RECIPE // Creamy Pasta with Fresh Veggies and Herbs

Hello everyone! In this recent video, I threw together a pasta dish that ended up being so tasty that I decided to write it down. It is low-key inspired by pasta Aglio e olio, but with a twist of *veggies from my fridge, including broccoli, which I was really excited about*. Anyway, I love having pasta dishes that are easy to make and filled with veggies as super tasty in a repertoire. This is super easy to make with minimal ingredients.  

also check out: RECIPE // spicy pasta

also check out: RECIPE: a vegan version of a danish classic – dream cake

what you’ll need:

  • ½ a yellow onion
  • 4 small tomatoes
  • 2 cloves of garlic
  • 1 cup of broccoli
  • ½ cup of fresh parsley
  • Lemon (both zest and juice)
  • Salt and pepper to taste
  • 1 serving of tagliatelle (or the pasta of your choice)

also check out: RECIPE // Double-Fried Silken Tofu (that will win over any tofu skeptic)

also check out: veganising my childhood favourite // *boller i karry* recipe

how to:

Chop the onions and garlic and add them to a skillet with olive oil on medium heat. Let the onions brown up for about 6-8 minutes, then add the tomatoes. Let the flavour combine for a few minutes, then transfer to a blender and combine the veggies into a sauce.

In a pot bring salted water to a boil. Once it is boiled add the pasta and cook until al dente. Transfer the sauce back into the skillet. Add lemon juice, lemon zest, and chopped parsley as well as chunks of broccoli. Put the lid on the skillet and let the sauce simmer on low heat.

Once the pasta is cooked, add half a cup of the pasta water to the sauce, stir to combine, and turn over the pasta in the sauce before serving. Additionally, add an extra touch of lemon zest and some freshly ground pepper.

also check out: RECIPE // this lasagna is *packed* with veggies, but you would never know


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