Vegan Broccoli Cream Taglietelle
photo by mersaydees
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 283.49 g package spelt tagliatelle pasta noodles (or any other you prefer, roughly 10oz)
- 2 head broccoli, florets separated
- 14.79 ml olive oil
- 3 cloves garlic
- 1 onion, diced (Red or White)
- 78.78 ml pine nuts
- 4.92 ml dried basil or 14.79 ml minced fresh basil
- 473.18 ml non-dairy cream (for sauces, not Whipping)
- 4.92 ml mustard (Dijon or English)
- grated soy cheese (optional)
- salt & crushed black pepper
directions
- Cook Pasta according to directions (remember to add salt and olive oil to water). Additionally, boil water in a seperate saucepan for Broccoli. If you are feeling very lazy you can boil the Broccoli in the water for 3-4 minutes when the pasta is about done, or you can steam it for about 5-6 minutes in a colander over the pan, until bright green & very soft. Drain and set aside.
- Heat oil in a sauce pan add Garlic, Onions and Pine nuts, and cook for 3-4 minutes or until ingredients start to brown. Add Basil and give it a quick stir.
- Add Broccoli and try to crush with a fork or wooden spoon until mushy with some pieces intact, then add Cream and let it simmer for 2 minutes. (Alternatively, you can blitz half the mixture at the end).
- Stir in Mustard and let it simmer (don't boil) for another two minutes. At this point you can add some grated soy cheese if you want, but it really doesn't add that much flavor. Season with Salt, and a good helping of fresh Black Pepper.
- Combine Pasta and Sauce, serve immediately and dig in!
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Reviews
-
Udderly-less delicious! I used vegan "cheese", vegan cream, and whole-wheat linguine since even Whole Foods Market in Porttland, Maine doesn't carry the requisite pasta. Even DH -- non-vegan and very meat-and -potatoes -- wants to take some lefttovers to work tomorrow for lunch. Wonderful! Thanks Mindelicious! Made for Veggie Recipe Swap, August 2010.
RECIPE SUBMITTED BY
<p>I am originally from Lancaster, PA but left about 7 years ago when I joined the Air Force. I served 6 years and during that time I met my amazingly perfect husband, Seth. We got married on a spur of the moment thing in Hawaii and have been absolutely in love since <3. We are currently in Guam while he is finishing his enlistment in the Navy.</p>
<p>I absolutely love to cook, collect recipes, and experiement with new ingredients. I enjoy gardening, sunbathing, yoga, eating lots of fruit, reading, painting, and researching healthy living.</p>