Spinach-and-broccoli pasta

Spinach-and-broccoli pasta

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Health conscious Meat-free
  • 10 minutes
  • 10 minutes
  • Tokara Sauvignon Blanc 2019


  • 400 g baby spinach
  • 100 g feta
  • ¾ cup extra virgin olive oil
  • 250 g pasta of your choice (I used bucattini)
  • 300 g Tenderstem broccoli
  • sea salt and freshly ground black pepper, to taste
  • avo, for serving

Cooking Instructions

1. Bring a saucepan of water to the boil. Blanch half the spinach for 10 seconds, then run under cold water to cool.

2. Squeeze any excess water out of the spinach and blend with the feta and olive oil, reserving a little oil for frying.

3. Cook the pasta until al dente, drain and stir through the spinach sauce. Blanch the broccoli for 3 minutes. Heat a pan and add the remaining olive oil. When the pan is extremely hot, fry the broccoli until charred, then season.

4. Serve the pasta with the broccoli and remaining spinach and avo.

Find more pasta recipes here.

Photograph: Willow Tucker





Khanya Mzongwana Recipe by: Khanya Mzongwana
View all recipes

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

Social Media

Related Recipes