Recipes, Salty

Creamy broccoli pasta


Chalk mine broccolipasta

A rich creamy pasta that contains no milk, gluten or any other animal ingredients! Once again, we dispel the myth that vegetarian food is boring or even tasteless. The broccoli pasta recipe itself is further proof of how delicious and refreshing the vegetarian world can really be. Indian nuts, healing broccoli, herbs, tart lemon and gluten-free pasta meet in a creamy broccoli paste. A tasty combination that does not irritate the digestive system and does not cause unpleasant sensations of heaviness. We believe that eating healthily doesn’t mean you have to give up any of your favourite foods – there’s a healthier alternative for everything!

Quantity: 3 for pasta lovers
Preparation time: 30 minutes
30 min: Light
Preparation time:

  • 1 tablespoon olive or coconut oil (optional, you can also use water or broth).
  • 1 medium onion
  • 1 medium broccoli (stalk, finely chopped + florets)
  • 2 fresh garlic cloves
  • 80 g Indian nuts
  • ½ lemon juice + zest
  • salt and pepper (to taste)
  • 110 ml of water
  • 300 g of a delicious gluten-free pasta

How to make broccoli paste?

Start by preparing the sauce. To do this, pour hot water over the Indian nuts and set aside for 20 minutes. In a frying pan, fry the chopped onion and the chopped broccoli leaves (just the stalk, without the flowers). Cook until the onion and broccoli are semi-soft. Then add the crushed or finely chopped garlic and simmer for a few minutes. Put the onion-broccoli mixture in a blender and add the soaked Indian nuts, grated lemon zest, lemon juice and water. Season to taste with salt and pepper and whisk into a smooth creamy sauce.

When the sauce is ready, cook the pasta according to the instructions on the packet. 2 minutes before the pasta is ready, add the broccoli florets to the pot. When the pasta is ready and the broccoli is slightly crisp, strain out the pasta liquid and add the sauce to the pasta and broccoli. Mix thoroughly and enjoy immediately.

The original recipe is by @herbifoods, this version is an adaptation of the original recipe.

Leave a Reply