Creamy Broccoli Rigatoni Pasta - Avant-Garde Vegan

Name: Creamy Broccoli Rigatoni Pasta - Avant-Garde Vegan
Cook time: 15 min
Total time: 15 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 Head Broccoli; 2 tbs Olive Oil; 1 Onion, peeled, chopped roughly; 4 Cloves Garlic, peeled, chopped roughly; 1 tsp Sea Salt; 1 tsp Cracked Black Pepper; Handful Fresh Basil; Big Handful Spinach; Handful Fresh Parsley; 3/4 cup/180ml Non Dairy Milk; Juice Half Lemon; 250g Cooked Rigatoni Pasta; Toasted Pine Nuts; Capers; Lemon Zest

6 steps

Cook:15min

Updated at: Thu, 17 Aug 2023 06:36:24 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories260.3 kcal (13%)

Total Fat13.2 g (19%)

Carbs31.1 g (12%)

Sugars4.8 g (5%)

Protein6.3 g (13%)

Sodium416.9 mg (21%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 headbroccoli

2 Tbsolive oil

1onion

peeled, chopped roughly

4cloves garlic

peeled, chopped roughly

1 tspsea salt

1 tspcracked black pepper

¾ cupnon dairy milk

0.5fresh lemon juice

250grigatoni pasta

cooked

Garnish

toasted pine nuts

capers

lemon zest

Instructions

Step 1

Chop the broccoli including the stalk into small even sized pieces.

Step 2

Place a non stick large saucepan over a medium heat & add a little oil, when the pan is hot add the broccoli, onion & garlic with the salt & pepper. Sauté for 5 minutes or until it has softened & gone a little golden.

Step 3

Meanwhile getting your pasta cooking to the packet instructions.

Step 4

Transfer the sautéed broccoli mixture to your blender with the basil, spinach, parley, non dairy milk & lemon. Blitz until smooth & creamy.

Step 5

Drain your pasta then combine the cooked pasta with the broccoli sauce.

Step 6

Serve the pasta right away topped with toasted pine nuts, capers & lemon zest.

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