Broccoli Pasta Bowls with Walnut Cream Sauce
Prep time
Cook time
Total time
This creamy tasting pasta bowl comes together in about 20 minutes and makes an enticing weeknight meal or a casual party dish. Plus, the Walnut Cream Sauce does double duty as a delicious sauce for topping grains, salads, or veggies!
Serves: Makes 2 to 3 servings
  • 8 ounces fusilli pasta (gluten-free, if needed)
  • 4 cups bite-sized broccoli florets
  • Sea salt, to taste
  • 1 tablespoon roasted or raw sunflower seeds, for garnish (optional)
  • Fresh chopped parsley, for garnish (optional)
Walnut Cream Sauce
  • 1½ cups walnut halves
  • 1 cup water
  • 1 tablespoon maple syrup
  • 2 teaspoons tamari (gluten-free, if needed)
  • 2 teaspoons Italian seasoning blend
  • 1 medium clove garlic, chopped
  • Several grinds of freshly ground black pepper, plus more to taste
  1. Bring a large pot of salted water to boil over medium-high heat. Stir in the fusilli. Decrease the heat to medium-low and cook, stirring occasionally, for 8 minutes. Add the broccoli florets, stir and cook for 3 to 4 minutes, or until the fusilli and broccoli are both cooked al dente.
  2. While the fusilli and broccoli cook, put all of the Walnut Cream Sauce ingredients into a blender and process until very smooth and creamy. Taste and add more pepper, if desired.
  3. Drain the fusilli and broccoli and transfer them to a large bowl. Stir in 1 to 1½ cups of the Walnut Cream Sauce. Gently combine, adding more walnut sauce, as needed, to thoroughly coat the fusilli. Season with sea salt, to taste.
  4. Garnish with optional sunflower seeds and parsley, if desired. Spoon into pasta bowls and serve immediately, with extra walnut sauce offered on the side.
Recipe by Go Dairy Free at