I’m not sure if the broccoli hate is real or just a cliché because I’ve loved broccoli forever. So this is for all the broccoli lovers out there. The acidity of the sauce makes it more similar to a salad dressing, but this pasta dish is best enjoyed hot.
Ingredients:
For the dish:
- 3 cups chopped broccoli
- 1 large onion, diced
- ½ cup chopped artichoke hearts
- 3 garlic cloves, sliced
- 1 tablespoon dried oregano
- 8 ounces pasta
- Olive oil
- Fresh cilantro, for serving
For the creamy sauce:
- ⅓ cup raw cashews (soak to soften)
- ½ cup water
- 2 tablespoons white wine vinegar
- 1 teaspoon mustard
- A handful of fresh parsley, roughly chopped
- ½ teaspoon salt
Preparation:
Bring a pot of salted water to a boil, then cook the pasta according to the package directions, but drain it 1 to 2 minutes before the indicated cooking time. When it's time to strain it, reserve about a cup of the cooking water.
While the pasta is cooking, finely dice the onion and slice the garlic. Place a pan on medium heat, and once it’s hot, add about 1 tablespoon of olive oil and the oregano, then incorporate the onions and garlic. Mix well. When the onions start to soften and turn a bit golden, add the chopped broccoli, stirring to combine. Season with ½ teaspoon of salt. Add about ½ cup of water to the pan (you can use the cooking water from the pasta), cover with a lid, and cook for about 5 minutes or until the broccoli is tender.
Place all the creamy sauce ingredients in a blender and blend until smooth. Once the broccoli is cooked through, fold in the chopped artichokes. Add the cooked pasta to the pan, then pour in the creamy sauce from the blender along with an extra ½ cup of pasta water. Mix well and remove from heat. Serve immediately with chopped fresh cilantro on top.
Hot tips:
- This dish is also delicious with more acidity than the recipe calls for, so don’t be afraid to drizzle it with your favorite vinaigrette.
- You can add other vegetables such as mushrooms, zucchini, and cauliflower. You can also cook the vegetables in a roasting pan in the oven instead of on the stove.