Broccoli Pasta with Roasted Baby Tomatoes and Avocado.
This easy peasy dish will take you 20 minutes or as long as it takes to boil your pasta!
This recipe is based on my Mother's traditional Broccoli Pasta with Extra virgin Olive oil, which I ate throughout my childhood and has continued to be one of my favorite pasta dishes.
I have transformed this dish by adding Baby Tomatoes, lessening the oil (Sorry, Mom), and adding Raw cashews for some extra Good Fats, Protein, and antioxidants, polyphenols, keeping my energy production and metabolism sufficient.
This will never get old; it is always delicious, and you cannot go wrong with Avocado by its side. 🤭
Broccoli Pasta with roasted baby tomatoes and avocado.
Ingredients
200g of Durum Wheat Pasta or Brown Rice Pasta (Gluten Free)
2 Bunches of Broccoli Florets
10 Baby Tomatoes
1/4 Cup of Chopped Raw Cashews (Soaked beforehand)
1 Avocado
4 cloves of Garlic
1/2 Cup of Nutritional Yeast
2 Tbsp of Extra Virgin Olive Oil
2 Tbsp of Avocado Oil
Instructions
Bring your The Rock Pot filled with Cold Water to a Boil. Salt the Water with Himalayan Salt so that the Pasta does not stick.
Throw your Pasta in the Boiling Water, and cover.
Meanwhile, chop your two broccoli bundles into the rock pan and two tablespoons of avocado oil. Cook on Medium heat (3/5)
At the same time, chop your Garlic and throw it into the pan.
Once the broccoli has softened, add the baby tomatoes sliced in quarters.
Toss the vegetables in the pan continuously so they do not stick.
Once the pasta is al dente, pour out the Hot Water and add it to the Pan with the Vegetables.
Add Two Tablespoons of Olive oil to the pasta and nutritional yeast. Toss it all together.
When mixed thoroughly, plate the pasta on the dish and sprinkle your soaked chopped raw cashews on top.
Divide one avocado between two dishes.
Enjoy 🩷
