Start by cooking your pasta and broccoli. Start a large pot of salted water (I put a couple big pinches of salt into the water, this is not the teaspoon of salt I have up in the recipe for the sauce!) over high heat to bring to a boil. Before you put your pasta in, drop your broccoli into the water and let it cook for 4 minutes, until it’s bright green and soft.

Take the broccoli out to set aside and let cool. Now put your pasta in and let cook to your desired doneness.

Once the broccoli has cooled, put the broccoli, yogurt, water*, salt and pepper into a blender, food processor or baby food maker and blend until everything is combined. I don’t like an extremely smooth texture; I prefer bits of the broccoli to be visible and chunky. However, you can blend as much or as little as you want!

Drain and plate the pasta in a bowl or in whatever you are serving it in. Then add in however much sauce you want and mix into the pasta.

Serve! You can top with parmesan cheese if you like. You can store this in an airtight container for up to 2 days. Enjoy!