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Tag Archives: broccoli

Linguine with Lemon, Garlic and Vegetable

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This is an example of a simple pasta I threw together for lunch. To make it, I cooked two cloves of minced garlic in olive oil while bringing the pasta water to a boil. I added thinly sliced courgette/zucchini and salt to the pan and cooked the vegetable while the pasta cooked. After draining the pasta, I added it to the frying pan along with black pepper and juice of half a small lemon.

A similar dish could be made from any other vegetables. The picture below shows the same dish with broccoli and dried chilli flakes. In this case I cooked the broccoli together with the pasta, albeit for only half as long.

 

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Pasta with Broccoli and Asparagus

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I steamed broccoli and asparagus for six minutes, then blanched it. In the meantime, I chopped a spring onion and parsley, and grated a carrot and some red Leicester cheese. Because it is a sharp, old cheese, only a little was needed so the dish wasn’t too heavy. Next I cooked the pasta in boiling salted water with a crushed clove of garlic. The pasta was mixed with the vegetables and a little butter, then set on a bed of carrot and topped with cheese.

Green Smoothie Breakfast Bowl

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Usually when I make smoothies I make them as a dessert, using fruits and not vegetables, but smoothie breakfast bowls looked like too much fun to pass up. I made the smoothie from cooked and chilled broccoli, a handful of blueberries, a banana, hazelnut milk, and stevia. To decorate I used sunflower seeds, dried goji berries, pumpkin seeds, pinenuts, coconut flakes, sliced almonds, black and white sesame seeds, flax seed powder, and flax seed powder mixed with goji berry.

Shredded Broccoli

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I made Vegan Richa’s shredded broccoli. It is a nice fusion dish, with the broccoli seasoned but not so strongly that the taste is lost.

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Purple Pesto Pasta

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I found the recipe here, but it was published here earlier, and this seems to be the original version. The pesto is made with sunflower seeds and red cabbage, and I chose to add purple sprouting broccoli to the dish. Pretty and tasty!

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Buckwheat Noodles with Sesame Vegetables

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First I roasted an Asian eggplant/aubergine and let it cool. Then I boiled Japanese-style buckwheat noodles with carrots and broccoli and rinsed them until they were cool. Raw sweet pepper was the final vegetable I added. The sauce was made of a shallot, a piece of ginger root, mirin, soy sauce, tahini, red pepper flakes and agave syrup.

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Aubergine/Eggplant and Feta Ravioli

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The sauce is made of tomato, garlic and onion, with oven-roasted courgette/zucchini, broccoli, mushroom and butternut squash tossed in. The pasta is filled with roasted mashed aubergine with chunks of feta cheese. It was a rich and satisfying combination.

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