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.
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Pasta with Broccoli, Mushrooms & Almonds Recipe
Yield:
1
Serving
Difficulty:
Easy
Cooking time:
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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.
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