This recipe is a weeknight lifesaver. By using a blender, you create a rich, silky sauce that feels indulgent while remaining completely vegan and budget-friendly.
Ingredients
- 250g pasta
- 1/2 head of broccoli
- 3 cloves of garlic
- 1 tbsp dried oregano
- 1 tsp chilli flakes
- 1 tbsp mustard
- 1 tbsp vegan butter
- 1 generous splash of extra virgin olive oil
- 200ml oat milk
- Salt and black pepper
- Optional: 1 tin of cannellini beans
- Optional: 1 handful of mushrooms (roughly broken) or a sliced courgette
Method
- Boil the base: Bring a large pot of salted water to the boil. Add your pasta and the broccoli.
- Prep the blender: While the pot is boiling, prepare your blender. Add the raw garlic, oregano, chilli, mustard, vegan butter, olive oil, salt and pepper.
- Blend the sauce: After about 5 minutes, once the broccoli is bright green and slightly softened, use a slotted spoon to move the broccoli into your blender. Pour in the oat milk. Blend on high until the sauce is smooth and vibrant green. Leave the pasta in the pot to finish cooking until al dente.
- Sauté (Optional): Once the pasta is cooked, drain it and set it aside. Return the empty pot to the hob over a medium heat. If using mushrooms or courgettes, throw them in and fry for about 4 minutes until they are lightly cooked. If skipping them, move straight to the next step.
- Combine: Turn the heat down to low. Add the cooked pasta back into the pot with the mushrooms or courgettes if you used them. Pour over your blended broccoli sauce and add the cannellini beans if you are using them.
- Finish: Stir everything together for a minute or two. The heat from the pasta and the pot will thicken the oat milk slightly, creating a thick, creamy coating.
