This is a makeover of a wonderful recipe that I found on the Chew. That version was loaded with oil and cheese. I have been working on this one for a while and really like this version. I hope you will enjoy the creamy texture of the sauce with the crunch of the roasted broccoli flowerets.
This is a quick and easy recipe that takes about 15 minutes to make. If you have an air flyer, definitely use it on the broccoli flowerets, otherwise you can over roast the broccoli.
Broccoli and White Bean Pasta Ingredients 2 cups broccoli flowerettes 1 cup broccoli stalks 1 cup fresh spinach 4 garlic cloves, chopped 1 Tablespoon balsamic vinegar 1 Tablespoon lemon juice ½ teaspoon red pepper flakes ¼ cup walnuts 1 can cannellini beans, drained 1 red bell pepper, chopped 4 servings, whole wheat pasta
Directions
Bring a pot of water to boil and add the whole wheat pasta, cook to your desired texture. Usually 8 - 10 minutes. Drain.
While the pasta is cooking, roast the broccoli florets. Place broccoli florettes on a roasting pan or in an air fryer. Cook at 400° for 7 minutes or until bright green and lightly charred.
Now you are ready to prepare the sauce. Combine broccoli stocks, spinach, garlic cloves in a sauce pan with 1/4 cup of water and simmer for five minutes. Let cool down and combine in blender with balsamic vinegar, lemon juice, wallnuts, and red pepper flakes. Blend until smooth.
Now you are ready to assemble. Return the sauce to the sauté pan along with the beans and pasta. Combine and heat through. Then top with roasted broccoli and diced red bell pepper. If desired add more red pepper flakes to top.