Broccoli Over Pasta

This Broccoli pasta dish is just amazing. Super crisp and tender. Leave out the butter for it to be totally Vegan.

Author

Joey/Max Chua-Carrasco

Just two husbands that like to cook! Flow us on Instagram: @cookinghusbands

Prep Time: 00:10

Recipe Time: 00:20

Temperature : 194F / 90C

Ingredients

• 1 Broccoli Head
• 4 Garlic Cloves, Peeled - (3 minced & 1 sliced thinly)
• 2oz Olive Oil
• 1 Pat of Butter
• Salt, As Needed
• Pepper, (optional), As Needed
• 1/4 of Lemon, Juiced
• Chili Flakes, As Needed
• Sauce - 1 Can Tomatoe Paste
• Sauce - 1 Can Tomatoe Sauce
• 194
• Sauce - 1/4 tsp Rosemary
• Sauce - 1/4 tsp Parsley
• 90.0
• Sauce - 1/4 tsp Basil
• Sauce - 1/4 tsp Thyme
• Pasta of Choice - 1 box
• Parmesan, for Garnish (optional)

Directions

1. Set your Anova Sous Vide Precision Cooker to 194ºF / 90.0ºC
2. Set your Anova Sous Vide Precision Cooker to 20 mins Time
3. Roast your minced garlic in a frying pan with 1 tbsp of olive oil.
4. Roast your sliced garlic to make garlic chips using 1 tbsp of olive oil. Set aside for garnish.
5. Place chopped head of Broccoli in vacuum sealed bag with minced garlic, salt, pepper, lemon, butter, chili flakes, olive oil and sprig of Rosemary.
6. Boil Pasta to desired texture.
7. Combine all sauce ingredients in to a sauce pan and simmer to desired reduction consistency.
8. Combine together.

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1. Top with Parmesan Cheese & Garlic Chips