Pappardelle with Fava Beans and Broccoli
This is a simple meal, yet presents quite elegantly and could even be a holiday meal. Fava beans are very nutritious and we grow them in our vegan organic vegetable garden every year. They freeze very well, thus one can use them throughout the year after harvesting fresh from the garden.
Serving Size: 4
- pasta for 4, pappardella (or linguine, fettuccine, tagliatelle etc.)
- 12-14 ounces fava beans, blanched and skins removed
- 1 head broccoli florets, alternatively broccolini or romanesco
- for the creamy vegan cheese sauce:
- 2 cups non-dairy yogurt
- 2 tablespoons lemon juice
- 1 cup dry white wine
- 1/4 cup nutritional yeast
- 1/4 teaspoon dry mustard powder
- salt and white pepper to taste
- garnished with radicchio leaves and lemon zest
- Blanch the fava beans and remove the skins. This will take the longest, so do it first. Set the prepared beans aside in a bowl for later use.
- Bring a large pot of lightly salted water to boil.
- Cut the broccoli in florets and steam al dente in a steamer. (I use a basket steamer in a covered sauce pan.)
- In a medium sauce pan, mix the non-dairy yogurt,nutritional yeast, mustard powder, lemon juice, white wine, salt and pepper. Mix well and turn the heat to medium low to heat the sauce. Season to taste as preferred.
- Place the pasta in the boiling water and cook al dente.
- When the pasta is done, drain the water and pour some of the creamy sauce over the pasta and gently mix to lightly coat the pasta.
- Place a generous serving on each plate, add the fava beans and broccoli.
- Garnish with radicchio and lemon zest.
- Serve the meal with the option for guests to add more sauce as they desire.
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