Creamy pasta with broccoli

Based on 195 ratings

Verena

Founder at Kitchen Stories

Difficulty

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

Ingredients

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

Utensils

  • cutting board
  • knife
  • large saucepan
  • sieve
  • bowl (large)
  • frying pan
  • wooden spoon
  • food processor
  • citrus press

Nutrition per serving

Cal
620
Protein
20 g
Fat
27 g
Carb
60 g
  • Step 1/10

    Cut the broccoli into florets. Halve the mushrooms. Roughly chop parsley. Mince garlic and dice onion.
    • 200 g broccoli
    • 100 g button mushrooms
    • 5 g parsley
    • 1 clove garlic
    • 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 g pasta
    • large saucepan
    • sieve

    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.

    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 bath
    • bowl (large)

    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 g pine nuts
    • frying pan
    • wooden 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. Add more water, if needed.
    • 150 g cashew butter
    • 5 tbsp water
    • 50 ml lemon juice
    • 1½ tbsp mustard
    • ½ tbsp olive oil
    • 1½ 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. Add more water, if needed.

  • 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!