Broccoli, Pea & Tomato Pasta

14 April 2025  (Monday)

We were both up by 6.30am, and I made a tea, had a few cups, did some work work at my desk then popped down to open fully the door of the poly - it’s that time of year where the nights can be cold, though we really need the warmth of the sun and the sunshine in the poly during the day.

A desk morning with work work, and then in the late afternoon I popped to the plot… and the mood took me and I filmed for A Week at the Plot - weeding bindweed out of well trodden paths!

At home I was inspired to use up a vegetable I had in the fridge, hence…

Broccoli, Pea & Tomato Pasta

I had a full head of broccoli and a separate stem to use, and inspired a bit by a Waste Not recipe by Tom Hunt in the Guardian, I decided to use it as a basis.

Ingredients
1 tbsp olive oil
1 onion, chopped (I used a red onion)
6 garlic cloves, finely chopped
1 tbsp miso paste (or a block of vegetable bouillon, two tsp of bouillon powder, or one of salt)
2 tsp Mediterranean herbs
4 tbsp water
1 head of broccoli, florets cut in half if large and stem peeled and chopped
100g frozen green peas
6 cherry tomatoes, halved
75g cream cheese (optional. Though adds creaminess)
250g penne (I used fusilli, though would always prefer penne)
​A splash of liquid aminos or a squeeze of lemon juice
Grated parmesan or other cheese - we often use cheddar

Method
Heat the oil in a saute/frying pan and add the onion and garlic and cook for 5 minutes, stirring frequently.  Add the miso paste and herbs and combine all.

Add the water and the chopped stem to the pan and gently steam for five minutes, then add the florets, peas and tomatoes, stir and put on a slow simmer for five minutes.

In a saucepan cook the pasta in plenty of boiling water until al dente (I overcooked the fusilli - something I so rarely do though do find it goes over quicker than penne).  When cooked, drain fully leaving a small cup of the cooking liquid for use if necessary.

With the sauce mixture over a very low heat add the cream cheese and stir through, then add the pasta and stir until all is coated.  If the mix looks a bit dry add some of the cooking liquid (a tablespoon at a time) and stir through until you are happy with the consistency.

Take off the heat and serve in warmed bowls, splash over some liquid aminos or squeeze some lemon over,  add a good twist of cracked black pepper, and if you like some grated cheese on top. 

I think next time I would add a few halved olives, about ten or so, as I think this would help lift the flavour.


Weather:  Sunny though also pretty overcast.  About 16° again, though no rain.

Breakfast:  Bran sticks, yogurt, stewed rhubarb, sultanas
Lunch:  Microwave Omelette with cucumber and radish
Supper:  Broccoli, Pea & Tomato Pasta