Mashed Broccoli Fusilloni

This is my favorite way of consuming A LOT OF broccoli.

As you can see below this dish has more broccoli than pasta.

If you are not a broccoli fan, skip this recipe.

I updated this recipe with "Fusilloni "pasta because Fusilloni takes 15minutes to cook and the broccoli takes also about 15minutes to get really tender.

So you can start boiling pasta while making the pesto.

Ingredients for 3 servings

For mashed broccoli pesto

300g defrosted frozen broccoli

30g EV olive oil

10g chopped garlic

3/4 cup starchy salty water from boiling pasta.

1/4cup soy milk (natural)

1-2 basil leaves (for the step1)

1 dried small chili (optional)

(for topping)

Some more basil leaves

1tbsp brewer's yeast

Pepper to taste

For boiling pasta

250g Fusilloni

1700ml water

17g salt (1%)

Preparation

Boil water and add enough salt.

Boil Fusilloni for 3-4 minutes. (Fusilloni takes 14 minutes until al-dente)

Step1

Warm olive oil in a frying pan.

Roast garlic until fragrant over a low heat.

Optionally add one dried chili and basil leaves just to infuse oil.

Remove the basil leaves after a couple of minutes,(discard these leaves)

Remove the chili and optionally crush it to use as a topping in step 3.

Toss in defrosted broccoli pieces and steam cook them over a high heat for 5 minutes .

Step2

As soon as broccoli seems cooked add 3/4 cup of pasta's boiling water into the frying pan.

Place a lid and keep cooking them for another 5 minutes until they get really tender.Pour in 1/4 cup soy milk.

Mash broccoli with a wooden spoon to create creamy pesto.

Step 3

Transfer and toss al-dente Fusilloni into the frying pan of step 2.

(don't discard the water yet)

If you need to add just some more water add pasta's boiling water.

Sprinkle some brewer's yeast and crushed chili.

Step6

Serve it black pepper and some basil leaves.