Penne with Broccoli Sauce

Simple, healthy and goes great with crusty garlic bread and/ or topped with vegan parmesan.


4 garlic cloves, peeled and halved

½ cup olive oil

1 bunch of broccoli, trimmed and ends of stalks removed (keep these and cut into strips, freeze and add to a stir fry at a later date)

Salt and Pepper to taste

400g Penne – cooked and drained


(optional extras: nutritional yeast, mushrooms, vegan parmesan cheese, cherry tomatoes)


Place garlic in a roasting dish, pour in enough oil to cover garlic.

Roast in oven at 180°C until garlic begins to brown (bout 20mins).

Cook broccoli in a small amount of boiling water until tender; drain and cool slightly.

Puree the broccoli in a blender.

Add garlic and olive oil, whirl until garlic is pureed. Do this until sauce reaches a mayo like consistency.

Stir in salt and pepper to taste. Pour over hot, freshly cooked Penne. Mix well.

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