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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Creamy Broccoli Delight
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Broccoli Pasta | Easy recipe of Broccoli Pasta | Homemade Broccoli Pasta blended
Broccoli Pasta! SAVE IT!????
This is super easy to make and serves as a scrumptious meal when craving something delicious and creamy yet healthy! Try it????????
Ingredients List:
Olive Oil
Blanched Broccoli
Chopped Onion
Chopped Garlic
Soaked Cashews
Cherry Tomatoes
Basil Leaves
Penne Pasta
Pasta Water
Salt & Pepper
Mixed Herbs
Chilli Flakes
Parmesan Cheese (you go with cheese of your choice)
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BROCCOLI PESTO PASTA ????
If you ever find yourself with some leftover broccoli in the back of your fridge, this dish is an absolute showstopper. It's bursting with flavour and the best part? It's super easy to make! ???? It's such a game changer and a great way to use up your veg!
INGREDIENTS
1 large head broccoli
Half bulb garlic
1 unwaxed lemon
60g basil
100g pine nuts
2 tbsp nooch (nutritional yeast - more to serve)
60ml extra virgin olive oil (More for drizzling)
Salt and pepper to taste
500g spaghetti
METHOD
Prepare the roasting ingredients | Cut the florets off the head of broccoli | Put the garlic in the square of foil, drizzle with olive oil and season| Wrap up the tin foil to form a parcel | Spread the broccoli florets and over the baking sheet, drizzle with a little olive oil and season | Put the garlic bulb on the tray and roast for 25-30 minutes
Prepare the spaghetti | Add the pasta to a large pot of boiling salted water and cook according to package instructions
Prepare the broccoli pesto | Remove the tray from the oven and leave to cool to room temperature | Zest the lemon into the food processor | Rip the basil leaves off the stalks and to the food processor (saving a few smaller leaves for garnish) | Open the tin foil parcel and squeeze the roasted garlic cloves into the processor | Add the roast broccoli florets, pine nuts, nooch and extra virgin olive oil to the food processor, put the lid on and blitz into a nice smooth pesto | Taste the pesto and season to perfection with salt and pepper (and the juice of the lemon if you like it that way)
Finish and serve | Put the pan on the stove over medium heat and add a ladle of pasta water | Add the contents of the food processor to the pan and stir until warmed through | Drain the pasta, add to the pan and fold to coat | Transfer the pesto pasta to the serving bowls, season with a little pepper, drizzle over a little olive oil, garnish with the reserved basil leaves and serve immediately
Broccoli Pesto Pasta
This broccoli pesto pasta is the most delicious way to get your veggies in. It’s easy to make, ready in just 30 minutes, perfect as is or with grilled chicken or salmon!
FULL RECIPE:
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Creamy Pesto Pasta | Sanjeev Kapoor Khazana
A delicious and filling pasta recipe that is perfect as an evening snack or light dinner.
CREAMY PESTO PASTA
Ingredients
Pesto
1 tbsp grated parmesan cheese
1 tbsp pine nuts
A pinch of crushed black peppercorns
5-6garlic cloves
1cup basil leaves
½ cup olive oil
Salt to taste
White Sauce
2 tbsps butter
2 tbsps refined flour
3 cups hot milk
Pasta
3 cups macaroni pasta, boiled
2 tbsp olive oil
10-12 button mushrooms, sliced
10-12 garlic cloves, chopped
1 tsp red chilli flakes
½ cup corn kernels, boiled
10-12 cherry tomatoes, halved
A pinch of salt
A pinch of crushed peppercorns
2 tbsps grated parmesan cheese
Method
1. For making pesto, combine together grated parmesan cheese, pine nuts, salt, crushed black peppercorns and grind to a fine powder.
2. Add garlic cloves, continue to grind, add basil leaves, olive oil and grind to coarse paste.
3. For making white sauce, heat butter in a non-stick pan, add flour and cook for a minute. Add milk and whisk well so that there are no lumps, cook for 4-5minutes or till it becomesthick. Set aside.
4. For making pasta, heatolive oil in a non-stick pan. Add mushroom andsauté for 4-5minutes.
5. Add garlic andsauté till light brown. Add red chilli flakes, prepared pesto and white sauce, mix well.
6. Add corn, cherry tomatoes, salt, crushed black peppercorn and cooked pasta. Mix well. Cook for a minute and add grated parmesan cheese.
7. Garnish with sprig of basil. And serve immediately.
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