One Pot Broccoli, Lemon & Garlic Pasta

One pot pasta dishes are our favourites! Not just because of less washing up, but also because when you create a sauce in the pasta’s starchy cooking water, it is so luscious, silky and rich.

We have loads of amazing broccoli here on the farm now, we love it so much that we use half a head per person in this recipe (based on the traditional Italian broccoli orecchiette). The broccoli is deliberately cooked for longer than we would usually cook it, until it collapses into the sauce. We use a big dollop of miso (in place of anchovies) for complex depth of flavour and loads of gorgeous garlic and lemon to make this simple dish sing. Give this recipe a try for your next pasta night.

Liz x

Ingredients (serves 4)

  • 4 tbsp extra virgin olive oil (plus extra for drizzling on the bowls)
  • 6 fat garlic cloves, peeled & finely chopped
  • 2 heads of broccoli, finely chopped – stalks included
  • 1 tbsp miso paste
  • the zest and 1/2 the juice of a lemon
  • 400g pasta (any small shape you prefer)
  • salt and pepper to taste
  • chilli flakes and grated cheese to serve


  1. In a large, heavy bottomed pot, sauté the garlic and finely chopped broccoli stalks in the oil until very fragrant and starting to soften – about 5 minutes or so.
  2. Season with salt, pepper, miso and lemon zest and then add the dried pasta and broccoli florets.
  3. Just cover with water, give the pasta a stir and put the lid on the pot to help the water come quickly to a boil.
  4. Once boiling, remove the lid and stir to ensure no pasta is sticking to the bottom. Cook until the pasta is soft. Taste and adjust the seasoning as needed with more salt and pepper and the lemon juice.
  5. Let the pasta sit off the heat and rest a few minutes before serving. This will allow the sauce to thicken into the perfect texture. Serve with a drizzle of extra virgin olive oil, a sprinkle of cheese and chilli flakes. Enjoy!

One Reply to “One Pot Broccoli, Lemon & Garlic Pasta”

  1. I love one pot pasta. I cook Anna Jones’ 10 minute cherry tomatoes, kale and lemon one a lot, using your cavalo nero and often replacing the lemon with preserved lemon made from your recipe.
    We don’t like cooked broccoli but I think I will try this with your delicious rainbow chard, which we love. I’ll put the chopped ribs in at the start but add the shredded leaves almost at the end of the cooking time because they will cook far faster than the broccoli. Thanks.

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