I was in the mood for a light and tasty vegetarian pasta dish for dinner. I decided to roast some garlic, caramelize a bit of onion and toast a few pine nuts to go with the steamed broccoli and orecchiette. It was a really good pasta that we all loved. It was full of flavor without being heavy and totally satisfied my pasta craving.
Orecchiette with Broccoli, Mushrooms, and Roasted Garlic in a Light Lemon Butter Sauce:
- 1 bulb of roasted garlic, chopped
- 1-2 tbsp pine nuts, toasted
- 1 tbsp olive oil, divided
- 1/2 sweet yellow onion, diced into big chunks
- 1/2 lb cremini mushrooms, sliced
- Orecchiette, prepared per instructions
- 1 cup of broccoli florets, steamed
- 2 tbsp butter
- Juice of one lemon
- 1 tsp lemon zest
- 1 tbsp basil, chopped
- Sea salt and fresh cracked pepper, to taste
How to Make Orecchiette with Broccoli, Mushrooms, and Roasted Garlic in a Light Lemon Butter Sauce
Prepare the roasted garlic. Click the link for recipe instructions.
In a dry skillet over medium heat, toast pine nuts for 5 minutes or until golden brown. Remove from pan and set aside.
Heat 1/2 tbsp of olive oil in the same skillet over medium heat. Add onion and saute, stirring occasionally, until lightly caramelized, about 20-25 minutes. Remove from heat and set aside.
In the same skillet add the remaining 1/2 tbsp of olive oil. Add mushrooms once the pan is really hot. Cook for 3-4 minutes, or until golden brown, remove from heat and set aside.
Cook the pasta per instructions; drain, reserving 1/3 cup of the cooking water.
Meanwhile, steam broccoli florets until tender, remove from heat, and set aside.
Once the pasta is cooked, strain and then return to the pot. Add some of the reserved cooking water, butter, lemon juice, lemon zest, broccoli, caramelized onion, roasted garlic, mushrooms, toasted pine nuts, fresh basil, sea salt, and fresh cracked pepper to taste; stir until mixed thoroughly and serve. Enjoy.