pasta with broccoli

Creamy Broccoli Pasta. This vegetarian combo is a real nutrition powerhouse. Ready in 25 minutes, super versatile, and sooooo tasty! Enjoy!

Creamy Broccoli Pasta

oz pasta ((e.g. tagliatelle

olive oil

broccoli ((frozen is fine too))

onion

garlic

vegetable broth

oz cream cheese

tsp honey

lemon juice

salt and pepper

tsp chili flakes

black olives ((pitted))

feta cheese ((crumbled))

sunflower seeds ((pan fried))

Bring water to a boil and cook the pasta according to the package instructions.

If you're using frozen broccoli, throw it in a pan right away with 3 tbsp of olive oil and cover with a lid - the broccoli thaws more quickly.

If using fresh, wash and cut the fresh broccoli into small florets. Next, peel and dice the onion; same with the cloves of garlic.

Heat up the olive oil in a pan, then add the broccoli, onion and garlic. On medium heat let everything simmer for 5 minutes.

Now it’s time to add the cream cheese.

Now slowly pour in the vegetable broth. NOTE: If you think the mixture is getting watery, stop pouring!

Once ready, drain the pasta in a sieve. Now add them to the broccoli cream mix. Cook on medium heat for another 5 minutes

Add salt, pepper and a few chili flakes to taste. To give it another kick, give a few splashes of lemon juice and a tsp of honey to the mix.

Serve! :-)

This 30-minute tahini pasta is rich, comforting, and ultra-creamy! Pasta and broccoli are dressed in a lemon tahini sauce before being mixed with garlic, shallots, and basil. The subtle nutty flavors and burst of fresh lemon make this a perfectly balanced vegan dinner the whole family will love.

Tahini Pasta

(227 grams) medium-sized ridged pasta, (such

salt and black pepper

broccoli

tahini, well-stirred*

extra virgin olive oil

lemon

maple syrup (or agave nectar)

Ice water

½ tablespoons extra virgin olive oil

shallot, (thinly sliced)

garlic cloves, (thinly sliced)

red pepper flakes ((½ teaspoon is mild))

(16 grams) fresh basil leaves, (slivered)

Heaping ¼ teaspoon flaky sea salt

Use a peeler to shave the outer fibrous layer of the broccoli stalks. Slice off the bottom inch or so of the stalk that is very tough. Then thinly slice the stalks  into coins and set aside. Cut the crowns into florets (not too big or too small).

Cook the pasta. Bring 8 cups (2.1L)** of water in a saucepan to a boil. Once the water is nearly boiling, add a tablespoon of kosher salt. Add the pasta, and once it returns to a boil, start the timer and cook according to the package’s minimum time for al dente pasta, stirring occasionally.

About 3 minutes before the pasta timer is done, add broccoli florets (not the stems). Cook until the pasta is barely al dente (a little undercooked is okay) and florets are crisp-tender and bright green. Scoop out 1 cup of pasta water, then drain the pasta and broccoli (do not rinse).

While the pasta water is heating up or pasta is cooking, make the sauce***. Zest the lemon with a microplane or citrus zester, then juice the lemon. In a small or medium bowl, whisk together the tahini, olive oil, 2 tablespoons of the lemon juice, maple syrup, ½ teaspoon kosher salt, and a generous amount of pepper. Add a pinch of the lemon zest but save the rest for topping. Whisk until the sauce is well-combined and thick. Stream in ice water and keep whisking until creamy but pourable (about 4 tablespoons).

Meanwhile, make the topping: combine the slivered basil with the reserved lemon zest and the flaky sea salt.

While the pasta is cooking, heat the 2 ½ tablespoons of olive oil in a deep sauté pan over medium-high heat. Once hot, add the broccoli stems with a few pinches of salt. Cook for 2 minutes, then add the shallots and garlic, and cook for another 2 to 4 minutes, until broccoli stems have some color and shallots are golden. Add the red pepper flakes and cook for 30 seconds.

Assemble the pasta. Add the hot cooked pasta and broccoli to the shallot-broccoli stem mixture, along with the tahini sauce and ¾ cup (180 mL) pasta water. Keep the pan over medium-high heat and use tongs to vigorously toss everything together, until the sauce is emulsified and clings to the pasta, and the pasta is al dente, about 2 minutes. If needed, add a bit more pasta water to bring everything together.****

Take the pasta off the heat. Stir in most of the basil topping and toss to coat. Taste, adding more salt or pepper to season and a bit of the remaining lemon juice, if desired. Just before serving, garnish with remaining topping.

This simple, Italian-style pasta with broccoli is packed with flavor and makes a satisfying, economical family meal in less than 30 minutes. The recipe yields 2 large servings or 4 smaller ones.

Pasta with Broccoli

oz (200 grams) short pasta shapes (fusilli, penne, rigatoni...)

lb (450 grams) Broccoli,

chilli flakes (optional)

salt and pepper,

lemon juice,

breadcrumbs

Bring a large pot of salted water to the boil. Meanwhile, cut the broccoli into several medium-small florets and wash them.

Add the broccoli florets to the pot and cook for about 5 minutes or until tender. Using a slotted spoon, transfer the broccoli florets to a bowl. Don&#39;t turn the heat off; keep the water boiling.

Add the pasta to the same pot and cook until al dente according to the package directions—reserve ½ cups of pasta cooking water.

Breadcrumbs (optional): In a large skillet, over a low flame, warm ½ tablespoon of olive oil and gently fry the breadcrumbs and a pinch of salt, stirring constantly for about 5 minutes until crisp and golden. Spoon onto a plate and wipe the pan clean.

In the same skillet, over a low flame, warm the rest of the olive oil and gently fry the garlic and chilli flakes for 1 minute or until fragrant (careful, do not let the garlic burn, or it will be bitter). 

Add the cooked broccoli and ½ cups of pasta water to the skillet. Stir with a spoon and allow to stew over medium heat for another 3-4 minutes. The broccoli will break up during this time. Season to taste.

Drain the pasta and add it to the skillet; toss until well combined, and taste again before serving. You might need to adjust the seasoning again if needed.

Transfer to a serving bowl, sprinkle with toasted breadcrumbs, and freshly squeezed lemon juice to lighten up the dish (optional). Add extra chili flakes and a drizzle of olive oil. Serve immediately.

Year and a half later and still going strong with this recipe (my younger one is STILL a veggie hater!). Thank you again! :)

So delicious! Rave reviews from the hubs, and the kids even liked it (I reduced the chili flakes considerably, but I bet it would be extra awesome with them)! I was admittedly skeptical about cooking the broccoli for so long, but it was perfect and added creaminess! Zero leftovers, sadly!!!

Katia, this recipe was delicious (despite leaving out chili flakes because of young kids) and so fast! Will make again and again. But most importantly I wanted to thank you for a veggie-heavy recipe that my picky (veggie hating) 2 year old actually ate and enjoyed! My 4 year old gobbled it up and had seconds ( normally she is a small eater)! 
This recipe is a great springboard for me to see if I can add more types of veggies to the broccoli. Thank you so much!!

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