Creamy Orecchiette with Broccoli, Peas and Herbs
Ingredients
- 3/4 lb. orecchiette
- 1 small onion, finely chopped
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt, divided
- 1 tsp pepper
- 1 tbsp garlic, minced
- 1 tsp garlic powder
- 1 cup vegetable broth
- 3 1/4 cups (packed) broccoli florets cut small
- 3/4 cup frozen peas
- 1/4 cup fresh parsley
- 2 tbsp fresh dill
- 2 tbsp vegan butter
- 2 tbsp greek-style vegan yogurt*
- Juice of 1 1/2 to 2 lemons, to taste
- 1/4 cup vegan parmesan (optional)
- Extra pepper for serving
- Red chili flakes for serving
Preparation
Cook pasta according to package directions for al dente, in salted water. Drain, but reserve 1/2 cup pasta cooking water.
Meanwhile, in a large pan on medium heat, add onions, oil, 1 tsp of kosher salt, and pepper. Stir and cook for 5 minutes.
Add garlic and cook for another minute.
Add garlic powder and vegetable broth, then let it gently simmer for 2 minutes.
Add broccoli florets and peas, stir and cook covered for 2 to 3 minutes.
Remove the lid and cook for more time if the broccoli is not yet fork tender.
Add the pasta and remaining ingredients, stir and add the last 1/2 tsp kosher salt and more butter or olive oil if desired.
Notes
Can substitute greek-style vegan yogurt with coconut cream, vegan cream cheese, or omit it.
