One more for ya, perhaps saving the best til last. This is delish, as they all are!
You’ve got the gist by now – pasta, sauce – one pot.
We’ve adpated this one a little bit, we swapped the orecchiette for orzo to a very pleasing risotto like effect, went for asparagus instead of green beans and chucked in some baby leeks for good measure. We were heartly chuffed with the results.
25 mins | serves 4 | easy as
1 onion, very thinly sliced
2 cloves garlic
200g tenderstem broccoli florets
100g broad beans, double podded
150g asparagus spears
150g baby leeks, sliced
200g single cream
2-3 tbsp olive oil
1 vegetable stock cube
1 lemon, zest
You got it, put all the ingredients in the order listed in a saute pan, add 700ml water and boil it up for 12-15mins until the pasta is cooked and it has reduced to a lovely creamy sauce. Remember to stir frequently, it will catch on the bottom if you don’t.
Grate or shave some pramesan over the top, season, and eat.
This is the last one from One Pot Pasta, Sabrina Fauda-Rôle‘s latest book.