VEGAN PASTA CON BROCCOLI
I could not believe this recipe was on here. It's from Isa Chandra Moskowitz's book "Appetite for reduction" aka my bible! OH AND YES, YOU MUST LOVE GARLIC. THIS IS DROWNING IN IT. I like mine a little extra spicy so I add an extra pinch of pepper flakes and the juice of 1/2 lemon.
Provided by lizardstone01
Categories Weeknight
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Bring a large pot of water to a boil, and use the time between starting at and the time it boils to prep your ingredients.
- 2. Heat a large skillet over medium heat. Sautee the garlic, red pepper flakes, and thyme in the oil for about a minute, and make sure you don't burn them. Burnt herbs are not good eats.
- 3. Stir in the vegetable broth, wine, and salt. Add the broccoli, bring the liquid up to a simmer, and cover the pan. Cook for 8 to 13 minutes, depending on how done you like your broccoli. (I like mine to have a good crunch, so I go for about 10 minutes.).
- 4. When the pasta is done, drain it and add it to the broccoli mixture. Toss with a pasta spoon for about three minutes, or until everything is thoroughly coated. Mix in the balsamic vinegar, and serve with generous doses of black pepper. There will be garlic left over in the bowl; don't forget to spoon it out over your pasta.
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Goharzad Khan
[email protected]Easy to make and delicious! I added some extra garlic and chili flakes to give it a bit more flavor.
Jeff Hicks
[email protected]This pasta was so good! The sauce was rich and flavorful, and the broccoli was cooked perfectly. I would definitely recommend this recipe.
Mlondisi Mlondy
[email protected]I made this dish last night and it was a hit! My family loved the creamy sauce and the broccoli was cooked perfectly. I will definitely be making this again.
Maria Acosta
[email protected]This vegan pasta con broccoli was a delightful surprise! The broccoli was perfectly cooked, still retaining a slight crunch, and the sauce was creamy and flavorful. The addition of lemon zest and crushed red pepper gave the dish a nice brightness and