There’s nothing simpler than pasta and garlic on some olive oil, but how about some broccoli on top?
Yup. And that’s all to it.
After all that holiday cooking, it’s time for a little break, don’t you think? For dishes that have nothing much about it’s recipe and are done in a sec? Ones that can be made ahead, brought to work or packed with love to your loved ones to bring?
Because there are days for lazy cooking. There are days of empty fridges and pockets, there are nice piles of discounted broccoli (at least, I stumbled into one today) you don’t know what to do with, there are always some leftover pasta containers hiding in the fridge.
Now that reminds me: I bought some fennel too, so it’s time to make my Red Cabbage & Fennel Mustard Salad too!
Whatever the reason, this simple garlic and broccoli pasta is a winner!
You can steam broccoli as I did, or you can cook it. Steamed broccoli is nicer, greener and kind of, firmer. And if you don’t have all those steaming gadgets, don’t panick, just use a strainer over a pot of boiling water.
Another thing that many people seem to forget are broccoli stems. They are as tasty and nutritious as florets, so don’t throw the stems away. Cut off the hard edges and slice them really nice, small and thin so they cook quickly too.
There are endless possibilities with this dish. With pasta itself, of course, and that’s no news. Any veggie can stand by or instead of broccoli, any sauce you just thought of can be easily poured over the steaming plate. I surely did not invent garlic and broccoli over the pasta, and it surely doesn’t stop here!
Lemon or lime juice, maybe some sesame seeds or even crushed peanuts on top, what do you think? Or almonds, if you have a handfull of it waiting? I used fresh ginger with garlic but didn’t use pepper. Which certanly doesn’t stop you from twisting a few times with pepper or chilli grinder over the plate.
This combination of veggies and spices would also go beautifully along with some quinoa, rice or bulgur as a nice, zingy salad.
So go and reward yourself with this beautiful, easy, tasty, nutritious and green plate scented with heavenly garlic and olive oil, it’ll do you so much good, both for your body and soul. And fuss free sink&stove.
Vegan Garlic Broccoli Pasta. Easy, tasty, nutritious and green plate scented with heavenly garlic and olive oil. Done in a quick minute!
- 500 g /3 to 4 cups broccoli
- 2 - 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, finely minced
- 70 ml / 1/4 c+1tbsp olive oil
- salt, pepper
- sesame seeds
- lemon juice
Cook the pasta as you usually would (by the instructions on the package). Drain, drizzle some oil on it, toss, set aside.
Cut of the stem of off the broccoli. Cut the hard edges off and dice the stem into small pieces. Divide broccoli florets into smaller pieces. Wash and drain.
Steam the broccoli for 15 mins or till it's all nice and soft. Don't overcook.
In a small pot, heat the oil. Add finely minced garlic and ginger. Stir for a quick second and when it starts to buzz and releases it's beautiful scent, turn off the heat.
Serve immediately: put broccoli over the pasta, pour with tbsp or two of garlic& ginger oil, sprinkle with some lemon juice and sesame seeds, take a fork and dig in!