Recipes

Gluten free pasta with broccoli: all the secrets

Pasta with broccoli represents for me a tasty and warming dish to savor regularly during winter time.

I have always loved it…but at the same time in its “traditional” version it has always caused me annoying side effects such as weakness and swelling.
That’s why, starting from this perfect combination, I have created my own version of pasta with broccoli.


Now I can just enjoy its flavor without side effects. Why?

My recipe of pasta with broccoli is: creamy, tasty, colorful, with no garlic, anchovies and fried oil.

It is suitable for gluten and lactose intolerants and for people who decide to follow a vegan or vegetarian diet.

Ingredients for pasta with broccoli

For 3 people:

  • Gluten free pasta (short pasta such as penne or caserecce) 340 gr.
  • Broccoli 400 gr.
  • 3 tablespoons of gomashio
  • course sea salt
  • rice oil

How to prepare pasta with broccoli

First of all, clean and cut broccoli (both the florets and stem).
You find all the steps on how to do it in my article.

Wash them leaving in a bowl filled with cold water.

In the meanwhile, in a big pot put about 3 liters of water.
When water starts boiling, add a handful of course sea-salt and a tablespoon of oil.
In my article you can find all the tricks to cook a perfect gluten free pasta!

Add pasta and stir.

Drain broccoli from their washing water and add them to the pot together with pasta:
This must be done just 5-6 minutes before pasta is cooked.

Thanks to this short cooking broccoli will keep their texture and bright green color and they will be easier to digest.

Stir often.

When pasta is “al dente” (always remember to taste it!) drain pasta and broccoli together.
Keep some of the cooking water (about half a glass).
Put again the pasta and broccoli in the cooking pot (in this way it will keep warm!).

Add gomashio, rice oil and stir with a big serving tablespoon.

The quantity of oil used is personal, but I suggest you to be enough to keep pasta moist: it must not get sticky or too dry.

Even though oil has a high amount of calories, be generous with it!
If oil is added raw, it is healthy and easy to digest.

Serve and enjoy pasta while it is still warm.

If you have some leftover pasta…you can have it later in the day, room temperature (so oil does not cook and fry). It is delicious, try it and let me know! 🙂

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