Potato Broccoli Pasta

Upgrade your broccoli pasta recipe with tons of flavorful leeks and potatoes for the most delicious rendition of this simple broccoli packed one-pot pasta dish.

Course pasta

Cuisine Italian

Keyword broccoli pasta, potato pasta

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 308kcal

Author Florentina

Ingredients

2 leeks (about 4 cups)
1 carrot finely grated
1 celery stalk diced
1 lb potatoes (peeled, diced + rinsed well)
3/4 lb orecchiette pasta
1.5 lb broccoli florets (fresh or frozen)
8 cups water
2 bay leaves
2 tsp dry thyme (or 8 sprigs fresh)
4 Tbsp nutritional yeast
3 Tbsp white miso paste
2 tsp sea salt (or to taste)
olive oil

Instructions

Slice the leeks into thin circles or split in half lengthwise then chop into smaller pieces. Transfer to a large bowl of cold water and agitate the water to rinse them well. Allow to sit for a few minutes for all the sand and grit to sink to the bottom of the bowl.
2 leeks
Preheat a large heavy bottom stock pot over medium high heat. Using a spider ladle scoop and transfer the cleaned leeks from the bowl straight into the hot pot. The moisture will help create steam and cook the leeks faster.
2 leeks
Add the carrot and celery with a pinch of salt and stir well. Saute until all of the moisture has evaporated. Push the veggies to the side and add a drizzle of olive oil. Toss to coat and cook a few more minutes until brown bits start to form on the bottom of the pan but be careful not to let it burn.
1 carrot, 1 celery stalk, olive oil
Stir in the potatoes and add the water. Bring to a rolling boil. Season with the salt and the herbs and cook for 7 minutes.
1 lb potatoes, 8 cups water, 2 bay leaves, 2 tsp sea salt, 2 tsp dry thyme
Reserve 1/2 cup of the hot water and mix it with the miso paste until dissolved. Set aside.
3 Tbsp white miso paste
Add the pasta and bring back to a boil. Stir well and cook according to package directions making sure you don’t let anything stick too much to the bottom. About 5 minutes before your pasta is done add the broccoli. Stir well and cook for 5 minutes. Make sure your pasta is al dente and remove from heat. Stir in the nutritional yeast and dissolved miso. Cover with a lid and allow to sit another 5 minutes for the broccoli to finish cooking.
3/4 lb orecchiette pasta, 1.5 lb broccoli florets, 4 Tbsp nutritional yeast, 3 Tbsp white miso paste
Stir well for the potatoes to naturally break into a mash and create a nice creamy sauce. Adjust seasonings and serve hot with a good drizzle of extra virgin olive oil and a pinch of red chili flakes.

Video

Notes

The Broccoli - The star of the dish, this supernatural cruciferous vegetable is not only delicious but also packed full of antioxidants and micronutrients. You can use fresh or frozen florets here cut into bite size pieces and added straight into the pot about 5 minutes before the pasta is done. You can also dice up the stalks and use them here.
On Storage - Leftovers keep well in the fridge up to 5 days and can be retreated on the stove top or microwave oven. Add a little bit of water or veggie broth to loosen it up as the pasta will absorb all the broth as it cools down and sits.
Stir Often - In order to prevent sticking make sure to stir often especially after adding in the pasta. Once done it's important to let it sit covered for a few minutes for all the ingredients to finish cooking together and absorb that delicious broth. The longer you let it sit the thicker and creamier it will become.

Nutrition