2 tbsp. water or 1 tbsp. extra virgin olive oil (EVOO)
6 cups broccoli florets and leaves, chopped stems (keep them separate)
1 onion, chopped
1/2 cup toasted pine nuts
For the white bean sauce
Rinse and drain 1 (14.5 oz.) can cooked white beans,
or 2 cups/250 grams cooked white beans
3 tbsp. fresh lemon juice
1/2 cup vegetable broth
1/4 cup nutritional yeast
1 minced garlic clove
1/2 tsp. grated nutmeg
1/2 tsp. sea salt
Instructions
Pasta
Prepare whole grain noodles according to the instructions and cook pasta until al dente. Drain, set aside and keep covered.
Sauce
In a blender or food processor (e.g. Thermomix) mix white beans, lemon juice, broth, nutritional yeast, garlic, nutmeg, salt and pepper, until smooth. Set aside.
Heat water or oil in a large skillet and sautée onions 3 minutes.
Add the chopped broccoli stems and cook for 4-5 minutes.
Stir in the broccoli florets and leaves and a splash of water.
Cover and let it simmer on low heat for 2-3 minutes.
Add the drained pasta, then stir in the sauce, adding some water if the sauce is too dry.
Heat up and let it simmer for a minute.
Season to taste with more lemon juice, salt and pepper.
Portion into bowls.
Garnish with pine nuts or roasted tomatoes.
Notes
For all eaters you could also garnish with Parmesan cheese instead of pine nuts
If you serve it with a salad a starter this dish could be extended to 4 portions.
You can also use cooked grains instead of whole grain pasta