Vegan Creamy Broccoli and Avocado Orecchiette

Sometimes it just has to be a big bowl of comforting pasta. Today I'm sharing a simple and nourishing recipe for creamy and delicious broccoli and avocado orecchiette. Loaded with all the good stuff! Also perfect to sneak in some veggies for the kids. Hope you try!

The Recipe

Vegan creamy broccoli and avocado orecchiette (4-5 servings)

Ingredients

14 ounces / 400 g broccoli florets

2 ripe avocados

juice of 1 lime

2 garlic cloves, grated

3 tablespoons fresh basil, chopped

1/4 cup / 35 g vegan parmesan cheese, grated

1 pound / 500 g orecchiette pasta

2 tablespoons pine nuts

splash of plant-based milk

salt and pepper to taste

Instructions

1. In a pot bring water to boil and cook broccoli for about 5-10 minutes, until soft. But don't overcook them. 

2. Combine cooked broccoli, avocado, garlic, lime juice, basil, plant-based milk and parmesan cheese and mix with a food processor until smooth. Season with salt and pepper.

3. Roast the pine nuts in a pan over medium heat until olden brown. Set aside.

4. In a large pot bring salted water to boil and cook orecchiette following instructions on the package. Mix with the sauce, top with roasted pine nuts and serve immediately. ENJOY!

Serve with more cooked broccoli or grated vegan cheese, if desired!