Broccoli Raab and Sausage Parsnip Pasta

By Ali Maffucci From the book Inspiralize Everything
Gluten-free Broccoli and Sausage Parsnip Pasta

Recipe from Inspiralize Everything.

Calories: 213

Fat: 11 g

Sodium: 449 mg

Carbohydrate: 18 g

Fibre: 7 g

Sugar: 5 g

Protein: 15 g

Also Works Well With Courgette, Butternut Squash, Celeriac, Swede, Turnip

For how many? Serves 4


  • 1 bunch broccoli raab
  • 2 hot Italian sausage links, casings removed
  • 1/2 tsp dried oregano
  • 2 parsnips, peeled, spiralized with BLADE D, noodles trimmed
  • 2 garlic cloves, finely chopped
  • 1/4 tsp chilli flakes
  • Salt and pepper
  • 125ml reduced-salt chicken stock
  • 50g Parmesan cheese, grated
  • 1 tbsp chopped fresh parsley


1 Rinse the broccoli raab and pat dry. Cut off most of the stems (the thickest parts). Using a vegetable peeler, pull some skin off the stems, and continue to until you hit the leaves. Chop into 2.5cm pieces and set aside.

2 Place a large frying pan over a medium heat. When water flicked onto the pan sizzles, add the sausage and oregano and cook, breaking up the meat with a wooden spoon, for 6–8 minutes or until browned and cooked through. Using tongs or a slotted spoon, transfer the sausage to a plate. 3 Immediately add the broccoli raab, parsnip noodles, garlic and chilli flakes to the pan. Season with salt and black pepper, then add the stock. Cook until the stock has reduced and the parsnip noodles are al dente, about 5 minutes.

4 Return the sausage to the pan and stir to combine. Remove from the heat and toss the ingredients to combine fully.

5 Divide among four plates, garnish with the cheese and parsley and serve.

If you don’t like the bitterness of broccoli raab, try parboiling it after trimming. bring a large pot filled halfway with water to the boil, add the broccoli raab, cook for 3 minutes, then transfer to a bowl of iced water. otherwise, broccolini or plain broccoli are great choices with similar textures.

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