Broccoli Asparagus Pasta

5 from 7 votes

This broccoli asparagus pasta is a a flavourful 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.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Dish

Cuisine: American, British

Diet: Vegan, Vegetarian

Servings: servings

Calories: 355kcal

Author: Claire

Equipment

Ingredients

2 tablespoon olive oil
2 cups broccoli diced, or broccolini
1 cup asparagus diced
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. See above in the post for more details.
Cook the pasta according to packet instructions.
While the pasta is cooking, fry 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 broccoli mixture to a food processor along with the non-dairy milk, herbs, apple cider vinegar (if using), salt and pepper. Blend to a sauce.
Use tongs to transfer the cooked pasta to the pan with the 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 to the consistency of your preference.
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. See the recipe steps in the post for more details.
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 less thick consistency.
Swap out the pasta for a gluten free alternative pasta if required.
Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.

Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine

All ingredients score 0 on the SIGHI list, with the exception of:

Apple cider vinegar, garlic and wheat (pasta) which score 1.
Kale isn't rated on the SIGHI list.
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