(Gluten free and vegan friendly)
1 Head Broccoli
2 tbs Olive Oil
1 Onion, peeled, chopped
4 Cloves Garlic, peeled, chopped
Salt and pepper
Handful Fresh Basil
Big Handful Spinach
Handful Fresh Parsley 3/4 cup/180ml Non Dairy Milk
1 tablespoon nutritional yeast
1 lemon's juice
250g pasta of your choosing (gluten free option)
Garnish:
Olives, sliced
Sundried tomatoes, sliced
Fresh basil
Lemon Zest
Chop the broccoli including the stalk into small even sized pieces.
Place a large saucepan over a medium heat & add the olive oil, broccoli, onion & garlic with the salt & pepper. Sauté for 5 minutes or until it has softened & gone a little golden.
Meanwhile getting your pasta cooking to the packet instructions.
Transfer the sautéed broccoli mixture to your blender with the basil, spinach, parsley, non dairy milk, nutritional yeast & lemon. Blitz until smooth & creamy.
Drain your pasta then combine the cooked pasta with the green broccoli sauce, the colours always blow me away!
Serve the pasta right away topped with olives, sundried tomatoes & lemon zest. Extra salt and pepper if needed. Enjoy!
Inspired by avant garde vegan chef.