Orecchiette Con Broccoli
This quick and easy vegan Orecchiette con Broccoli is a flavorful, healthy weeknight meal, ready in no time. Tender broccoli, savoury garlic and chilli, and a bright lemon zest come together to create a symphony of flavours that will have you coming back for seconds!
Equipment
Ingredients
- 1 Head Broccoli About double the weight of the pasta
- 200 g Orecchiette About 100g Per person
- 2 tbsp Henderson's relish Any vegan Worcestershire sauce should work
- 4 Cloves garlic
- 1/2 Whole Red chilli
- 1/2 Whole Lemon
- 2 tbsp Nutritional yeast
- 3 tbsp Olive oil
Instructions
- Prepare: Wash and chop broccoli into florets. Slice garlic and finely chop chili. Zest and juice lemon.
- Cook broccoli: Boil salted water, add broccoli for 4 minutes until slightly tender.
- Infuse oil: Sauté garlic and chili in olive oil until fragrant.
- Flavor: Add Henderson's relish and fry for 30 seconds.
- Combine: Transfer broccoli to pan, reserving cooking water.
- Steam: Add some broccoli water to pan and stir in lemon zest.
- Cook pasta: Cook pasta in remaining broccoli water, 1 minute less than instructed.
- Season: Season broccoli with salt and pepper.
- Transfer: Add pasta to broccoli pan, reserving pasta water.
- Incorporate: Stir in nutritional yeast and enough pasta water for a saucy consistency, cook until pasta is done.
- Adjust: Taste and adjust seasoning and add lemon juice..
- Serve: Top with vegan parmesan and olive oil.
Notes
- Henderson's relish is a vegan Worcestershire sauce alternative.
- Use a spider strainer or slotted spoon to transfer broccoli and pasta.
- Add pasta water as needed to keep the dish saucy and finish cooking the pasta.
Nutrition
Calories: 701kcal | Carbohydrates: 100g | Protein: 26g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 108mg | Potassium: 1361mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1897IU | Vitamin C: 273mg | Calcium: 175mg | Iron: 4mg
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