Orecchiette with Broccoli Sauce

July 13, 2021

Orecchiette is shaped in a way that scoops up all the flavour! The broccoli sauce and orecchiette pasta is a classic and delicious combo.

Instructions

Steam small broccoli florets until super tender and set aside.
Boil water with a pinch of salt to cook pasta, should take between 5 - 8 minutes. Set aside a cup of pasta water for later.
In a large pan, saute the eschallot, garlic and chili flakes in the olive oil, over medium heat until fragrant and golden, about 3 minutes. Stir in the miso, then add steamed broccoli, salt, pepper and the stock.
Bring to a gentle simmer and start breaking apart the broccoli into tiny pieces (using a metal spatula or other similar utensil). As it cooks it will get easier to break apart. The broccoli should basically melt down into a “sauce”.
Continue simmering gently on low heat until half of the liquid evaporates and it becomes the consistency of a thick sauce, about 10-15 minutes. If it seems watery and separated, just keep cooking it down. It won’t be smooth - but just broken down and very very tender.
Add the pasta. Toss well. Add more hot pasta water to keep it ” saucy.” Add the lemon zest.
Taste for salt, adjust, adding more along with pepper, chili flakes. If you want more richness add another splash of olive oil or butter. Stir in some parmesan.
Garnish and enjoy!

Ingredients

350g broccoli florets- cut or broken into very small florets about equal size.
250g Mixed Orechiette pasta,
3 tbsp Olive Oil
1 eschallot, finely sliced
2 or 3 russian garlic cloves - roughly chopped
1 small chilli, finely diced
1 tsp of salt and pepper each, more to taste
1 teaspoon miso paste
2 cups veggie stock
1–2 tsps lemon zest
Garnish: grated parmesan, lemon zest, truffle oil, fresh basil, toasted bread crumbs, or kalamata olives - all optional.