Pasta with a creamy sauce is the ultimate comfort food! It is so warming and satisfying to eat.
This version uses no oil or dairy to make a silky, creamy sauce, flavoured with fresh basil.
Set 2x large pots onto the stove. In the larger pot, add the Sauce Ingredients. In the other pot, add plenty of water for cooking the pasta.
Cut the florets from the broccoli. Do not throw the stem away. Cut each floret into even, bite size pieces. Set aside.
Peel the lower part of the broccoli stem, to remove the hard outer skin. Scrub the potato. Cut them both into a dice, about 1.5cm. Add to pot with the Sauce Ingredients.
Start cooking the Sauce Ingredients, initially on high, then turning down once boiling. Keep cooking, stirring regularly, until the potato and broccoli stems are very soft.
Meanwhile start cooking the pasta. Bring the water in the Pasta Pot to a rapid boil. Add the dry pasta. Stir to make sure the pasta shapes don't stick to each other. Continue to cook the pasta until it is almost cooked - when you can bite through the pasta, but it is still slightly hard..
When the Pasta is close to being cooked, blend the Sauce using a stick blender.
NOTE: don't do this too early, as it acts like a mud pool once blended. Make your life easier by avoiding this :-)
When the Pasta is almost cooked, add the broccoli florets to the Pasta Pot. Cook for a couple of minutes, until the broccoli is bright green, and starting to soften.
Add the basil leaves in handful sized batches to the Sauce Pot and blend them into the sauce. The idea is to maintain the fresh green colour of the basil by not overcooking it once added.
Continue to blend the sauce until it is bright, vibrant green.
Drain the Pasta and Broccoli. Immediately add them to the Sauce Pot. Stir and serve immediately in bowls, with some ripped basil leaves as decoration.
Serves 3-6.
0 servings
Copyright of abundantlyclear.nz