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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!


 




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