Written by Korkor Opai-Tetteh
One of my favourite meals at boarding school was the cheesy broccoli pasta, I am an absolute sucker for pasta with cheese and broccoli. It’s just so comforting – the perfect thing to keep you cosy during the winter months.
As the days get seemingly colder, we might need a little something that gives us that extra bit of comfort to usher us into spring and leave us feeling great. I have created a simpler version of my favourite combo: broccoli, cheese and pasta. It is made with coconut milk, which makes it extra creamy, and is topped with crunchy seeds because they just may be my weakness. I give you:
Easy Broccoli and Seedy Pasta.
I hope you enjoy!
Time: 25 minutes
- Happy Earth People Red Lentil Pasta
- 1 tablespoon of olive oil
- 1 tablespoon of chickpea flour
- 1 cup of your choice of milk (I use coconut milk)
- 2 handfuls of dairy-free cheese (or another cheese of your choice) and little bit more for baking
- 1 head of broccoli, chopped with the stem finely shredded
- Salt and pepper
- 1 tablespoon of seed mix
- 2-3 sprigs of rosemary finely chopped
- Preheat the oven to 220oC
- Bring a pot of salted water to a boil and add the pasta. Cook for 5 minutes.
- While the pasta is boiling, make your cheese sauce by heating the oil on medium heat and adding the flour – mix until a paste forms and it no longer smells like flour.
- Slowly add in your coconut milk, whisking it to make sure there are no flour-oil clumps – the sauce should thicken up.
- Add your cheese and mix until melted. Season with salt and pepper.
- Drain your pasta and add it back into the pot.
- Pour the cheese mix over it and stir in the broccoli.
- Transfer the mix to an oven dish and top with the remaining grated cheese.
- Place in the oven and bake until bubbling and golden.
- While the pasta is baking, toast the seed mix with some chopped rosemary, salt and pepper.
- When the pasta is done, add the seed mix to the top and enjoy!
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About the author:
Hi! My name is Korkor Opai-Tetteh. I truly believe that a third of my being is dedicated to food – good food – that is made with love! When I’m not busy cooking, I am a medical student at the University of Cape Town. You can find more delicious recipes and updates of my veggie adventures on my blog and Instagram page.