Pasta with Broccoli, Mushrooms & Almonds Recipe

This is my go-to pasta in a hurry recipe that takes as long as the pasta takes to boil. I absolutely love broccoli anyway, and it helps that it is full of good nutritive value. This recipe is incredibly easy to make all it takes is a little planning and preparation as to the order of doing things.

I use non-dairy almond cream and nutritional yeast for a cheesy savoury flavour and makes the dish completely vegan which is always a good thing. I usually make this for one (me) but it can be easily scaled up if need be.

Pasta with Broccoli, Mushrooms & Almonds Recipe
Yield: 1 Serving
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

  • 1 tbsp almond flakes
  • 1 tbsp olive oil
  • 100 g pasta (fusili bucatti in this case)
  • 100 g closed cap mushrooms (about 5)
  • 2 cloves of garlic
  • 80 g broccoli
  • 50 ml white wine
  • 100 ml non dairy cream
  • 2 tbsp nutritional yeast
  • pinch of black pepper
  • pinch of thyme or oregano
  • 1 tbsp almond flakes
  • 1 tbsp olive oil
  • 1 cup pasta (fusili bucatti in this case)
  • 3½ oz closed cap mushrooms (about 5)
  • 2 cloves of garlic
  • 3 oz broccoli
  • 3 tbsp + 1 tsp white wine
  • 6½ tbsp non dairy cream
  • 2 tbsp nutritional yeast
  • pinch of black pepper
  • pinch of thyme or oregano

Instructions

  1. Toast the almond flakes on a pan without any oil on a medium heat. This takes a couple of minutes, when they start to toast and brown you can take them off the heat and put them to one side.
  2. Boil water in a pan with a good pinch of salt and add the pasta. I like spirals as they will hold the sauce.
  3. While the pasta is boiling, add a the olive oil to a pan on a medium heat, slice 5 medium closed cap mushrooms and sauté. Add 2 thinly sliced cloves of garlic and gently sauté for a couple of minutes (the garlic can also be diced if you don’t want to slice).
  4. Add a splash of white wine and reduce for a minute or so, the add 100ml of non-dairy cream (I use almond cream, Ecomil brand), a pinch of salt, pepper, a pinch of oregano and thyme and stir in.
  5. Add 1½ tbsp of nutritional yeast into the sauce, stir in so it all dissolves.
  6. Cut about 5 broccoli florets into bite size pieces and add to the boiling pasta. Allow to cook for 2 minutes at the most so it is still crunchy.
  7. Drain the pasta when it is a bit al-dente and decant into the sauce with some of the cooking liquid to loosen the sauce if need be.
  8. Serve with the toasted almonds.

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