Deliciously Ella’s lemony pea and broccoli pasta recipe
This vegetarian pasta ticks all the boxes. Deliciously Ella’s lemony pea and broccoli pasta recipe is quick, easy and so simple to make.
Ingredients2 servings of orecchiette pasta (about 75g per person) 1 small head broccoli (about 300g), cut into small florets 100g frozen peas large handful of cashews (about 50g) 1 vegetable stock cube 1 tsp Dijon mustard 1 tbsp nutritional yeast grated zest and juice of 2 lemons 1 × 400g tin of butter beans, drained and rinsed sea salt and black pepper Serves 2 |
MethodStep 1. Bring a large saucepan of salted water to the boil and add the pasta. Cook according to the instructions on the pack, adding the broccoli and frozen peas for the last 3 minutes of the cooking time. Cook until the pasta is al dente, the broccoli is tender, and the peas are defrosted, then drain and return to the pan. Step 2. Meanwhile, put the cashews and stock cube into a bowl with 100ml boiling water, let the stock cube dissolve and the cashews soak for 5 minutes. Step 3. Put the mustard, nutritional yeast, lemon juice and half the zest, and half the tin of butter beans into a high-speed blender along with the cashews and their soaking liquid. Blend until you have a smooth, creamy sauce. Season with salt and pepper to taste. Step 4. Pour the sauce over the drained pasta and veg, adding the last half of the butter beans. Stir to combine and top with a little extra lemon zest. *To make this nut-free, swap the cashews for sunflower seeds. |
You might also like:
- Pasta salad with vegetables and black olives
- Summer Orzo Pasta with Feta and Tomato Salad
- Pappardelle Pasta with Pan-Fried Brussels Sprouts and Lemon
- Sally’s One Pot Pasta
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Extract from Deliciously Ella: Healthy Made Simple by Ella Mills, published by Yellow Kite. |
