Orecchiette with Broccoli, Mushrooms and Roasted Garlic in a Light Lemon Butter Sauce
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, prepared per instructions
- 1 bulb of roasted garlic (click here for recipe), chopped
- 1 tsp olive oil, divided
- 1/2 sweet yellow onion, diced into big chunks
- 1/2 lb cremini mushrooms, sliced
- 1-2 tbsp pine nuts, toasted
- 1 cup of broccoli florets, steamed
- 1 tsp lemon zest
- Juice of one lemon
- 1-2 tbsp butter
- 1 tbsp basil, chopped
- Sea salt and fresh cracked pepper to taste
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 tsp of olive oil in the same skillet over medium heat. Add onion and saute until caramelized, about 20-25 minutes. Remove from heat and set aside. In the same skillet add the remaining 1/2 tsp of olive oil. Add mushrooms once the pan is really hot. Cook until golden brown, remove from heat and set aside. Cook the pasta per instructions; meanwhile steam broccoli florets until tender, remove from heat and set aside. Once the pasta is cooked, strain then return to pot. Add the 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.