Immerse yourself in a convenient culinary experience with our One Pot Broccoli and Spinach Pasta recipe. Discover a harmonious fusion of flavors while enjoying easy cooking and minimal cleanup. Indulge in a delightful plate now!
Preparation
15
min
Cooking
20
min
Portion
4
Ingredients
- 15 ml (1 tbsp) vegetable oil
- 1 small onion, chopped
- 10 ml (2 tsp) potted minced garlic (or 2 cloves of garlic, finely chopped)
- 500 ml (2 cups) vegetable stock
- 1 - 400 ml (13 oz) can coconut milk
- 400 g (14 oz) farfalle pasta (or another short pasta)
- 750 ml (3 cups) broccoli, in small florets
- 1 - 300 g (⅔ lb) block of tofu, cubed (we used Unisoya Spinach Jalapeno tofu, but any other type of tofu is adequate)
- 125 ml (1/2 cup) sliced black olives
- 45 ml (3 tbsp) Dijon mustard
- 1L (4 cups) spinach
- Pepper and salt, to taste
Topping (optional)
- A dash of lemon juice
- Pumpkin seeds
- Fresh herbs of your choice
Preparation
- In a large saucepan over medium-high heat, pour 15 mL (1 tbsp.) olive oil and brown onion and garlic for 5 minutes, stirring occasionally.
- Add the vegetable broth, coconut milk and pasta to the pan. Bring to a boil over high heat, then simmer with the lid partially on for 12 minutes or until the pasta is cooked or al dente. Stir occasionally during cooking.
- After 6 minutes of cooking, add remaining ingredients, except spinach, and mix well.
- Remove from heat and add spinach, pepper and salt. Mix with a wooden spoon.
- Serve in bowls and add, if desired, a dash of lemon juice, fresh herbs and/or pumpkin seeds to garnish each serving.
Notes
Can be stored in an airtight container in the refrigerator for up to 3 days and does not freeze.
Créatrice culinaire
