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Orechiette with Broccoli, Golden Raisins and Pine Nuts

This pasta is a lovely mix between sweet and savoury. Perfect all year round but I think it's best appreciated on cold rainy days where the sweetness of the raisins can remind you of summer!

I think this would work well with Pici, but Orecchiette prove to be (as always!) perfect for capturing the ingredients

 
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Ingredients


50g Pine nuts

50g Golden raisins

1 Onion

1 Head of broccoli

1 TBS Miso Paste

1 TBS Tomato puree

100ml Olive oil

50ml Oat milk (or any dairy free milk)

A pinch of Coriander or Parsley (to taste)

 
  • Toast the pine nuts on a dry pan until brown all over (careful not to burn them!) and set aside.

  • Boil one pot of water for your pasta and a separate small pot for the raisins.

  • Boil the raisins for 15 minutes then pat dry, let cool and roughly chop

  • Cook the broccoli florets in your pasta water until soft then drain (keep your pasta water bubbling until you are ready to cook it) and put aside.

  • Chop the onion finely

  • Dissolve the tomato puree in 100ml of the pasta water, add with the onions and half of the olive oil to a pan until soft.

  • Mix in the broccoli

  • Mix the oat milk, miso paste and remaining olive oil. You can speed up this paste by heating the milk. Once it is dissolved pour over the vegetables.

  • Add the pine nuts (reserve some for garnish). Remove from heat and cover with a lid until ready to mix with the pasta.

  • Chop some Coriander or Parsley and add to the final dish with the remaining pine nuts.