2 bunches broccolini or broccoli, chopped
1½ tbsp salt for boiling water
½ cup reserved pasta water (for sauce)
6 garlic cloves, thinly sliced or minced
½ cup olive oil
1 handful parsley, finely chopped
1 tsp chili flakes
½-1 cup vegan cheese of choice
Add salt to large pot of water. Bring a large pot of salted water to a boil. Blanch the broccolini in the boiling water for a minute or 2 mins.Remove Broccolini with a slotted spoon or fine-mesh sieve. You can also use a strainer for your broccolini or broccoli. Set aside.heat olive oil and sliced or minced garlic in a large pan over medium heat. Cook, stirring, until fragrant and lightly browned, 5 mins. Add broccolini, chili flakes, and optional seasoning to the large pan with garlic. Next, add your pasta, (previously cooked PIENO for 3 minutes)by transferring it from the water with a slotted spoon or tongs, directly into the oil. Feel free to add optional parsley. Toss to coat. Add ½ cup of pasta water into the pan and bring to a boil, stirring gently. Turn off the heat, and gently stir until the "sauce" thickens. If you want a cheesy pasta, sprinkle in vegan cheese, and mix well until cheese melts. Serve on a plate and top with a squeeze of lemon.
PIENO pasta cooks in 3 minutes for a wholesome, al dente bite. Cook to 4 minutes for a softer, classic bite.