Veg Creamy Pasta in Broccoli sauce | No Maida, Butter, Cheese, Cream | वेज पास्ता | Sanjyot Keer

By Your Food Lab · 30 min

Ingredients

Instructions

1. Bring water to a boil in a stock pot and season with a large pinch of salt.
2. Add the broccoli florets, almonds and garlic. Boil until the broccoli is soft, then drain, transfer to a bowl and let cool.
3. Once cooled, blend the broccoli, almonds and garlic in a mixer jar with some of the broccoli cooking water and an ice cube into a fine puree that is not too thin.
4. In the same pot of boiling water, add the pasta, sweet corn, 1 tsp oil and a large pinch of salt. Boil for 8 to 10 minutes until cooked; bite a piece to check.
5. Drain the pasta and corn, reserving some pasta water. Transfer to a bowl, add 1 tsp oil and toss so the pasta does not stick.
6. Heat 1 tsp olive oil in a pan until hot. Add the mushrooms and bell pepper, toss over high heat for one minute, then transfer to a bowl.
7. In the same pan, add 1 tsp oil, the chopped garlic, oregano and red chilli flakes. Cook the garlic for 39 seconds.
8. Add the broccoli puree and stir well.
9. Add salt to taste, a pinch of sugar and a pinch of black pepper. Cook for 1 to 2 minutes.
10. Add the boiled pasta and corn, stir, then add pasta water to adjust the consistency. Cook for 1 to 2 more minutes.
11. Taste and adjust the salt, then add the juice of half a lemon and a pinch of grated nutmeg.

Summarized from Your Food Lab's video. Watch it for the details.

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GarlicLemonBell pepperMushroomPastaSweet cornAlmondBroccoli