You will love it!

This creamy broccoli pasta recipe is a delicious and original way to make use of broccoli. Imagine indulging in a comforting dish that's not only incredibly tasty but also wonderfully healthy. It's the perfect hidden veggie recipe! Best part is maybe how easy it is to make.

Chef Tosca Tip

Ingredients

For the Sauce:

1 whole broccoli (including stem)
Juice from 1 lemon
15g nutritional yeast
40g olive oil
10g pine nuts
Large pinch of salt
Water (for adjusting sauce consistency)

For the Pasta:

220g whole wheat pasta (e.g., "cornettes")
Salt (for pasta cooking water)

For Garnish:

Kalamata olives
Additional pine nuts
Olive oil
Fresh basil leaves
Lemon zest

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method

Cut the broccoli into florets, including the stem. The stem can be peeled and diced into smaller pieces to use in the sauce as well. Steam all the broccoli pieces until they become soft and easily pierced with a fork, which usually takes about 10 minutes. Set aside
In a non-stick pan over medium-low heat, gently roast the pine nuts until they turn golden and release a nutty aroma. This process typically takes around 3-5 minutes. Be cautious not to overcook them; they can quickly burn. Remove them from the pan and set aside
In a high-speed blender, combine the steamed broccoli florets and stem pieces, lemon juice, nutritional yeast, olive oil, roasted pine nuts, and a generous pinch of salt
Blend the mixture until it's super creamy. If the sauce appears too thick, you can gradually add water while blending until you achieve your desired consistency. Set the sauce aside
Follow the cooking instructions on the pasta packaging. Typically, this involves boiling a pot of water, adding a pinch of salt, and cooking the pasta until it's al dente. Drain the cooked pasta and return it to the pot
Pour the creamy broccoli sauce over the cooked pasta in the pot. Gently stir to ensure the pasta is evenly coated in the sauce. If needed, you can add a little extra water or olive oil to adjust the consistency
Dish out the creamy vegan broccoli pasta onto serving plates
Garnish each serving with Kalamata olives, a sprinkle of roasted pine nuts, a drizzle of olive oil, fresh basil leaves, and lemon zest

Broccoli pasta

You will love it!

Chef Tosca Tip

Ingredients

method

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