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Loading...| 1 head broccoli (stems and florets) | |
| 3-4 tbsp extra virgin olive oil | |
| 1 tbsp garlic oil | |
| salt to taste | |
| 250g cherry tomatoes | |
| 1-2 chilli padi, sliced (optional) | |
| 400g pasta | |
| 1 ball burrata | |
| Reserved pasta water (as needed) | |
| ground black pepper |
| 1. | Trim the broccoli florets and set aside. Boil your pasta and cook it under 2 minutes from package's instructions. |
| 2. | Peel the outer fibrous layer of the broccoli stems, then chop the stems into chunks |
| 3. | Boil the stems in water until fork-tender (about 8-10 minutes) |
| 4. | Transfer the softened stems into a blender with olive oil, garlic oil and a pinch of salt |
| 5. | Blend until smooth and creamy. Add a little pasta water if needed to loosen the texture. You should get a naturally silky green sauce without needing cream |
| 6. | Roast cherry tomatoes in the oven at 180°C for about 12–15 minutes until softened and slightly blistered. |
| 7. | Alternatively, pan-roast them gently until they release their juices. |
| 8. | Add small amounts of pasta water and toss until the sauce coats the pasta evenly. This helps to emulsify the sauce and improve the texture. |
| 9. | Transfer the pasta directly into a pan with the broccoli stem sauce |
| 10. | Plate the pasta and top with the roasted cherry tomatoes. |
| 11. | Tear the burrata gently over the pasta just before serving |
| 12. | Sprinkle a bit of freshly ground black pepper and serve. |
This recipe was inspired by a chef demonstration during the launch of Barilla’s Al Bronzo pasta range, where I unexpectedly ended up helping prepare the first dish. One of the most surprising techniques was turning broccoli stems — which many people usually discard — into a naturally creamy pasta sauce base.
The result is light, flavourful and surprisingly satisfying even without meat.
Serves 4 people.
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