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– 1 pound broccoli florets- cut or broken into very small florets about equal size about 6 cups packed – 1 pound of orecchiette pasta or penne, rigatoni, etc – 4 Tablespoons extra-virgin olive oil 3 Tablespoons is to make sauce, 1 Tablespoon for serving – 1 large shallot diced – 6 garlic cloves- rough chopped – 1/2-1 teaspoon sea salt more to taste – 1 teaspoon miso paste soy sauce, tamari or sub 1–2 mashed anchovies, if not vegan – 1 cup unsalted vegetable broth chicken broth is fine, if you’re not vegan – Garnish: crushed red flakes Calabrian red pepper, vegan cheese, nutritional yeast flakes, (if not vegan/dairy-free) grated Parmigiano Reggiano or Pecorino cheese
Cook time: 10 min
How much salt do I use to cook dry pasta? For 1 pound of pasta, in 3-4 quarts of water, you should add 1-1/2 tablespoons of salt. So if it's 1/2 pound of pasta, add 1/2 that amount of salt. Add more or less to your taste, but keep in mind, the sauce will have a little salt. So depends on your taste.
Can I make this recipe ahead of time? Yes, you can make this recipe ahead of time and reheat it before serving. Just make sure to store it in an airtight container in the refrigerator for up to 3 days.
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