Pasta con Broccoli
It's hard to define what makes a perfect plate of pasta, but this recipe comes close! Its genius lies in its simplicity, at any given time you are likely to have most of the ingredients in your cupboard, and if you eat Broccoli as much as I do there's always one in the fridge!
For best results always boil your pasta in the same water that you boil your broccoli in. This broth will infuse the pasta and give it a great depth of flavour. A good tip is to chop your stem into big chunks and boil them with your florets instead of simply discaring them. They will be too hard to use in your sauce but will add so much flavour to the broth.
When you're stuck for ideas for lunch, turn to this simple but satisfying pasta, it's an absolute classic in our household and I hope it becomes one for you too!
1 Head of Broccoli
1TBS Olive Oil
1Tsp Miso Paste
1 Dried Chilli
2 Cloves of Garlic
Prepare a pan of salted boiling water.
Add your broccoli to the boiling water until soft - usually about 12 minutes.
While the broccoli is cooking, heat the oil in a pan, chop the chilli and garlic together and add them to the oil.
Once the garlic is golden and fragrant remove the garlic and chilli from the oil (keeping the oil in the pan).
Add the miso paste to your oil and mix it in.
Remove the broccoli with a slotted spoon and cook your pasta in the broccoli water.
Add the broccoli to your oil and break it down with a spoon until it has formed a uniform sauce.
If it’s too thick add some of the cooking water from the pasta once it’s ready.
Serve with a little vegan parmesan and enjoy.