WEEKNIGHT CREAMY BROCOLLI PASTA

3-4 servings, 20 minutes

INGREDIENTS

2 cups broccoli florets, chopped
1 medium leek, chopped and rinsed
3 tbsp ghee or olive oil
1/2 tsp fennel seeds, preferably freshly ground
1/8 tsp nutmeg, freshly ground
Salt & pepper to taste
3 tbsp of yogurt OR 2 tsp lemon juice (NOT both, yogurt will make it creamier, lemon juice would make it lighter)
12oz pasta - I used brown rice spiral pasta but you can use whatever variety you would like
3/4 cup reserved pasta water from cooking
Side of steamed kale for serving
Dash of red pepper flakes for serving
Drizzle of olive oil for serving (optional)

DIRECTIONS

Cook the veggies: Add broccoli and leeks to a saucepan. Cover with water and bring to a gentle boil. Cook 8–10 minutes, until very soft (no crunch). Drain well.
Cook the pasta according to package directions, strain but reserve 3/4 cup pasta water. Option to add some kale to the pasta water within the last 5 mins of cooking so have a bitter green with your meal and use 1 pot! Set aside until ready to blend the sauce.
Blend the sauce: Add the cooked broccoli, leeks and the other ingredients (other than the pasta and kale) to a blender and blend until smooth. Add more water if it is too thick.
Pour over cooked pasta. Adjust salt & pepper to taste, option to serve with a dash of red pepper flakes and/ or drizzle of olive oil.

Notes

Easy creamy veggie pasta! No one can complain :).
For kaphas - I would choose the lemon juice over the yogurt to lighten it up for you. I would also reduce the ghee to 2 tbsp and definitely add kale (honestly everyone should add kale - just to get more bitter greens and round out the dish)
We don't want to add lemon AND yogurt together because it is a bad food combination and can upset digestion - so no need to top this meal off with lemon if you used yogurt in the sauce. Although if you used lemon and want an extra spritz, go for it!

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