Fusilli with broccoli crème

Fusilli with broccoli crème

Total: 20 Min. | Active: 20 Min.
Nutritional value / people: 701 kcal
, Fat: 32 g
, Carbohydrate: 76 g
, Protein: 24 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Broccoli crème

200 g broccoli, cut into florets
salted water, boiling
3 tbsp olive oil
3 tbsp ricotta
salt and pepper to taste


80 g diced bacon
200 pasta (e.g. fusilli)
salted water, boiling
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How it's done

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Broccoli crème

Boil the broccoli in salted water for approx. 5 mins., set aside approx. 50 ml of the cooking water. Drain the broccoli. Place 100 g of the broccoli in a measuring cup, puree with the reserved cooking water, oil and ricotta, season. Set aside the remainder of the broccoli.


Gently fry the diced bacon in a large non-stick frying pan until crispy, without adding any oil. Remove from the pan and drain on kitchen roll. Cook the pasta in boiling salted water until al dente, drain. Combine the fusilli with the broccoli crème, top with the reserved broccoli and diced bacon.

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