Fridge Friend Recipes
Creamy Green Bean and Broccoli Pasta recipe
Silky single cream coats pasta with tender broccoli and green beans, finished with melted cheese for a comforting, veggie-packed bowl. It is simple, satisfying, and ideal for a quick midweek dinner.
25 min · Easy · Italian-inspired Jump to method
Ingredients
- 200g Pasta
- 150g Green beans
- 200g Broccoli
- 150ml Single cream
- 75g Cheese
- 1 tsp Salt
- 1/2 tsp Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 593 kcal |
| Protein | 19 g |
| Carbohydrates | 65 g |
| Fat | 26 g |
| Saturated fat | 13 g |
| Fibre | 7.8 g |
| Sugar | 5.5 g |
| Sodium | 1235 mg |
Why this works
A creamy, energy-dense pasta dish with a decent vegetable content, but high in saturated fat and sodium and only moderate in fibre.
Vitamin C and folate. Broccoli and green beans provide vitamin C and folate, supporting immune function and normal cell health.
Calcium and protein. Cheese contributes calcium and protein, which support bone health and help with satiety.
High sodium. The added salt pushes sodium quite high, which may be a concern for blood pressure if eaten regularly.
Method
- Bring a large pan of water to the boil. Add the pasta and cook until nearly tender.
- Add the broccoli and green beans to the pan for the final 3–4 minutes of cooking.
- Reserve a little of the cooking water, then drain the pasta and vegetables.
- Return the pasta, broccoli and green beans to the pan over a low heat. Stir in the single cream and cheese until the sauce is glossy and coating everything well. Add a splash of the reserved cooking water if needed to loosen it.
- Season to taste and serve immediately while hot.
Other Creamy Recipes
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