Oh so creamy and cheesy and green!!!!
A little twist to the norm, this gloriously green pasta sauce is so yummy for the whole family.
Getting those greens into the little one without a hiccup.
A very easy and quick recipe for those days you don’t want to be cooking away.
Omit the chillies for the little ones and just sprinkle on top for the rest of the family if preferred.
10 mins
20 mins
3
Ingredients
Sauce:
300g Broccoli
1 Tbsp Oil
½ Tsp Asafoetida Powder
1Tsp Himalayan Salt
1 Tsp Mixed Herbs
1 Tsp Crushed Red Chillies
½ Tsp Nutmeg Powder
2 Tbsp Shelled Hempseeds
3-4 Tbsp Nutritional Yeast
20g Basil Leaves
Florets:
100g Broccoli Florets
1 Tsp Oil
½ Tsp Mixed Herbs
¼ Tsp Asafoetida Powder
½ Tsp Crushed Red Chillies
¼ Tsp Nutmeg Powder
¼ Tsp Himalayan Salt
Method
1. Prepare the broccoli into smaller sizes and steam until tender.
2. In a blender blitz up the broccoli, basil, nutritional yeast and hempseeds.
3. In a pan heat the oil over a medium flame.
4. Sauté the asafoetida, mixed herbs, nutmeg and chilli flakes.
5. Add in the broccoli mixture and salt.
6. Let it simmer for 8-10 minutes
7. Mix in cooked pasta and take off the heat.
Florets:
1. Separately sauté, oil and spices.
2. Prepare broccoli florets and stir fry in the spices with salt for a few minutes until they start to brown.
3. Layer these with the pasta for extra texture.
Serve up with a sprinkle of vegan Parmesan!
