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.
Join VeggieGib
Join VeggieGib for email updates and get a FREE eCookbook with 15 easy and tasty veggie/vegan recipes.
Please check your junk mail folder in case the confirmation email lands there. Hotmail or Outlook users may not receive it at all, please use another email provider.
Pasta with Broccoli, Mushrooms & Almonds Recipe
Yield:
1
Serving
Difficulty:
Easy
Cooking time:
Print recipe 
Pin recipe
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
- 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.
- Boil water in a pan with a good pinch of salt and add the pasta. I like spirals as they will hold the sauce.
- 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).
- 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.
- Add 1½ tbsp of nutritional yeast into the sauce, stir in so it all dissolves.
- 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.
- 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.
- Serve with the toasted almonds.
Do you like this recipe? Give it a rating!
/rating_on.png "1 Star")
/rating_off.png "5 Stars")
4.00 from 1 reviews
Leave a comment