In this pasta recipe, sauté shallots and garlic to make a simple broccoli sauce. Broccoli is partially cooked in boiling water and added to shallot sauce. In under 30 minutes, everything comes together. The kids and adults love it!
Ingredient
– 1 pound broccoli florets- cut or broken into very small florets about equal size – 1 pound of orecchiette pasta– 4 Tablespoons extra-virgin olive oil– 1 large shallot– 6 garlic cloves- rough chopped– 1/2-1 teaspoon sea salt– 1 teaspoon miso paste– 1 cup unsalted vegetable broth– Garnish: crushed red flake
Direction
1
Boil 8 cups salted water with 1 tablespoon salt for pasta in a large pot. Prepare broccoli sauce while water heats.For broccoli: Chop broccoli. Fill a medium saucepan with water. Add broccoli to boiling water. Cook 5-7 minutes. After tenderizing, reserve broccoli in a colander.
2
Start sauce: Heat a large saute pan on medium. Use 3 tablespoons of extra-virgin olive oil in the pan. Spread it by tilting the pan.
3
Stir shallots into hot, shimmering oil. Cook till tender. Miso paste (soy sauce, tamari, or 1-2 anchovies if non-vegan). In the last minute, lower the heat and add the garlic (it mixes with the shallots in less than a minute, so keep stirring).
4
After the garlic and shallots are fragrant, add the broccoli. Turn the heat to medium-high and stir occasionally until the broccoli softens and breaks down.
5
Add some vegetable broth and stir until it makes a soft broccoli sauce (15–20 minutes). Make pasta while the sauce cooks.
6
Cook pasta: Add pasta to boiling water and cook according to package directions. Cook the pasta until 1-2 minutes from al dente. Drain pasta (reserve 1/2 cup pasta water) when ready. Toss the pasta in the broccoli sauce in the skillet with tongs or a spoon.
7
Mix pasta and sauce: Stir with the pan on medium-high heat for 2 minutes to avoid overcooking. To thin broccoli sauce, add reserved pasta water.Check seasoning: Add freshly ground salt and pepper to taste.
8
Give pasta and broccoli sauce. Put pasta on a platter. Apply 1 tablespoon extra-virgin olive oil.Garnish optional: Use dairy-free vegan parmesan. You can add chopped Italian parsley (or fresh basil) and red pepper flakes. Enjoy!