No double cream was harmed (or used) in this dish

This creamy broccoli pasta is coated in a luscious sauce that’s entirely cream-free.

The use of white beans gives you the perfect creamy sauce.

It’s a tangy blend of white beans, lemon juice & a little cheddar cheese.

And if you want to make it vegan, it’s simple.

Just swap the cheese for nutritional yeast.

Creamy broccoli pasta

  • SERVES: 4
  • PREP TIME: 10 mins
  • COOK TIME: 20 mins


  • 2½ cups small shell pasta
  • 1 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 5 cups broccoli florets
  • ¼ cup toasted pine nuts

For the creamy pasta sauce:

  • 1½ cups cooked white beans – i.e. cannellini, chickpeas, etc – drained and rinsed
  • ¼ cup vegetable stock, more as needed
  • 3 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil
  • ¼ cup cheddar cheese
  • 1 garlic clove, minced
  • ¼ tsp onion powder
  • ½ tsp sea salt


  • Make the sauce: In a blender, combine the white beans, stock, lemon juice, olive oil, cheese, garlic, onion powder, salt, and pepper, and blend until smooth. Set aside.
  • Prepare the pasta according to the instructions on the package. Drain and set aside.
  • Heat 1 tbsp of olive oil in a large frying pan over medium heat. Add the onion and sauté until soft, about 5 minutes.
  • Add the broccoli florets and a splash of water or vegetable stock. Cover and steam cook for 3 mins or until just tender. Turn off the heat.
  • Add the pasta, then stir in the sauce, adding more stock if the sauce is too dry.
  • Season to taste with more salt, pepper and lemon juice.
  • Top with the pine nuts and serve.

Recipe inspired by Love and Lemons

For more veggie or vegan recipes, visit here.

Creamy broccoli pasta