Broccoli Pasta (Green Pasta)
User Reviews
4.3
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
4 people
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Calories
560 kcal
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Course
Main Course
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Cuisine
British
Broccoli Pasta (Green Pasta)
Description
This Broccoli Pasta recipe balances the mild bitterness and crunch of broccoli with a creamy, green sauce made primarily from blended soaked cashews and spinach. The rigatoni carries the sauce well, providing a satisfying chew alongside the tender broccoli. Lemon juice brightens the sauce, while olive oil adds smoothness and body. Optional yeast flakes can lend a subtle savory note.
The cooking method involves boiling broccoli and rigatoni together so the broccoli softens just enough without disintegrating. The cashews soak to soften, ensuring the sauce blends to a silky texture. After draining, the broccoli and pasta are combined back into the pot with the green sauce, which coats everything evenly.
This pasta works well as a light vegetarian main or side. It pairs nicely with tangy or salty additions such as kalamata olives, preserved lemons, or a fresh salad. A drizzle of chili oil can add gentle heat and complexity when desired.
Leftover sauce can be kept refrigerated and used in other dishes, while keeping broccoli florets from boiling away requires careful straining.
Ingredients
- 2 oz cashew nuts
- 1 broccoli around 17oz, head
- 12 oz rigatoni pasta
- 9 oz spinach
- lemon juice of one
- ½ cup water
- 3 tablespoon olive oil
- 1 tablespoon yeast flakes optional
- ½ teaspoon salt
Instructions
- Leave the cashews soaking in hot water for 20 minutes.
- Chop the broccoli into small florets.
- Fill a big pot with salted water and add the broccoli. Bring to a boil and then add the pasta. Cook following the packet instructions.
- While the pasta and broccoli are cooking and once the cashews have been soaking for about 20 minutes, drain the water, rinse them and add them into a blender jug together with the spinach, olive oil, lemon juice, salt, water, and yeast flakes (optional).
- Blend until you have a smooth and creamy green sauce.
- Once the pasta and broccoli are cooked, drain using a colander with small holes so the broccoli doesn't go through.
- Add the broccoli and pasta into the same pot once the water has been drained and add the green creamy sauce.
- Mix until all the ingredients are incorporated.
Notes
- Adding a light drizzle of chili oil or olive oil enhances the flavor and texture of the pasta.
- Lemon zest and finely chopped preserved lemons can heighten the dish's brightness and complexity.
- Serve alongside kalamata olives and fresh salad for a balanced meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 82g | 27% |
| Protein | 21g | 42% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 398mg | 17% |
| Potassium | 1144mg | 24% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 6808IU | 136% |
| Vitamin C | 153mg | 170% |
| Calcium | 157mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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