Broccoli Pasta

Our broccoli pasta is a creamy, tasty, and healthy recipe combining an irresistibly creamy sauce with al dente pasta. This Italian-inspired recipe will surely please the pickiest of eaters because of its rich taste and luscious texture.

Ingredients:
1 pound (500g) orecchiette pasta or any other
1 pound broccoli (2 medium heads)
3 T extra virgin olive oil
2-3 cloves garlic grated
¼ teaspoon red pepper flakes
1 handful grated parmesan cheese (or dairy-free alternative)
1 pinch salt & black pepper to taste

Instructions:
Cut 1 pound broccoli into small florets. Boil them in a large pot of salted water for 5 minutes. Tip: we recommend cooking the broccoli in 1 gallon (4 liters) of water seasoned with 1½ tablespoons (20 grams) of sea salt. boiling the broccoli in water. In a large skillet, fry 2-3 cloves garlic (grated) and ¼ teaspoon red pepper flakes in 3 tablespoons extra virgin olive oil for 1 minute on low heat. Take the broccoli out of the water with a slotted spoon (do not discard the water) and add them to the skillet. Add 1 cup of the reserved cooking water and simmer for 10 minutes, then mash the broccoli with a fork. In the meantime, cook the orecchiette pasta in the same large pot of water where you cooked the broccoli. Cook as per package instructions minus 2 minutes. Drain the pasta and add it to the sauce. Reserve a cup of pasta water, and add half, to the pan with the sauce. Finish cooking the pasta on medium heat for about a minute while stirring it in the sauce. Add more pasta water if necessary. When the pasta is al dente, turn the heat off and stir in 1 handful grated parmesan cheese. Taste and adjust for salt and pepper and serve immediately.

Notes:
Pasta – When choosing pasta, try to go for something made in Italy. It’s healthier and of generally higher quality. Please read the label; it should be made with durum wheat semolina. We recommend a short pasta type here. Orecchiette pasta is most traditional with this sauce, but you can also use farfalle, fusilli, conchiglie, penne, rotini, rigatoni, etc.
Broccoli – Use fresh broccoli for best results, although you can also use frozen ones if you have those in your freezer. You can use broccoli florets and leaves if some are attached to the broccoli head. We recommend saving the larger stems for a delicious broccoli soup.
Olive oil – Try to use extra virgin olive oil for the best taste. Compared to regular olive oil, extra virgin is fruitier, nuttier, and more flavorful in general. It also contains more antioxidants, which are good for us.
Garlic – Fresh garlic enhances the flavor of the broccoli. Our tip is to grate it finely or press it with a garlic press.
Red pepper flakes – Pasta with broccoli should have a mild, spicy mouthfeel. A pinch of red pepper flakes helps do just that. Substitute cayenne pepper or chili powder for red pepper flakes.
Salt and pepper – You’ll need sea salt or kosher salt to season the pasta cooking water and the sauce. Black pepper is optional.
Parmesan cheese – Grated parmesan cheese is a match made in heaven with the broccoli sauce. The original recipe is without parmesan cheese; they use anchovies to boost the dish’s umami. If you are vegan, you can make pasta with broccoli without cheese or use a non-dairy cheese alternative.

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