Today I’m gonna transforming broccoli into a something that is creamy and silky smooth sauce with salty flavour that you won’t even recognise.The basic white sauce that your mother probably taught you with cheese thrown in for tastes definitely helps to convince kids to eat their vegetables. You would be surprise to know how the broccoli was cooked down and melted into luscious and creamy sauce, the way the penne pasta cradled it so perfectly, my interest was piqued to create more veggie sauces.
If someone would ask me what are you cooking today, than I will be into perplexed mode as I always cook with my outlandish ideas and till dated most of my dishes flabbergasted my family. Here is my creamy savoury broccoli sauce recipe which is incredibly versatile , use it to top pasta , crostini or pizza.
Ingredients:
For Sauce :
2 cups broccoli florets
7-8 cashew nuts, soak in warm water for at least 20 mins.
1 small onion, chopped
3-4 garlic cloves
Salt to taste
1 teaspoon black pepper
1 teaspoon red chili flakes to sprinkle on top to make it bit spicy.
Pasta:
1/2 packet penne pasta
2 Rusk biscuits / bread croutons
Method:
Blanched Broccoli : Bring water to boil on high flame. Put broccoli florets into it and cook for 2-3 minutes. Remove from water and directly put into cold / ice water. This way broccoli retains its green colour. Keep aside few florets to add later on with pasta.
In a blender, add balanced broccoli, soaked cashew nuts, chopped onion, garlic and blend to a smooth paste. Add warm water if needed to get creamy texture.
Now in a non stick pan , pour the mixture , season with salt and pepper. Stir it continuously, cook in low flame for about 8-10 minutes.
Now in other pan , bring water to boil with little salt . When water started boiling, add penne pasta and cook until it is tender. Remove pasta from water and strain it properly . Keep aside.
In a pan, place pasta and pour sauce over it. Mix well. Add blanced broccoli florets and pieces of rusk biscuits or croutons. Sprinkle red chili flakes on top .
Serve immediately.
Enjoy this oil free and dairy free pasta .
If someone would ask me what are you cooking today, than I will be into perplexed mode as I always cook with my outlandish ideas and till dated most of my dishes flabbergasted my family. Here is my creamy savoury broccoli sauce recipe which is incredibly versatile , use it to top pasta , crostini or pizza.
Ingredients:
For Sauce :
2 cups broccoli florets
7-8 cashew nuts, soak in warm water for at least 20 mins.
1 small onion, chopped
3-4 garlic cloves
Salt to taste
1 teaspoon black pepper
1 teaspoon red chili flakes to sprinkle on top to make it bit spicy.
Pasta:
1/2 packet penne pasta
2 Rusk biscuits / bread croutons
Method:
Blanched Broccoli : Bring water to boil on high flame. Put broccoli florets into it and cook for 2-3 minutes. Remove from water and directly put into cold / ice water. This way broccoli retains its green colour. Keep aside few florets to add later on with pasta.
In a blender, add balanced broccoli, soaked cashew nuts, chopped onion, garlic and blend to a smooth paste. Add warm water if needed to get creamy texture.
Now in a non stick pan , pour the mixture , season with salt and pepper. Stir it continuously, cook in low flame for about 8-10 minutes.
Now in other pan , bring water to boil with little salt . When water started boiling, add penne pasta and cook until it is tender. Remove pasta from water and strain it properly . Keep aside.
In a pan, place pasta and pour sauce over it. Mix well. Add blanced broccoli florets and pieces of rusk biscuits or croutons. Sprinkle red chili flakes on top .
Serve immediately.
Enjoy this oil free and dairy free pasta .