⭐️ Get Recipe: https://theplantbasedschool.com/broccoli-pasta/
Broccoli pasta is a creamy recipe with tender broccoli florets mashed into a delicious sauce with olive oil, herbs, and spices.
This Italian-inspired dish is easy to make in less than 30 minutes.
⭐️ Ingredients
1 pound (450 grams) broccoli, fresh or frozen + 1 gallon (3½ liters) water and 1 tablespoon of salt to boil them.
12 ounces (340 grams) short pasta conchiglie, orecchiette, rotini, or another type.
3 tablespoons (3 tablespoons) extra virgin olive oil
2 cloves garlic pressed, grated, or thinly sliced
¼ teaspoon (¼ teaspoon) red pepper flakes or thinly sliced red chili. Add more or less to taste.
½ cup (50 grams) grated parmesan cheese + shaved parmesan for garnishing.
1 handful (1 handful) basil leaves
INSTRUCTIONS
BOIL BROCCOLI: Cut 1 pound of broccoli into small florets and boil them for 5 minutes or until fork tender.
Tip: We recommend cooking the broccoli in 1 gallon (3½ liters) of water seasoned with 1 tablespoon sea salt.
MAKE THE SAUCE: Heat 3 tablespoons extra virgin olive oil in a large skillet.
Add 2 cloves garlic (thinly sliced) and ¼ teaspoon red pepper flakes and sauté for 1 minute.
Remove the broccoli from the water and add them to the skillet (do not discard the water; we use it to cook the pasta).
Add one cup of the cooking water and simmer on medium heat for 10 minutes or until very tender.
Mash the broccoli with a fork or blend with an immersion blender.
COOK THE PASTA: While the broccoli simmers, cook 12 ounces of short pasta as per package instructions minus 2 minutes.
Use the same water you used for cooking the broccoli.
ADD THE PASTA: Drain the pasta (reserve one cup of cooking water) and add it to the sauce.
Add ½ cup grated parmesan cheese and finish cooking for about a minute.
Add some reserved pasta water if necessary to make the dish creamy.
Taste and adjust for salt.
Serve with 1 handful of basil leaves and shaved parmesan on top.
❤️ Nico & Louise
#recipe #broccoli