Some nights call for a simple pasta dish, right? Make it well-balanced and flavorful with this Creamy Garlic Pasta with Charred Broccoli! I use a whole grain paste and cashew-based sauce to make it healthy and plant-based, and Bird’s Eye Frozen Broccoli to keep it simple and still nutritious.
Preparation:
To cook:
Level: Easy
Serves: 3
Ingredients
- FOR THE CASHEW NUT CREAM SAUCE:
- 2 tablespoons Olive oil plus 1/3 cup, divided
- 4 cloves Garlic, thinly sliced
- 1 cup Coarsely chopped cashews, soaked in boiling water for 30 minutes
- 3 tablespoons nutritional yeast
- 1 whole Small lemon, juice
- 1 pinch Salt and pepper
- FOR THE PASTA:
- 1 bag (Approx. 10 oz. Size) Bird’s Eye Steamfresh Premium Broccoli Florets
- 2 tablespoons Extra-virgin olive oil, and more for drizzling
- 8 ounces, weight Dried penne pasta (I recommend 100% durum wheat or 100% whole wheat pasta)
- ¼ cups Chopped fresh chives, to garnish
- 1 pinch Crushed red pepper flakes (optional)
Preparation
For the garlic and cashew sauce, in a small nonstick skillet, heat 2 tablespoons of olive oil over medium heat. After 1-2 minutes, toss a slice of garlic into the oil. If it sizzles, add the rest of the minced garlic. Otherwise, wait until the oil heats up to the point of sizzling when the garlic is added. Reduce the heat to low and cook the garlic for 5 to 6 minutes, stirring occasionally, or until crisp around the edges and golden and tender in the centre. Remove from heat and set aside to cool.
Drain and rinse the cashews and transfer them to a blender with the remaining ⅓ cup extra virgin olive oil, nutritional yeast, and lemon juice. Add the cooled garlic and the oil it was cooked in and stir over high heat until the sauce is smooth. Season with salt and pepper to taste.
Steam broccoli according to package directions, then drain excess water on a plate lined with paper towel. Wring out the moisture very gently.
In a large nonstick or cast iron skillet, heat 2 tablespoons extra virgin oil over medium-high heat. When the oil sizzles, add the broccoli and stir frequently to prevent it from burning. Cook 4 to 5 minutes over high heat to brown the broccoli. Add more oil if needed and season with salt and pepper. When the broccoli is charred all around, turn off the heat and remove the pan from the heat.
While the broccoli cooks, prepare the pasta. Heat a large pot of salted water and bring to a boil. Cook the pasta according to the instructions on the package. Drain, transfer to a large serving bowl and drizzle with a touch of extra virgin olive oil and toss to coat the pasta.
Add about ½ cup cashew sauce to pasta and stir until combined. Garnish with additional salt and pepper, fresh chives and crushed red pepper flakes, if desired. Serve with grilled broccoli.
Store leftovers in an airtight container for up to 1 week. Extra sauce will keep in the refrigerator in an airtight container for up to 2 weeks. Enjoy!
