad and a glass of crisp white wine.