Rachel Roddy’s Broccoli Ripassati

Rachel Roddy's Broccoli Ripassati - Kitsunetsuki Kitchen

I’ve made this dish so many times over the last year that it’s now firmly embedded in my go-to list of quick dishes. I came across it last autumn in Rachel Roddy’s guardian column which regularly features Italian vegan recipes with a lot of flavour. As Roddy says, broccoli ripassati is “hardly a recipe – more a technique”, and once you’ve got the hang of it there are endless ways to use it. Any short pasta will do (lumaconi works well), but I also love it with gnocchi, and with added fried courgette, peas, or pine nuts. I’ve made a few adjustments to Roddy’s recipe, as I’m not often cooking for 4 (and it’s not a dish that lasts well). Note that the amount of garlic and chilli should be adjusted to your preference (I like a lot of garlic!).

You’ll need (per portion):

half a head of broccoli, split into small florets
1 large/2 small garlic cloves, finely chopped
sprinkling of chilli flakes
olive oil
salt and black pepper
nutritional yeast (optional)
approx 75g pasta of your choice


1. Boil the broccoli in a saucepan of salted water (be quite liberal with the salt), and cook until the broccoli is soft.

2. Heat a little oil in a frying pan, and heat the garlic and chilli flakes on a low heat.

3. Transfer the broccoli to the frying pan with a slotted spoon and take it up to a medium heat–keep hold of the water to boil whatever pasta you’re using. The broccoli should break up quite easily with the aid of a wooden spoon.

4. Add small amounts of the pasta water to the broccoli/garlic mix, letting it simmer to thicken. It should reach a thick creamy consistency, at which point you can add salt, black pepper, and nutritional yeast to taste.

5. Stir in the pasta, and enjoy!

Rachel Roddy's Broccoli Ripassati - Kitsunetsuki Kitchen


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