Creamy Broccoli Pasta
Ingredients
The pasta
-
⅓
package
spaghettini
-
4½
cups
hot water
The sauce
-
2
tbsp
olive oil
-
3
cloves
garlic, minced
-
½
yellow onion
chopped
-
¼-½
tsp
chili flakes
-
2
tsp
dried oregano
-
2
tsp
salt
-
½
tsp
ground pepper
-
zest from one
lemon
-
juice from half
lemon
-
5
tsp
Organika Veggie Broth
-
½
cup
cream cheese
-
½
cup
shredded parmesan cheese
-
3
cups
frozen broccoli florets
-
¼
cup
chopped pecans or walnuts
-
1-2
tbsp
minced fresh chives
Instructions
- Boil 4½ cups of water and set aside.
- In a large frying pan, heat 2 tbsp of olive oil over medium heat and add onions and garlic, cooking for about 3-4 minutes until softened.
- Add chili flakes, dried oregano, salt, and pepper, stirring until fragrant for about 1 minute.
- Stir in lemon zest and juice, cooking for 1 minute.
- Add Organika Veggie Broth powder and then stir in the hot water.
- Add the spaghettini noodles, bring to a simmer, and stir until noodles start to soften. Cover and simmer over medium-low heat until noodles are cooked al dente, about 6-8 minutes.
- If needed, add more water gradually until the pasta is cooked.
- Incorporate cream cheese and parmesan cheese, stirring until blended.
- Add frozen broccoli, stir, and cover to cook for about 4-5 minutes.
- Taste and adjust seasoning with more salt and pepper if desired, then add chopped nuts.
- Serve garnished with more parmesan cheese and fresh chives if desired.
Nutrition Facts (estimated)
Servings
2-3
Calories
636
Total fat
34.4g
Total carbohydrates
68g
Total protein
19.4g
Sodium
2759mg
Cholesterol
48.7mg
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