20-minute broccoli pasta
Broccoli and pasta are the best combination, especially if you also pair these with an incredible sauce.
PREP TIME: 10 minutes
TOTAL: 20 minutes
MAKES: for 4 people
INGREDIENTS
FOR THE PASTA:
1 head broccoli
250g macaroni type pasta
(penne also works)4 cloves garlic
1 yellow onion
2 tomatoes
1 tsp garlic powder
olive oil for cooking
salt and pepper to taste
FOR THE PASTA SAUCE:
1/2 cup cashews
1/2 cup water
1/4 cup nutritional yeast
1 can (400g) white/butter beans
1 tsp turmeric, ground
1 can (400ml) coconut milk
DIRECTIONS
Soak the cashews in water for 30 minutes before starting the cooking. This step is not essential, but it helps to remove anti-nutrients from the cashews that could prevent absorption of some nutrients. Then drain and rinse.
Wash and cut up a head of broccoli into bite-sized pieces. Boil water in a large pot and cook the pasta in salted water according to the package instructions. Three minutes before the pasta is ready, add the broccoli in the water and cook with the pasta for the rest of the 3 minutes. Make sure to save 1/2 cup of pasta water here. Drain the broccoli and pasta.
Finely chop the onions and garlic. Cut the tomatoes into bite-sized pieces.
In a blender, mix together the drained and rinsed beans, the drained and rinsed cashew nuts, turmeric, coconut milk and the half cup of saved pasta water.
In a large pan on medium-high heat, sauté the onions with a drizzle of olive oil, add the garlic powder, salt and pepper. Once the onions are golden but not burnt, add in the tomatoes. Let that cook down for around 3-5 minutes. Then, pour in the pasta sauce and let that simmer for another 3 minutes on low heat. Stir in the pasta and broccoli, mix well and let it sit in the sauce for a few minutes before serving.
Enjoy!
*If you cut the veggies and make the sauce while the pasta cooks, this meal is ready in no time.
