Creamy Broccoli Fusilli

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  • Broccoli florets, tough stems removed – 1 head
  • 200g organic minced turkey or chicken (go meatless for vegetarian-friendly)
  • 100g INKKA fusilli
  • 2 tbsp. organic ghee or butter
  • 2 tsp. finely chopped garlic
  • 3 tbsp. flour (we like Sukrin almond or sesame flours or you can choose quinoa or corn)
  • 2 cups skim organic milk or almond milk
  • 1 tsp paprika
  • 1 cup grated cheddar or Free From Violife Block Cheese Alternative
  • ½ cup roughly chopped basil



  1. Preheat oven to 180ºC.
  2. Bring a large pot of salted water to a boil. Cook or steam the broccoli until tender (about 5 minutes).
  3. Heat a large saucepan over medium low heat. Add butter and garlic and cook until the garlic is aromatic (about 30 seconds).
  4. Add the meat with some water and cook until brown.
  5. Whisking constantly, stir in the flour, taking care the flour doesn’t brown. Continue to cook for 2 minutes.
  6. Whisk in the milk. It will thicken as it gets hot. Whisk constantly – any lumps will smooth out. Cook for 5 – 7 minutes. The mixture will bubble and thicken. When it no longer changes in consistency, it’s done.
  7. Cook your INKKA fusilli as per package instructions.
  8. Add the pasta to your sauce and stir in paprika and cheese and season to taste with salt.
  9. Enjoy like this or bake for 15 minutes or until heated through.