broccoli pasta sauce

I’m a blogger. As a blogger, I have some serious blog envy of smitten kitchen and joy the baker . I check these beautiful blogs daily for recipes, inspiration, and laughs. I’m often envious of Emily’s blog, Cheaper than Wisdom, with its witty name, heart-warming stories, paleo dishes, and spot-on observations. They say imitation is the greatest form of flattery, so here’s to you lovely ladies of the blogosphere!

On that note last night, instead of trying a Zumba class at my new studio before I taught my advanced flow at 8 pm, I looked in my fridge and behold: all the makings to attempt my version of smitten kitchen’s Spaghetti with Broccoli Cream Pesto – a wonderful dish where the amount of pasta equals the amount of broccoli! I made a few tweaks: almond milk instead of cream, 3x as much garlic, black and red pepper, and gluten-free pasta to equal less than the amount of broccoli. And it turned out just swimmingly! If I had had a lemon on hand to zest, I think that would have totally taken the dish to the next level. Note to self: never not have lemons. And maybe add line nuts.

Broccoli Pasta Sauce
1/2 broccoli, cut into 1/2 inch pieces and florets
1/2-1 small onion, diced
3-5 garlic cloves, minced
1/2 pound gluten-free pasta
1/4 cup unsweetened almond milk
Red and black pepper to taste
Sprinkle of Parmesan

1) steam broccoli over salted water (to use for the pasta) for 5 minutes
2) remove broccoli, add pasta, prepare according to directions
3) strain pasta, reserving 1 cup pasta water, dump in a big bowl, rinse the pot, add olive or coconut oil and sauté onions at med/low heat till translucent, about 7 minutes
4) add garlic and continue cooking for 30 seconds. Add broccoli, peppers, and almond milk and cook for a few more minutes at med/high heat
5) food process broccoli mixture till smooth and add to pasta, combine.
6) add pasta water until desired sauciness is achieved!

7) serve and top with Parmesan!


Yum, yum, yum. Enjoy!


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