Vegetarian Orecchiette Pasta

Vegetarian Orecchiette Pasta

Orecchiette Pasta broccoli sauce

Ingredients

  • 6 cups of small cut broccoli florets
  • 1 cup of orecchiette pasta, penne, rigatoni, etc
  • 2 tablespoons olive oil
  • 6 garlic cloves
  • Pinch chili flakes
  • Pinch salt and pepper
  • 1 teaspoon miso paste or sub 1–2 mashed anchovies
  • 2 cups veggie broth
  • Garnish: lemon zest, chili flakes, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional.

Instructions

  1. Steam broccoli florets until tender and set aside.
  2. Cook pasta according to directions, and save some hot pasta water when you drain.
  3. In a large pan, saute the garlic and chili flakes in the olive oil. Medium heat until fragrant- about 2-3 minutes.  
  4. Stir in the miso paste (or anchovy),
  5. Then add steamed broccoli, salt, pepper and the broth.
  6. Bring to simmer and break apart the broccoli into tiny pieces. The goal is to melt down the broccoli into a “sauce”.  
  7. Continue to simmer on low heat until it becomes the consistency of a thick sauce, about 10-15 minutes.
  8. Add the pasta. Toss well.
  9. Taste for salt, adding more along with pepper, chili flakes and lemon zest.
  10. Divide among bowls and top with any of the garnishes you like. 
  11. Garnish: lemon zest, chili flakes, fresh basil ribbons, toasted pine nuts, toasted bread crumbs, truffle oil or kalamata olives- all optional.
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