Sometimes, and by sometimes I mean most times, I need dinner to come together quickly. Not because I have a lot going on but because the window between when I feel a hint of hunger and when I become someone unrecognizable is only about 35 minutes. This is a dinner for one of those nights.

I know I can’t speak for what you consider kitchen staples, but in my house this is absolutely a fridge raid meal. There are only 5 ingredients (6 if your feeling fancy and throw a green onion in there), and there are swaps that can be made to make it more accessible to what you have on hand. No broccoli? Use cauliflower, squash, carrots or spinach. No ricotta? Use cottage cheese. No green onions? Leave ’em out.

I also like this recipe because you use the same water to blanch the vegetables as you do to cook the pasta, and for me less dishes is always a win.

Prep?

Normally I am all for prep, but this recipes comes together so quickly, and the sauce gets blended while the pasta cooks, so there really is no need to prep in advance.

Equipment

Cutting Board
Chef’s Knife
Blender
Large Pot
Colander
Measuring Spoons
Large bowl

Broccoli Miso and Ricotta Pasta

Recipe by At Home GastronomeCourse: DinnerDifficulty: Easy

Servings

servings

This quick meal comes together in no time, is pretty low effort and packed full of veggies!

Ingredients

1lb Dried Pasta (454g)
2 Heads of Broccoli, Including Stems
Salt
3 Tbsp Miso
1/2 Cup Ricotta
2 Green Onions
Chili Crisp

Directions

Bring a large pot of salted water to a boil over high.
In a large bowl or container make an icebath.
Cut the head of the broccoli into 1″ florets and the stalk into 3/4″ peices.
Thinly slice the green onions.
When the water is boiling add the broccoli and continue to cook for 2-3 minutes or until tender and bright green.
Transfer the cooked broccoli directly into the ice bath to halt cooking and then drain.
When the water returns to a boil add your dried pasta and cook according to the instruction on the package.
Reserve 1/2 cup pasta cooking water.
Meanwhile add the broccoli, miso, ricotta and a heavy pinch of salt to a blender and blend on high until completely smooth.
Stir in 1/4 cup of the pasta water into the sauce.
When the pasta is done cooking drain and return to the pot along with the sauce and heat over medium until it has thickened and thoroughly coated the pasta.
Add the remaining pasta 1 Tbsp at a time to loosen if necessary.
Serve the pasta with a chilli crisp to taste and green onions.