No-Waste Broccoli and Kale Stem Pasta by @maxlamanna

15 min
Easy

2 servings

🍝

200 g

Rigatoni

🥬

60 g

Kale

🥦

300 g

Broccoli

🫒

37 ml

Olive Oil

🧄

3 g

Garlic

🍋

30 ml

Lemon

🫛

80 g

Peas

🧀

20 g

Vegan Parmesan Cheese

🌿

10 g

Fresh Mint

🌱

10 g

Fresh Basil

🌰

30 g

Hazelnuts

🧂

3 g

Salt

🌶️

0.5 g

Black Pepper

Preparation Steps

  1. Step 1/9

    Chop the kale, kale stems, broccoli florets, and broccoli stem into bite-size pieces; finely chop the garlic.

    kale with stems
    broccoli with stem
    garlic clove
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Bring a saucepan of generously salted water to a boil; add the 200 g rigatoni pasta.

    rigatoni pasta
    salt
    🥄wooden spoon

  3. Step 3/9

    Add the chopped garlic, kale, and broccoli to the pasta pan; cook the vegetables for 3 min.

    garlic clove
    kale with stems
    broccoli with stem
    🥄wooden spoon

  4. Step 4/9

    Transfer half of the cooked vegetables to the food processor; reserve the remaining vegetables in the saucepan.

    kale with stems
    broccoli with stem
    🥢tongs

  5. Step 5/9

    Add the 80 g peas, lemon juice, 4 tbsp vegan Parmesan cheese, mint, basil, salt, and black pepper to the food processor.

    peas
    lemon juice
    vegan Parmesan cheese
    fresh mint with stems
    fresh basil with stems
    salt
    black pepper
    🥄measuring spoons
    🍋citrus juicer

  6. Step 6/9

    Blend the vegetable mixture until smooth; blend in up to 2 tbsp pasta cooking water if a looser sauce is desired.

    pasta cooking water
    🥄measuring spoons

  7. Step 7/9

    Drain the pasta when al dente, reserving the pasta cooking water; return the pasta to the saucepan.

    rigatoni pasta
    pasta cooking water
    🧺colander

  8. Step 8/9

    Add the green sauce, reserved vegetables, and 2 to 3 tbsp olive oil to the pasta; toss until evenly coated.

    olive oil
    kale with stems
    broccoli with stem
    🥢tongs

  9. Step 9/9

    Divide the pasta between 2 bowls; top with toasted hazelnuts and extra vegan Parmesan cheese.

    toasted hazelnuts
    vegan Parmesan cheese
    🥢tongs

Composition

Ingredients

Types

Oils, Vegetables, Legumes, Condiments, Plant-based Alternatives, Seasonings

Ingredients

Rigatoni, Kale, Broccoli, Olive oil, Garlic, Lemon, Peas, Vegan Parmesan cheese, Fresh mint, Fresh basil, Hazelnuts, Salt, Black pepper

Allergens

Tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free, Pescatarian

Calories

610 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 87g, Dietary fiber: 13g, Total fat: 23g, Saturated fat: 3.2g, Sugars: 7g

Nutritional Information

Minerals

Calcium: 145mg, Iron: 5.2mg, Potassium: 930mg, Magnesium: 115mg, Sodium: 420mg, Zinc: 2.4mg

Vitamins

Vitamin A: 510mcg, Vitamin C: 165mg, Vitamin K: 650mcg, Folate: 170mcg, Vitamin B6: 0.55mg

Preparation

Time Information

Preparation

10 minutes

Cooking

5 minutes

Overall

15 minutes

Difficulty

Level

Easy (1/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, colander, tongs, wooden spoon, measuring spoons, citrus juicer

Appliances

stovetop, food processor

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@maxlamanna

Origin

Cuisine

Italian-inspired, Modern European

Geographic

to inform

Various

Aspect

Texture

Al dente, Creamy, Chunky, Tender, Crunchy

Flavors

Herbaceous, Garlicky, Lemony, Nutty, Savory, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer than 2 hours), fridge : 3 days (Cool promptly,Store in an airtight container,Reheat until hot), freezer : 60 days (Freeze in an airtight freezer-safe container,Freeze sauce separately when possible,Thaw in the fridge before reheating)