With Broccoli Sauce, Lemon, Chilli & Garlic with Sourdough Breadcrumbs
For the next recipe in our Noble House At Home series, it’s time to go plant-based!
Over the past few years we've seen the demand for vegan options continue to grow and play an important part in the success of an event. With this year's dramatic increase in those joining the Veganuary pledge it seems that the coming years may be the time for plant-based food. We want to help you to continue with your vegan pledges even during this time with this quick yet tasty vegan penne recipe from our Head Chef, Owen Sullivan.
Vegan Penne Pasta, Broccoli Sauce, Lemon, Chilli & Garlic with Sourdough Breadcrumbs
Serves 2
INGREDIENTS
· 1 Head of Broccoli
· 1 Lemon Juice and Zest
· 1 Garlic Clove
· 200ml Oat milk
· 10ml Olive Oil
· 1 Shallot
· 1 Red Chilli
· 250g Penne pasta
· 1 Slice of Sourdough
METHOD
1. Start by making the sauce and preparing the broccoli. With a knife, shave all the green parts off the broccoli head. You are looking to get a couscous-like texture. Put to one side for finishing the dish.
2. Chop the thin parts of the stalk into small pieces, put into a small saucepan and cover with the oat milk.
(You can use the main part of the stalk if needed but it tends to be woodier than the thinner, more tender, stem)
3. Gently cook the stems in the oat milk at a low simmer, until the vegetable is soft and tender and most of the milk has evaporated. The milk may look separated at this stage but that’s fine.
4. In a small blender or processer (perhaps a Nutri Bullet or similar at home) add the broccoli stalks and liquid along with the olive oil, ½ the juice and zest of the lemon, a few twists of black pepper and a good pinch of salt. Whizz this up until smooth, adding extra milk if necessary.
5. Add the pasta to a pot of salted boiling water, just enough water to cover the pasta and cook until al dente.
6. Drain off the pasta.
7. In the pot add a little oil then finely rip up the sourdough and fry until crisp and golden. Drain on kitchen paper and set aside.
8. Using the pot again add olive oil and gently cook the shallot, garlic and chilli, until soft and translucent.
9. At this stage add the pasta and broccoli flowers back in and give a good mix. Turn the heat down on the stove to as low as possible and pour the broccoli sauce over the pasta, just enough to coat and cover the penne.
10. To finish the dish add more salt and pepper to taste and the rest of the lemon juice and zest. Spoon onto a large plate or flat bowl and sprinkle the sourdough over the top.
11. You can add more olive oil and even grate some vegan cheese over if desired.
Enjoy!
According to Google trends, searches for ‘veganism’ have increased seven-fold in the years between 2014 and 2019 and this January saw a record 400,000 people sign up to the Veganuary movement. This far exceeded the predicted 350,000 - with more believed to have taken part without joining the official pledge.
Hundreds of new vegan products and menus were released for 2020’s Veganuary, with supermarkets, restaurants and food manufacturers joining the plant-based way of life.
There are still many ways to continue to live more sustainably. To enable you rise to any challenges in choosing the vegan option, we are here to help if you’re finding it difficult to source vegan meals. Get it touch with our team to find out how we can help at sales@thenoblehousegroup.com.