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Sundried Tomato and Broccoli Pasta

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Time 🍴 Servings
30 min 2 portions

Ingredients

Mains

  • 250 g of pasta of your choice
  • 1 head of broccoli, cut into small florets
  • handful of fresh basil
  • 3 tbsp flaked almonds
  • 2 tbsp olive oil

Sauce

  • 10 sundried tomatoes
  • 2 tbsp nutritional yeast
  • 2 tbsp tomato purée
  • 1 garlic clove or 1 tsp garlic powder
  • juice of ½ lemon.
  • pinch sea salt
  • 1 tsp dried chilli flakes (optional)

Pangrattato

  • 2 tbs olive oil
  • 1 cup breadcrumbs
  • 1 tsp oregano
  • Pinch of Salt

Instruction

  1. Add all the sauce ingredients to a blender and blend until smooth. Add a splash of water if necessary to help it blend. Set aside.
  2. Take a large sauce pan. Add the olive oil, almonds and broccoli. Cook for 2-3 minutes until the almonds are golden brown.
  3. Add a splash of water and cover the pan. This will help steam the broccoli.
  4. Add the sauce to the pan and stir to combine.
  5. Add the pasta to a large pan of boiling water and cook according to the packet instructions.
  6. Drain the pasta and add it to the pan with the sauce. Stir to combine.
  7. On a separate pan, add the Pangrattato ingredients. Cook for 2-3 minutes until the breadcrumbs are golden brown. Be careful not to burn them.
  8. Serve the pasta with the Pangrattato and fresh basil.

Inspiration