No, I didn’t make a mistake with the title. The dish really is a Broccoli Pasta Sauce. A rather amazing and totally delicious sauce at that. This is definitely a “don’t judge a book by its cover” type deal and is inspired by Tea and Cookies. Enjoy!
[ Serves: 4 | Time: 15 Minutes | Cost: $4 ]
[ Joes Rating: 4 / 5 | My Rating: 4 / 5 | Brittanys rating: 4 / 5 ]
5 cups broccoli
1 onion, diced
5 tablespoons olive oil
3 cloves garlic, minced
1 lemon, juiced
3 tablespoons water
Salt and pepper to taste
Pecorino Cheese to taste
- Wash the broccoli and cut it into bite size chunks, including the stems. Steam or boil the broccoli until it is tender – about 10 minutes.
- In a large frying pan, bring a drizzle of oil to temperature and fry of the onion and garlic until transparent. Add the drained broccoli and saute for a few minutes until tender and coated in the oil and onion mixture.
- Pour the broccoli and onion mixture into a blender. Add the oil, lemon juice, salt and pepper and blend until smooth. If the mixture is too thick, add a little water.
- Mix through hot pasta and serve with grated cheese.
- Reserve the water from the boiling / steaming process to use to thin out the sauce during the blending stage. Also, reserving vegetable water is perfect for feeding sourdough starter!
- I was honestly so surprised at the taste of this dish. I was even more surprised at how Brittany loved it. Seriously, the child lapped it all up and was looking for more! Definitely a winner.
- Diabetic Note: Ok, so pasta is naughty. And I struggle really hard when I do eat it. Be wary of your serving size and opt for more sauce than pasta and you *might* be ok. (Remember, pasta is ~70% carbohydrates.)
- Ethical Note: Oh how awesome is this recipe. You use the stems too. Far too often broccoli stems are discarded as waste even though they are delicious and totally edible.
- Did you get all the way to the bottom and are still trying to work out why I haven’t gotten duck recipe #2 published yet? Tomorrow guys, I promise!