Fusilli in Broccoli Sauce
Fusilli in Broccoli Sauce
Fusilli with Broccoli Sauce Recipe is a simple yet delicious pasta dish made with a creamy broccoli and spinach sauce, tossed with perfectly cooked fusilli. Wholesome, comforting and packed with flavour, this easy pasta recipe makes an excellent choice for busy weeknight dinners.
Inspired by the flavours of Southern Italy, particularly the Apulia region, this pasta transforms everyday ingredients into a rich and satisfying meal. Moreover, the combination of broccoli, spinach, garlic and cheese creates a creamy sauce that feels indulgent while remaining nutritious.
One of the best things about this Fusilli with Broccoli Sauce Recipe is that it uses an entire head of broccoli. As a result, it is an excellent way to add more vegetables to family meals without compromising on flavour. In addition, the addition of spinach, cashews and cheese creates a velvety sauce that coats the pasta beautifully.
My children love this pasta because it offers a refreshing alternative to traditional tomato or cream-based sauces. Furthermore, the smooth texture and mild flavour make it appealing even to picky eaters. The result is a comforting pasta dish that delivers both flavour and nutrition in every bite.
I have chosen fusilli for this recipe because its spiral shape captures the sauce perfectly. Consequently, every forkful is packed with creamy broccoli goodness. Whether you are looking for a quick weeknight dinner or a wholesome vegetarian meal, this Fusilli with Broccoli Sauce Recipe is guaranteed to become a family favourite.
What is Fusilli with Broccoli Sauce?
Fusilli with Broccoli Sauce is an Italian-inspired pasta dish made by tossing fusilli pasta in a creamy sauce prepared with broccoli, spinach, garlic, cheese and nuts. The vegetables are blended until smooth to create a rich and flavourful sauce.
Unlike traditional cream-based pasta sauces, this version relies on vegetables to achieve its creamy texture. As a result, it offers a healthier alternative while remaining satisfying and delicious.
Why You’ll Love This Fusilli with Broccoli Sauce Recipe
Creamy and comforting without heavy cream
Packed with vegetables and nutrients
Perfect for busy weeknights
Family-friendly and kid-approved
Ready in under an hour
Delicious vegetarian meal
Great way to use broccoli
Moreover, the recipe uses simple ingredients that are easy to find. In addition, the smooth sauce makes it easier to include extra vegetables in everyday meals. Finally, it is both wholesome and satisfying, making it suitable for lunch or dinner.
Ingredients You’ll Need
Broccoli
Broccoli is the star ingredient of this recipe. Most importantly, it provides the creamy base and nutritional benefits that make this pasta so wholesome.
Spinach
Spinach adds colour, flavour and additional nutrients. Furthermore, it blends seamlessly into the sauce.
Fusilli Pasta
Fusilli works particularly well because its spiral shape holds the sauce beautifully.
Cashew Nuts
Cashews add creaminess and richness while helping create a silky smooth sauce.
Garlic
Garlic enhances the overall flavour and adds depth to the sauce.
Cheese
Cheese contributes richness and balances the earthy flavour of the vegetables.
Onion
Onions add sweetness and form the flavour base of the sauce.
Serving Suggestions
Serve Fusilli with Broccoli Sauce with:
Garlic Bread
Focaccia
Green Salad
Caesar Salad
Roasted Vegetables
Tomato Soup
Alternatively, serve it as a complete vegetarian meal for lunch or dinner. Likewise, it works beautifully as part of an Italian-inspired menu.
What Makes This Recipe Special?
This Fusilli with Broccoli Sauce Recipe stands out because it transforms simple vegetables into a rich and creamy pasta sauce. Unlike traditional cream-heavy sauces, this version uses broccoli, spinach and cashews to create a velvety texture while adding valuable nutrients.
Moreover, the recipe offers a delicious way to include more vegetables in family meals. As a result, it appeals to both adults and children while remaining wholesome and satisfying.
Storage and Reheating
Store leftover Fusilli with Broccoli Sauce in an airtight container in the refrigerator for up to 3 days.
When reheating, add a splash of water or milk to loosen the sauce if necessary. However, avoid overheating, as this may affect the texture of the pasta.
Fusilli with Broccoli Sauce Recipe FAQs
Can I make this pasta ahead of time?
Yes. In fact, the sauce can be prepared in advance and stored in the refrigerator until needed.
Can I use another type of pasta?
Absolutely. Penne, rigatoni, farfalle and spaghetti all work well with this sauce.
Can I make this recipe vegan?
Yes. Simply replace the cheese with a vegan alternative or nutritional yeast.
Is this recipe healthy?
Yes. The sauce contains broccoli, spinach and cashews, making it rich in fibre, vitamins and minerals.
Can I freeze the broccoli sauce?
Yes. The sauce freezes well for up to 2 months. Simply thaw and reheat before serving.
Other recipes you might like are
White Sauce Pasta with Vegetables,
Baked Macaroni with Pineapple,
Lemon Garlic Mushroom Asparagus Pasta and
Ingredients
1 cup fusilli pasta
For Sauteing Broccoli
1 teaspoon extra virgin olive oil
3-4 tablespoons chopped broccoli florets
1 teaspoon minced garlic cloves
For Sauce
1 cup broccoli florets
1 cup spinach leaves
12-15 cashew nuts
1 tablespoon butter
2 tablespoons plain flour
2 cups warm milk
Salt to taste
1 teaspoon chilli flakes
1 teaspoon oregano
½ teaspoon white pepper
1 teaspoon dry basil leaves
¼ cup parmesan cheese
Directions
Boil 6-8 cups of water in a large high sided pan. When it begins to boil, add the fusilli and let it boil for 7-8 minutes or until it is al-dente. (Check the boiling time on the packaging as different brands have different boiling times).
Drain the fusilli and keep the drained water in a bowl.
Boil water in a pan. Add broccoli and spinach leaves and blanch for 2-3 minutes. Drain and keep aside.
Puree the blanched broccoli and spinach with cashew nuts and ½ water to a smooth puree.
To sauté the broccoli, heat oil in a pan and add the broccoli and garlic. Sauté on high heat for 2-3 minutes to slightly char the broccoli. Keep it aside.
- To make the base of the sauce, melt butter in a pan and then add the plain flour. Stir continuously until a paste forms. Continue cooking for 2 minutes on low heat. Add the warm milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 2-3 minutes, stirring continuously, until the sauce has thickened.
After the sauce has thickened, add the broccoli puree, salt, chilli flakes, oregano, white pepper and basil leaves and mix. You can add some water to adjust the consistency of the sauce.
Next add the boiled fusilli, parmesan cheese and sauteed broccoli. Sauté for a minute. (If the consistency of the gravy is too thick add little water in batches.)
Enjoy!
