Creamy Broccoli Pasta
| 12 |
35 |
284 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 15 min |
20 min |
3
|
Ingredients
|
400 gm
|
Low Calorie Mushroom Pasta
|
|
2 tbsp
|
Olive Oil, Extra Virgin
|
|
1 medium
|
White onion
|
|
3 tsp
|
Garlic
|
|
1/3 cup
|
Vegetable stock/broth
|
|
1 head
|
Broccoli, raw
|
|
1 medium pepper(s)
|
Red bell pepper
(sliced)
|
|
115 gm
|
Cream cheese
|
|
1 tsp
|
Honey
|
|
1 tbsp
|
Lemon juice
|
|
1 pinch
|
Salt and pepper
(to taste)
|
|
1 tsp
|
Hot pepper (chili) flakes
|
Instructions
Mushroom Pasta is a great way to enjoy a pasta or noddle dish without the added Calories.
Wash and cut the fresh broccoli into small florets and ice the onion
Heat up the olive oil in a pan, then add the broccoli, chopped peppers, onion and garlic. On medium heat let everything simmer for 5 minutes.
Now it’s time to add the cream cheese.
Now slowly pour in the vegetable broth. NOTE: If you think the mixture is getting watery, stop pouring!
Now add them to the broccoli cream mix. Cook on medium heat for another 5 minutes.
Add the mushroom pasta and stir for even consistency- this is already cooked.
Add salt, pepper and a few chili flakes to taste. To give it another kick, give a few splashes of lemon juice and a tsp of honey to the mix.
Serve!
! Nutritional information for this recipe was not calculated. Please edit the recipe and make sure that no ingredients are highlighted in red.
Meal Type(s)
