30 Minute Broccoli Basil Pasta
Ingredients
The pasta and sauce
-
600
grams
broccoli stalks
-
2
tablespoons
olive oil
-
¾
cup
water
-
1
large
shallot, chopped
-
4
cloves
garlic, minced
-
½
teaspoon
chili flakes
-
½
cup
raw cashews, soaked
-
3
tablespoons
nutritional yeast
-
1
tablespoon
miso
-
½
teaspoon
lemon zest
-
2
tablespoons
lemon juice
-
1
cup
basil leaves
-
375
grams
short pasta of choice
To serve (optional)
-
to taste
chili-infused olive oil
-
to taste
vegan 'parm'
-
to taste
extra black pepper
Instructions
- Prepare the broccoli by separating the stems and florets.
- Sauté the broccoli stems in olive oil, seasoning with salt and pepper until bright green.
- Add a splash of water, cover, and cook until tender.
- Transfer the sautéed stems to a blender.
- In the same pan, sauté the shallot, then add the florets, garlic, and chili flakes, cooking until fragrant.
- Add water and cover, cooking until the florets are tender.
- Blend half of the sautéed mixture with cashews, nutritional yeast, miso, lemon zest, lemon juice, basil, and water until smooth.
- Cook the pasta according to package directions, reserving some cooking water.
- Combine the pasta with the sauce and remaining sautéed broccoli, adding reserved water to achieve desired consistency.
- Serve immediately with optional toppings.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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