Roasted Garlic Pasta with Broccoli and Pine Nuts

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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Blender
    Blender

This roasted garlic, broccoli, and pine nut pasta is quickly becoming a summer staple in our house. It is really easy, super delicious, and is so rich and creamy you'd never know it was dairy-free!

I got inspired to create this dish earlier this year when my sister and I spent a week together eating our way around New York City, and going to theater shows. The trip was my gift to her for her 40th birthday. It was so much fun, and so amazing to spend that quality time together.

Our last meal was in Little Italy. We were laughing because we felt like such gullible tourists walking through the Mott Street mayhem being accosted by every menu-wielding restaurateur in the neighbourhood.

We eventually settled on a homey-looking place where I had a mind-blowing vegan roasted garlic pasta with red pepper flakes. It was so delicious that I found myself furiously scribbling notes into my phone with ideas for how I was going to replicate the experience for Scott when I got home.

I had a few goes at this pasta sauce to get the balance juuuuust right, and I settled on using pine nuts in the sauce instead of the ubiquitous cashews or blanched almonds not only to make this dish nut-free, but also because pine nuts deliver an incredible depth of flavor that coats the pasta so beautifully in this dish.

As usual, I used the Massel broth to blend up my pasta sauce. Broth with roasted garlic pulp, toasted pine nuts, nutritional yeast, lemon juice, mustard, onion powder, tamari, and red pepper flakes blends up magic in this simple sauce.

For those of you watching your sodium intake, use the Massel seasoning powder in place of salt. The powder does contain some natural salt, but a teaspoon of the seasoning powder contains a lot less salt than adding plain salt, and it delivers a lot more flavor. If you don't have the Massel seasoning powder, use natural sea salt.

I use Massel broth to infuse flavor to my pasta. It is always in my pantry, and I am so excited that it's now available in stores in the U.S. Use the store locator to find out where you can get the broth in your local area. Or, order it from amazon. For those of you in Australia, it's available nationwide at all grocery stores.

This pasta is a fantastic summer dinner. We've just built a new deck, and we've been eating outside most nights to make the most of the balmy summer weather.

Try this pasta and leave a comment below to let me know what you think.

*I'm an ambassador for Massel, but my opinions are my own.

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Roasted Garlic Pasta with Broccoli and Pine Nuts

Roasted Garlic Pasta with Broccoli and Pine Nuts

Serves 4 60 MINS
  • 1 (12oz/340g) pack gluten-free or regular fettuccini or spaghetti
  • 2 medium heads garlic
  • 2 cups (480ml) Massel chicken-flavored or vegetable broth
  • 1 cup (160g) toasted pine nuts
  • 2 tablespoons nutritional yeast
  • 1 1/2 tablespoons fresh lemon juice, plus more to taste
  • 2 teaspoons Dijon mustard
  • 1 1/2 teaspoons onion powder
  • 1 teaspoon Bragg liquid aminos or wheat-free tamari
  • 1 teaspoon Massel chicken-flavored seasoning powder (or salt), plus more to taste
  • 1/8 teaspoon red pepper flakes, plus more to serve
  • 3 cups (195g) chopped broccoli florets
  • 1/4 cup (7g) finely chopped flat-leaf parsley, plus more to serve
  1. Preheat the oven to 375°F (190°C).
  2. Cut off the top of each of the heads of garlic, and brush each head with 1 teaspoon of extra-virgin olive oil. Wrap each bulb in parchment paper, then foil (to allow the garlic to steam and not burn, and to reduce aluminum transfer), place on baking sheet, and roast in the oven for 40 to 60 minutes, until tender. Allow the bulbs to cool, and then squeeze the garlic pulp out of the peels, and mash it. (You should have 3 to 4 tablespoons of roasted garlic puree.) Set aside.
  3. In a large saucepan, cook the pasta according to the packet instructions. Drain, and set aside.
  4. To make the sauce, pour 1 1/2 cups (360ml) of the broth into the blender with 1/2 cup (80g) of the pine nuts, the mashed roasted garlic, nutritional yeast, lemon juice, mustard, onion powder, liquid aminos, seasoning powder, and red pepper flakes, and blast on high for 30 to 60 seconds, until smooth and creamy.
  5. In a large pot over medium heat, add the remaining 1/2 cup (120ml) of broth and the broccoli florets and sauté for 3 to 5 minutes until just al dente and still vibrant green. Reduce the heat to low, and stir in 1/4 cup of the blended sauce, until evenly coated. Add the cooked pasta and the remaining sauce, and toss gently with two wooden spoons until warmed through and evenly coated. Stir through the remaining 1/2 cup of pine nuts, and the chopped parsley.
  6. Serve topped with a sprinkle of chopped parsley, and pass additional red pepper flakes at the table.

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak

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