As I write this post, it’s 7:38am, and I’m already down to eat some pasta. In my opinion, there is no right or wrong time to eat any food. The best time to eat a food is whenever the heck you feel like it. Salad and sushi for breakfast has happened in my life, and I like to encourage others to listen to their bodies and cravings and do the same.
But honestly, when isn’t it a good time for pasta? Are you ever sad when you eat pasta? If you’re anything like me, then no, probably not. Pasta is happy food. Especially pasta like this pasta, that reminds me of my childhood.
I wrote this recipe for a project I was working on for Spoon University, which if you follow my blog or know me in real life or creepily look through my closet and examine my stuff close enough to notice I have a hefty amount of #spoonswag, you know is something I’m super passionate about and love to do.
If you don’t already know about Spoon, it’s the nation’s first online college food magazine. I’ve been lucky enough to be a part of it for over 2 years and it’s been amazing to watch it grow, and it has grown and changed me in many ways. Thanks Spoon, ILY.
As I mention in the Spoonie post, this is a favorite childhood dish of mine. My mommy used to make this dinner for our family, and what she considered this simple, throw-it-together-I-don’t-really-feel-like-cooking dish remains to be a favorite of mine and my sisters (Hi Jenn, if you’re reading!).
It’s 5 ingredients and takes 20 minutes. Nothing could be better. And this dish somehow tastes like a gourmet meal even though it’s a combination of very simple ingredients. Each highlights the other, and complements one another in both flavor and texture, creating a mashup of salty, savory, nutty cheesy, vegetable-filled goodness. Add more or less broccoli and/or parm to suit your needs. Remember, in the kitchen, you da boss ;-).
So I grew up on this recipe made with imported Italian parmesan, but now as a primarily plant-based individual, I have revamped it a lil bit to suit my current lifestyle.
You can buy vegan parmesan like this one at most grocery stores if you look or ask for it, google a recipe to make your own (there are a bunch), or if you just want simple, sub nutritional yeast with a slightly different taste. Not vegan? Hit it up with dairy parm if that’s your style. Whatever way you make it, it’ll taste great.
Here’s the original post for Spoon, and here’s a recent post I put together about how and when to use different pots and pans, or just check out the recipe below. Happy pasta eating peoples :-).
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
- 1 cup pasta, uncooked
- 1 cup broccoli florets
- 1-2 tablespoons olive oil
- ¼ cup vegan Parmesan substitute, grated Parmesan cheese, or nutritional yeast
- salt & pepper to taste
1. Bring 6 cups water to a boil in a pot. Cook pasta according to directions on package.
2. Bring 1-2 inches of water to a boil in a small saucepan.
3. Chop broccoli into even pieces and place in a steamer basket, and place on top of the saucepan. Cover with lid and steam until tender, about 5-6 minutes. Alternately, cook broccoli covered in the microwave for 3-5 minutes, or until tender.
4. Drain cooked pasta and return to pan. Add olive oil, cooked broccoli, grated Parmesan, and salt and pepper to taste.