Fruity Broccoli Pasta Recipe
- Mariann Sebok
- May 28
- 2 min read
My husband and I both agree on one point: we need to include more broccoli in our diet. Broccoli is packed with antioxidants, has anti-inflammatory properties, and is high in fiber, along with various minerals and vitamins. Nonetheless, apart from the typical side dishes or soups, it is difficult to discover recipes that maintain a nice crunch.
Here's to my newest pasta recipe featuring crunchy broccoli, fruity pear, and the contrasting flavor of lime. I hope you enjoy it as much as we did.
Notes: I used Quinoa gluten free pasta spirals but use your favorite here. Quinoa is rich in fiber and protein, calcium so worth a try!
Serves 4
2 tbsp olive oil
2 garlic cloves, minced
2 small organic broccoli heads, cut up to small heads
1 leek, washed and sliced
2 tbsp soy sauce
350 ml vegan cream
3 tbsp chopped Peanut
Sesame seed oil
1 Pear, cored and diced to smaller pieces (like a raisin)
1 Lime quartered
3 tbsp of chopped peanuts
Optional Plant based cheese
Instructions
Cook pasta according to packet instructions. My quinoa spirals needed 14 minutes to cook in boiling water.
Warm olive oil and sauté the leek and garlic for approximately 10 minutes until fully cooked. Incorporate the cream and soy sauce, cooking for an additional 15 minutes. Add the broccoli and diced pear, mix thoroughly, and cook for 5 more minutes. Check broccoli, it should be still crunchy.
Mix sauce with pasta. Portion out to four, just before serving squeeze lime juice on, add, chopped peanuts optional, vegan grated cheese and grind black pepper on.
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