Broccoli Asparagus Pasta
This broccoli asparagus pasta is a flavorful spring pasta, with a decadent green sauce. Easy to make, this easy weeknight meal is vegan and can be gluten free if using suitable pasta.
Servings: 3 servings
Calories: 355kcal
Ingredients
- 2 tablespoon olive oil
- 2 cups broccoli diced, or broccolini
- 1 cup asparagus woody ends removed, diced into 1 inch pieces
- small handful kale shredded
- 1 small white onion diced
- 3 garlic cloves minced or finely diced
- ½ cup coriander and/or parsley
- 6 ounces spaghetti or other pasta
- ½ cup non-dairy milk
- 2 teaspoon apple cider vinegar optional
- pinch salt
- pinch black pepper optional
Instructions
- Prepare the asparagus by snapping, and discarding the woody ends.
- Cook the pasta according to package instructions in salted water until just al dente. Reserve a cup of the pasta water.
- While the pasta is cooking, cook the onion and garlic in a pan in olive oil for 3-4 minutes. Add the broccoli, asparagus and kale and cook for a further 5-6 minutes until fork tender but so that the asparagus still has a 'bite' to it.
- Add half the asparagus broccoli mixture to a blender or food processor along with the non-dairy milk, herbs, apple cider vinegar (if using), salt and pepper. Blend to a thick green sauce.
- Use tongs to transfer the cooked pasta to the pan with the asparagus broccoli mixture, and spoon the sauce into the pan also. Stir well to combine. If it seems a little dry add some of the pasta water, a spoonful at a time, so the sauce gets silky, coats the pasta and is the consistency you like best.
- Plate up the pasta and sprinkle with more herbs, and a drizzle of olive oil if you like. Serve immediately and enjoy!
Notes
- Prepare the asparagus so you don't use the woody fibrous end. Snap the asparagus and use the end with the flower, discarding the woody end.
- Adjust the amount of herbs and garlic to preference. This sauce has quite a subtle taste, so increase quantities if you like more garlic.
- Reserve the pasta water and add to the sauce if it seems too dry or you prefer a thinner consistency.
- Swap out the pasta for a gluten free alternative pasta if required.
- Please note that nutritional information is auto-generated and should be understood to be an estimate.
- Apple cider vinegar, garlic, kale and wheat (pasta) which score 1.
- Coriander, which scores 0 but has a ? as a liberator. There is a note 'only small amounts are well tolerated'.
- Non-dairy milk has variable scores.
- Black pepper, which scores 2.
Nutrition
Calories: 355kcal | Carbohydrates: 53g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 47mg | Potassium: 526mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1051IU | Vitamin C: 63mg | Calcium: 119mg | Iron: 3mg
