Lemon Broccoli Rotini
Cooked in plant milk and vegetable broth with mushrooms, garlic, and onion, this one-pot pasta dish has extra hearty flavors, while tarragon, lemon zest, and juice take it to the next level.
Enjoy the classic combination of broccoli, lemon, and tarragon in this creamy pasta dish. For the best presentation, use the same half of the lemon for the zest and juice, reserving the other half to cut into wedges for serving.
INGREDIENTS
- 3 cups sliced cremini mushrooms (8 oz.)
- 1 medium onion, chopped (1 cup)
- 4 cloves garlic, minced
- 4 cups dried whole wheat rotini pasta (12 oz.)
- 2 cups low-sodium vegetable broth
- 2 cups unsweetened, unflavored plant-based milk
- 1 lemon
- 1 16-oz. package frozen broccoli florets (or 6 cups fresh)
- ½ cup chopped roasted red bell peppers
- 1 teaspoon chopped fresh tarragon
- Sea salt and freshly ground black pepper, to taste
INSTRUCTIONS
- In a large saucepan cook mushrooms, onion, and garlic over medium 2 to 3 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Stir in rotini, vegetable broth, and milk. Bring to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until pasta is nearly tender.
- Remove 1 tsp. zest from lemon and stir into saucepan with pasta. Stir in broccoli, red peppers, and tarragon. Cook about 5 minutes or until broccoli and pasta are tender. Stir in 1 Tbsp. of juice from lemon. Season with salt and black pepper. If desired, sprinkle with additional lemon zest and serve with lemon wedges.
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