Creamy Broccoli Spaghetti | Crazy GOOD 20 Minute Pasta Recipe
EPISODE 909 - How to Make Creamy Broccoli Spaghetti | Espaguetis Cremosos con Brocoli Recipe
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PASTA BROCCOLI ????
This is my absolute favourite at the moment, alongside a faux truffle mushroom pasta I love too. But it’s VERY easy and very affordable as well. This serves two - I made it for Mark and I at the weekend - but you can adjust very easily.
INGREDIENTS
1 head of broccoli cut into florets (I use the stalk too)
250g pasta (rigatoni is my fave)
A good glug of olive oil
4 cloves of roughly chopped garlic
A good pinch of chilli flakes - add as little or as much as you like
A good pinch of sea salt and pepper
Juice of half a lemon
A handful of grated Parmesan or its cheaper cousin, Grana Padano, is a great affordable alternative. You could even use finely grated cheddar really.
Add your broccoli to a large pan of salted water and cook until tender, remove and set aside, reserving the water, which you can now cook your pasta in for extra flavour. As your pasta cooks, add a generous glug of olive oil to a large frying pan, on a medium heat, followed by your garlic, chilli flakes and salt and pepper. Add your broccoli back in to take on the flavour and cook for a couple of minutes. When your pasta is cooked, add it to the broccoli pan, along with a ladle of pasta water to help emulsify and loosen your sauce. Add your lemon juice, parmesan and then mix and serve! It’s so delicious and so easy to make. I hope you like it!
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How to Make PASTA BROCCOLI Like an Italian
This broccoli pasta recipe is so much more delicious than you might think – it has hardly any ingredients, but it is full of incredible flavour! Create this divine vegetarian pasta dish and make it creamy, without any cream. Broccoli pasta is a recipe close to my heart as it is a common dish in Calabria where my wife’s family are from – before we met I had never tried it and now I can officially say I’m hooked! Try this recipe for a quick mid-week meal – no mess, no fuss, no prep, just let the simple ingredients shine!
#pastabroccoli #broccolipasta #pastarecipe
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Pasta Broccoli
0:37 Welcome to Vincenzo's Plate
1:41 Ingredients for this Pasta recipe
2:14 How to cut the broccoli
3:12 Time to cook the broccoli
5:07 Create a broccoli cream
6:03 Cooking the Spaghetti Pasta
7:35 Combine all the ingredients together
9:09 the importance of Grated Pecorino Cheese
9:45 Look how beautiful the Pasta Broccoli looks
10:00 Time to Eat...E ora si Mangia
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How To Make Baked Chicken and Broccoli Pasta | Cheesy Baked Pasta #onestopchop
Baked Chicken and Broccoli Pasta is the perfect meal for tonight!! Make it and let me know what you think.
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Ingredients
3 boneless skinless chicken breasts split in half
2 cups broccoli
1 cup fresh spinach
1 box rigatoni pasta
1 medium yellow onion, diced
6 cloves garlic, minced
1 quart chicken broth
2 1/2 cups heavy cream
4 tbsp unsalted butter, divided (2 Tbsp each)
3 Tbsl all purpose flour
Garlic and herb seasoning
All purpose seasoning
Smoked paprika
Salt and pepper to taste
1 cup mozzarella cheese
1 cup pepper Jack or Monterey Jack cheese
1 cup fresh shredded Parmesan cheese
Fresh chopped parsley for garnish
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Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired
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***RECIPE, SERVES TWO***
1 medium-large crown of broccoli (about 12 oz, 340g)
3-4 garlic cloves
1 small thumb of ginger (about the same amount as the garlic)
1/2 a small fresh chili (or throw the whole thing in)
1 cup water or stock or reserved broccoli water (see below)
1/2 teaspoon onion powder
1/4 cup (60mL) soy sauce
1-2 tablespoons brown sugar (or white sugar + a dab of molasses, or honey)
2 teaspoons mustard
2-3 tablespoons Marmite (or oyster sauce)
1-2 teaspoons toasted sesame oil
2-3 tablespoons cornstarch (or any refined starch)
pepper
MSG to taste (salt would be fine)
any cooking oil
sesame seeds for garnish (very optional)
1 cup (200g) white rice (dry)
Wash and drain the rice, combine it with 1.75x the volume of plain water in a pot, bring to a boil uncovered and cook until the water level goes just below the surface of the rice. Cover, reduce the heat to low and let cook for 10-15 minutes or until all the water is absorbed. Turn the heat off but leave the lid on as it rests until you eat. Fluff before serving.
(Or make your rice however you want — there's literally no way I can make rice on the internet that won't make people angry, so I just try it a different way every time.)
While you're getting the rice going, peel and chop the garlic and ginger with the chili.
Put a steamer basket at the bottom of a big pot and put in enough water to come up to the basket. Cover the pot, put the heat on high and bring the water to a boil. (If you don't have a steamer, you can boil the broccoli instead.)
While you're waiting for the water to boil, cut the broccoli into bite-sized florets. When the steamer is steaming, throw in all the broccoli, cover, and get a big bowl of ice water ready. When the broccoli has steamed for three minutes (maybe 3:30 if you're boiling instead of steaming), pull it out and dump it immediately into the ice water. Stir it around until the pieces have all cooled down. They should feel a little undercooked at this stage.
If you want, save 1 cup (237mL) of the green steamer water to use in the sauce. Once the pot is empty and dry, return it to the burner and put your heat on medium.
Coat the pan with a thin film of oil (NOT the sesame oil), throw in the garlic, ginger and chili, stir and fry for a couple minutes until soft. Put in the cup of water (or stock or reserved broccoli water), soy sauce, sugar, mustard, Marmite, sesame oil, onion powder and a few grinds of pepper.
While that's simmering, dissolve the cornstarch in just enough water to make a thick slurry. While one hand stirs, use the other hand to drizzle in slurry until you get a very thick consistency — you might not need all of the slurry.
Taste the sauce, consider adding MSG (or salt) or more of any of the other sauce ingredients it might need. Remember that the broccoli and rice are totally unseasoned, so the sauce needs to be strong enough and salty enough to flavor both itself and the broccoli and rice, i.e. too strong on its own. The texture should be very thick, because the broccoli will water it down a little. The sauce is easy to burn when it's this thick, so you might want to turn the heat down (or off).
Pull the broccoli out of the water, drain it thoroughly and toss it in the sauce until warm and coated. You can stir in water if the sauce is too thick. Dish out the rice, serve the broccoli and extra sauce on top, optionally garnish with sesame seeds.
Pasta with Broccoli, Garlic and Oil