Pasta With Creamy Broccoli Pesto Sauce
I’ve been trying to experiment with different sauces that are tomato-free (since I’m allergic) so that I can add a little variety to my pasta dishes. This sauce is a creamy broccoli pesto sauce, and it turned out pretty decent.
16oz pasta (I used elbow macaroni.)
1 medium head of broccoli
1/2 cup dairy-free milk
1/4 cup olive oil
2 cloves of garlic (Or more or less depending on how garlicky you like your food.)
2 tablespoons cheese of any kind (If you’re not dairy-free use parmesan. If you can tolerate goat cheese go with that. If you’re totally dairy-free try Daiya mozzarella or Daiya parmesan.)
- Cook pasta.
- Chop off broccoli tops and put them in a food processor with the garlic. (I kept the broccoli raw and the sauce ended up tasting a bit raw, so feel free to cook it if you don’t like that flavor. Although I can’t vouch for how it will turn out using cooked broccoli.) If you can’t fit all of the broccoli in pulse it down until you can.
- Add in olive oil, milk, and cheese. Process until it’s the consistency of sauce.
- After you drain the pasta return it to the pot and add the sauce. Season with black pepper, salt, etc (whatever you like). Heat up the pasta/sauce, stirring the whole time to make sure it doesn’t stick to the bottom. If you find that the sauce is too thick, this is a good time to add more milk and/or oil.
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