Meat-Free Mondays: No-Cream Creamy Broccoli Pasta

This is one of our all-time favourite recipes when you want an indulgent pasta without the calories. Cooking the pasta with the broccoli saves time and cleaning up – who doesn’t love a dinner that’s on the table in 15 minutes?

Serves 3-4


1 head of broccoli, cut into florets and the stem cut into dice

3 cloves of garlic, crushed

6 tablespoons extra virgin olive oil

2 tablespoons grated Parmesan cheese

500g pasta of your choice (we love orecchiette or any other small pasta shape for this recipe)

Handful pine nuts


1. Cook the pasta and broccoli together in boiling salted water.

2. While the pasta and broccoli is cooking, heat a small pan over low-medium heat and cook the garlic in the olive oil. Make sure it doesn’t burn.

3. When the pasta and broccoli are done, drain them in a colander together, reserving 1/2 cup of the cooking water.

4. Put the pasta and broccoli into the pan with the oil with garlic and crush the broccoli with the back of a fork. It’s fine to leave some florets whole for texture. Add a little of the pasta cooking water if the sauce is too thick. Season with salt and pepper.

5. Take the pan off the heat, add the grated parmesan and sprinkle with the pine nuts. Serve with a salad.

What’s your favourite pasta dish?

May 27, 2013

Meat-Free Mondays: Skinny Vegetable Lasagne

Craving a gooey lasagne – but turned off by the high fat and calorie count? This skinny lasagne is just as good as your favourite Italian deli, but without the guilt. The key is to bump up the vegetable count, and replace rich bechamel sauce with a low-fat ricotta and spinach layer. Serve with a big salad.


½ chopped onion

4 cloves garlic

1 tablespoon olive oil

3 cups chopped vegetables such as broccoli, cauliflower, zucchini, eggplants and mushrooms

1 cup low-fat ricotta cheese

1 egg

2 cups baby spinach

2 cups tomato passata

12 lasagne sheets

1 cup shredded mozzarella cheese


1. Preheat oven to 180C. Saute the onion and garlic in the olive oil over medium heat. Add the vegetables and saute until crisp-tender. Set aside.

2. Mix egg into ricotta cheese and stir in fresh spinach. Season with salt and pepper.

3. Pour a little passata in the bottom of a greased lasagne pan. Cover the base with lasagne sheets, then spread 1/2 cup ricotta mixture, ½ of the veggies, and ¾ cup sauce. Repeat and finish with mozzarella.

4. Cover with foil and bake for 40 minutes. Remove foil and bake for another 10 minutes or until cheese is golden. Serve with salad.

December 17, 2012