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🍽️ Orecchiette pasta with creamy vegetable sauce

474 kcal · 30 min · 4 servings

Orecchiette pasta with creamy vegetable sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the broccoli thoroughly and separate it into small florets.
  2. 2. Blanch the broccoli florets in boiling salted water for about 5 minutes (blanching means cooking briefly in boiling water).
  3. 3. Drain the broccoli and set aside 100 milliliters of the cooking water.
  4. 4. Puree one-third of the drained broccoli florets into a smooth paste.
  5. 5. Wash the asparagus and trim off the woody lower ends.
  6. 6. Cook the asparagus in boiling salted water for 12 minutes.
  7. 7. Let the asparagus drain well and cut it into longer pieces.
  8. 8. Wash the tomatoes and briefly pour boiling water over them.
  9. 9. Peel the skin off the tomatoes, halve them, and remove the core.
  10. 10. Cut the cored tomatoes into small cubes.
  11. 11. Cook the orecchiette pasta in plenty of salted water until al dente (firm to the bite) and drain.
  12. 12. Mix the drained pasta with the broccoli water, the broccoli puree, the asparagus pieces, 2 tablespoons of oil, and the tomato cubes.
  13. 13. Season the mixture generously with black pepper and add salt if needed.
  14. 14. Serve the dish immediately and top with freshly grated Pecorino or Parmesan cheese.

Nutrition per serving