I know pasta isn't carb friendly, but hey, #broccoli is great for you! And when you have a meat eater in the house, they can easily top the pasta with their protein of choice.
Source: Feasting at Home | Serves: 4 | Time: 30 min
Changes: replaced miso paste with tahini; skipped lemon zest; replaced pecorino with nutriotional yeast (keeps it vegan!); added sun-dried #tomatoes
6 cups broccoli florets- cut or broken into very small florets about equal size
8 oz orecchiette pasta
1 tbsp salt
3 tbsp olive oil
1 fat shallot, diced
6 garlic cloves, roughly chopped
Generous pinch chili flakes
Generous pinch salt and pepper, more to taste
1 tsp tahini
2 cups veggie broth (homemade to reduce sodium)
Garnish: nutritional yeast, fresh basil, pine nuts, sun-dried tomatoes
Steam small broccoli florets until very tender (easily pierced with a fork) and set aside.
Cook the pasta in 8 cups water with 1 tbsp salt, Save a cup of hot pasta water when you drain.
In a large pan, saute the shallot and garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes. Stir in the tahini, then add steamed broccoli, salt, pepper and the broth.
Bring to a gentle simmer and start breaking apart the broccoli with a metal spatula into tiny pieces. As it cooks it will get easier to break apart. You want the broccoli to basically melt down into a “sauce.” Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10-15 minutes.
If it seems watery and separated, just keep cooking it down. It won’t be smooth- but just broken down and very very tender.
Add the pasta. Toss well.
Taste for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil. Stir in some optional nutriotional yeast and sun-dried tomatoes.
Divide among pasta bowls and top with basil and pine nuts.