Convenient and Quick Vegan Recipes with The Push: Adapt To a New Diet with These Delicious Dishes by Niro Brooklyn

Author:Niro, Brooklyn [Niro, Brooklyn]
Language: eng
Format: epub, pdf
Published: 2021-08-23T00:00:00+00:00

Olive oil (1 tablespoon)

Chopped onion (1)

Broccoli florets (5 cups) chopped separated Stems & leaves

Pine nuts, toasted (¼ cup)

Lemon wedges to serve

For creamy pasta sauce:

white beans, cooked (1½ cups)

vegetable broth (¼ cup)

Lemon juice, fresh (3 tablespoons)

olive oil (2 tablespoons)

nutritional yeast (¼ cup)

Minced garlic clove (1)

Onion powder (¼ teaspoon)

sea salt (½ teaspoon)

black pepper, freshly ground, for taste

Instructions

To make sauce: In the blender, combine pepper, salt, onion powder, garlic, nutritional yeast, olive oil, lemon juice, broth and beans and blend till it smooth. Keep aside. Boil salted water in a large sized pot. Prepare pasta according to instructions on the package, cook until al dente. Drain & keep aside.

Heat one tablespoon of olive oil inside a skillet on medium heat. Add onion & sauté until softened, about five minutes.

Stir in chopped stems of broccoli & cook for further 3- 5 mins or until soft. Add broccoli leaves and florets and some vegetable broth or water. Cover & turn off heat. Allow broccoli to be steamed for 2-3 mins or until soft but should remain bright green. Add pasta, then add in ¾ sauce, adding extra broth if the sauce is very dry.

Season as per taste with additional lemon juice, salt and pepper and add in bowls. Divide remaining sauce in each of the bowls. Top with pine nuts and add lemon wedges on the side.

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