Creamy pasta with broccoli

Creamy pasta with broccoli

Based on 104 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

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

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!