Budget Recipe: Sue’s Creamy Broccoli Pasta

A little bit about Sue

Sue is one of the Financial Aid Administrators in our office and has been here for 25 years! She helps process OSAP applications when students apply, and is around if students have questions about their funding. She found this recipe when being a #FellowKid and watching reels on Instagram.

I saw these two on an Instagram reel and immediately wanted to try one of their recipes. My boys are 12, which means they’re now at the age where they talk about getting ‘jacked’ so they’re more concerned with eating healthier food. This recipe was the easiest thing I could make that they would actually like, and with no meat it means it’s a relatively cheap option.

Creamy Broccoli Pasta

The original recipe can be found on The Happy Pear YouTube channel and on their website!

Recipe details:

• 4 servings
• 298 calories/serving
• Cook Time: 15 minutes mins

Ingredients

• 1 red onion
• 2 cloves of garlic
• 120 g mushrooms ideally a mix of oyster, shiitake, chestnut, and button mushrooms
• 2-3 tbsp tamari or soy sauce
• 100 ml vegetable stock or water
• 200 g wholemeal penne pasta

Creamy Sauce

• 60 g toasted cashew nuts
• 300 ml oat milk or another non-dairy milk of choice
• Juice of half a lemon
• 1 tsp salt
• 1 tsp garlic powder

To Serve

• Oregano or another herb of choice
• 1 chilli chopped (remove seeds for less heat)

Directions

1. Heat a non-stick pan over medium heat. Add the cashew nuts and toast, stirring continuously, until golden brown (5-8 minutes). Be careful not to burn them.
2. Peel and finely chop the onion and garlic.
3. Chop the mushrooms into small pieces.
4. Fill and boil the kettle. Cook the pasta according to the package instructions.
5. Heat a non-stick frying pan on high heat until hot. Add the onion and garlic and fry for about 3 minutes, stirring regularly. If they begin to stick, add 1-2 tbsp vegetable stock or water to deglaze the pan and incorporate the browned flavours.
6. Add the mushrooms and cook for 3-4 minutes, stirring occasionally. If needed, add a little more stock or water to prevent sticking.
7. Stir in the tamari or soy sauce and cook for another 1-2 minutes. Turn off the heat and set aside.
8. In a blender, combine the toasted cashew nuts, oat milk, lemon juice, salt, and garlic powder. Blend until smooth and creamy.
9. Return the frying pan to high heat. Pour the creamy sauce over the mushrooms and heat for 2-3 minutes, allowing it to thicken and reduce slightly.
10. Once the pasta is cooked, use a slotted spoon to transfer it directly into the sauce. Stir well to coat the pasta evenly. If the sauce becomes too thick, add a little reserved pasta water to reach the desired consistency. Taste and adjust seasoning as needed.
11. Garnish with chopped chilli and oregano leaves.

Bon Appétit!