Lemon Basil Broccoli Pasta

Instructions

1. Prepare Basil and Pine Nuts

   2 min hands-on

   • Combine fresh basil and pine nuts with a pinch of salt.
   • Pulse or crush lightly, leaving some pine nuts partially intact.

2. Grate Broccoli

   4 min hands-on

   • Shred the entire broccoli using a box grater, stopping at the tough base.

3. Cook Broccoli and Garlic

   2 min hands-on8 min waiting

   • Heat olive oil in a large pan over medium-high heat until shimmering.
   • Add grated broccoli and garlic with a pinch of salt.
   • Cook for about 8 minutes, stirring occasionally, until broccoli softens and begins to char.

4. Add Basil and Pine Nuts

   2 min waiting

   • Stir the basil-pine nut mixture into the pan.
   • Cook for an additional 2–3 minutes, then remove from heat.

5. Cook the Pasta

   4 min hands-on10 min waiting

   • Boil salted water and cook pasta until al dente.
   • Reserve some starchy pasta water before draining.

6. Combine Pasta and Pesto

   2 min hands-on

   • Add cooked pasta to the pan with broccoli pesto.
   • Toss to coat, adding reserved pasta water as needed for a silky sauce.
   • Drizzle with olive oil for extra creaminess.

7. Blend Tofu Cream

   4 min hands-on

   • Combine firm tofu, lemon juice, olive oil, miso paste, nutritional yeast, garlic powder, and water in a blender.
   • Blend until smooth and creamy, adjusting with water for consistency.
   • Season with salt and black pepper.

8. Plate the Dish

   2 min hands-on

   • Spoon whipped lemon tofu cream onto each serving plate.
   • Top with broccoli pesto-coated pasta.

9. Garnish the Dish

   2 min hands-on

   • Finish with lemon zest, olive oil, black pepper, fresh basil leaves, and whole pine nuts.
   • Cooking tips:
   • Lightly toast pine nuts for enhanced nutty aroma.
   • Avoid overcooking broccoli to prevent bitterness.
   • Adjust tofu cream with water for a velvety texture.
   • Use reserved pasta water to create a smooth sauce.