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Creamy broccoli pasta


Creamy broccoli pasta
Creamy broccoli pasta

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:

  1. Prepare the ingredients. Cook the pasta according to the packaging. Divide the broccoli into florets.

  2. Boil salty water and add broccoli florets. Cook for 5 minutes. Remove and place in a bowl of ice-cold water.

  3. 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)

  4. Drain the pasta and place it in a large sauce pan, pour the sauce in mix until evenly incorporated.

  5. Serve immediately topped with vegan parmesan and basil leaves.

  6. Enjoy!


 



Creamy broccoli pasta
Creamy broccoli pasta

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