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Orecchiette with Garlic Broccoli in Vegan Creamy Pesto Sauce

I combined my cashew cream sauce with my pesto to make a delicious creamy pesto sauce with sautéed broccoli and orecchiette, a delicious healthy entree. Here’s how I do it :

Ingredients

1 head of broccoli cut into florets

4 cloves garlic chopped

2 tbs olive oil

12 oz orecchiette

fresh herbs, I used fresh marjoram your can use any dried Italian Herbs, about 2 tsp

see previous recipe for vegan cashew cream sauce and pesto, follow those recipes and combine both for 1 cup of sauce.


In a large skillet add some water and the broccoli florets cover with a lid and steam till fork tender, drain and set aside. Add the olive oil to the skillet, heat then add the garlic and simmer 3 mins then add the broccoli, herbs S&P and simmer 10 mins till fully cooked. In a small sauce pot heat the cashew cream sauce till hot then add a good portion of pesto, 3-4 heaping tbs. Boil the orecchiette per package instruction, drain then layer each bowl with broccoli, pasta and heaps of the creamy pesto sauce serve piping hot.




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