Creamy pasta with broccoli

Creamy pasta with broccoli

Based on 98 ratings

Difficulty

Easy 👌
35
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g broccoli
100 g mushrooms (e.g. shiitake, oyster, or button mushrooms)
5 g parsley
1 clove garlic
onion
250 g shell pasta
50 g pine nuts
150 g cashew butter
5 tbsp water
lemon (juice)
1½ tsp mustard
½ tbsp olive oil
1½ tsp vinegar
ice cubes for ice bath
sugar
salt
vegetable oil for frying
Metric
Imperial

Utensils

  • frying pan
  • large saucepan
  • skimmer
  • food processor
  • strainer
  • citrus press (optional)
  • large bowl
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Chardonnay, 2012
A creamy, oaked Chardonnay harmonizes well with the cashews in the pasta and the wine's strength stands up well to the richness of the mushrooms.

Nutrition per serving

Cal
620
Protein
20g
Fat
27g
Carb
60g

Step 1/10

Cut the broccoli into florets. Halve the mushrooms. Roughly chop parsley. Mince garlic and dice onion.
  • 200 broccoli
  • 100 mushrooms
  • 5 parsley
  • 1 cloves garlic
  • 1 onion
  • cutting board
  • knife

Cut the broccoli into florets. Halve the mushrooms. Roughly chop parsley. Mince garlic and dice onion.

Step 2/10

Cook pasta in salted boiling water, according to package instructions, for approx. 6 – 8 min. Drain and set aside.
  • 250 shell pasta
  • large saucepan
  • strainer

Cook pasta in salted boiling water, according to package instructions, for approx. 6 – 8 min. Drain and set aside.

Step 3/10

In a large saucepan, blanch broccoli florets in salted boiling water for approx. 1 – 2 min. until crisp/tender.
  • large saucepan
  • skimmer

In a large saucepan, blanch broccoli florets in salted boiling water for approx. 1 – 2 min. until crisp/tender.

Step 4/10

Immediately submerge broccoli into a bowl filled with cold water and ice cubes. Allow to cool for approx. 1- 2 min. Drain and set aside.
  • ice cubes for ice bath
  • large bowl

Immediately submerge broccoli into a bowl filled with cold water and ice cubes. Allow to cool for approx. 1- 2 min. Drain and set aside.

Step 5/10

In a grease-free frying pan, roast the pine nuts over medium heat, stirring often, for approx. 2 – 3 min. until golden brown and fragrant.
  • 50 pine nuts
  • frying pan
  • cooking spoon

In a grease-free frying pan, roast the pine nuts over medium heat, stirring often, for approx. 2 – 3 min. until golden brown and fragrant.

Step 6/10

In a food processor, blend together the cashew butter, water, lemon juice, mustard, olive oil, vinegar, and a dash of sugar and salt.
  • 150 cashew butter
  • 5 tbsp water
  • 1 lemon (juice)
  •  tsp mustard
  • ½ tbsp olive oil
  •  tsp vinegar
  • sugar
  • salt
  • food processor
  • citrus press

In a food processor, blend together the cashew butter, water, lemon juice, mustard, olive oil, vinegar, and a dash of sugar and salt.

Step 7/10

In a frying pan, sauté mushrooms, broccoli, onion and garlic  in some vegetable oil over medium heat for approx. 3 – 5 min.
  • vegetable oil for frying

In a frying pan, sauté mushrooms, broccoli, onion and garlic in some vegetable oil over medium heat for approx. 3 – 5 min.

Step 8/10

Add pasta to pan and continue to sauté, stirring occasionally,  for approx. 1 – 2 min.

Add pasta to pan and continue to sauté, stirring occasionally, for approx. 1 – 2 min.

Step 9/10

Add the sauce to the pan, stir well to combine, and continue to sauté for approx. 1 – 2 min. until hot.

Add the sauce to the pan, stir well to combine, and continue to sauté for approx. 1 – 2 min. until hot.

Step 10/10

Add parsley and pine nuts to pan and stir until well incorporated. Enjoy!

Add parsley and pine nuts to pan and stir until well incorporated. Enjoy!