Indulge in the richness of this insanely delicious Creamy Broccoli Pasta. It’s packed with nutrients, beautifully creamy, and so easy to make - you won’t even believe it! It takes about 25 minutes to make! I checked this recipe on a broccoli sceptic, aka hubby, and he absolutely loves it, too!
🍽 Serves 4 🕘 25 minutes Difficulty: Beginner
Ingredients:
1 medium broccoli
1 cup of basil leaves
½ pack of tofu
2 garlic cloves
1/3 cup of plant milk
2 Tbsp of extra-virgin olive oil
2 Tbsp nutritional yeast
1 cup of pasta water
Salt to taste (approx. ½ - 1 tsp)
250-300g of fettuccine pasta, I used @sanremopasta curly fettucine
Garnish:
Vegan parmesan (recipe for my homemade vegan parmesan can be found on my website)
Basil leaves
Instructions:
Prepare the ingredients. Cook the pasta according to the packaging. Divide the broccoli into florets.
Boil salty water and add broccoli florets. Cook for 5 minutes. Remove and place in a bowl of ice-cold water.
In a blender/food processor, place: broccoli, basil, garlic cloves, tofu, plant milk, olive oil, nutritional yeast, and salt to taste. Blitz and add pasta water until smooth and creamy. (Approx. 1 cup)
Drain the pasta and place it in a large sauce pan, pour the sauce in mix until evenly incorporated.
Serve immediately topped with vegan parmesan and basil leaves.
Enjoy!
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