In The How Not to Age Cookbook, featuring recipes by former chef and vegan cookbook author Robin Robertson, Dr. Michael Greger (founder of NutritionFacts.org) presents dietary choices that he says will help you feel younger and perhaps even live longer. Here’s one idea for dinner.
Rotini with Broccoli and Creamy Cauliflower Sauce
Cauliflower and cannellini beans combine with garlic and lemon juice to make the creamy sauce for this cruciferous pasta dish.
Makes 4 servings
Ingredients
- 2½ cups cauliflower florets
- 1½ cups cannellini beans, home-cooked or from salt-free, BPA-free cans or Tetra Paks, drained and rinsed
- 3 to 4 garlic cloves, minced
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 tablespoon white miso paste
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ½ cup unsweetened soy milk, or more as needed
- 8 ounces whole-grain rotini or other whole-grain pasta
- 4 cups small broccoli florets
- 2 tablespoons minced fresh parsley or basil, for garnish
- Nutty Parm 2.0, to serve (optional; see below)
Instructions
- Steam the cauliflower in a metal steamer basket over an inch or so of boiling water in a covered saucepan or pot until tender, six to eight minutes.
- Drain the cauliflower and transfer to a blender or food processor. Add the beans, garlic, nutritional yeast, lemon juice, miso paste, basil, oregano and soy milk. Process until smooth and well blended. Add more soy milk if the sauce is too thick, a tablespoon at a time. Set aside and keep warm.
- In a large pot of boiling water, cook the rotini according to the package directions. About five minutes before the pasta is done cooking, add the broccoli.
- Drain the pasta and broccoli well, then return to the pot. Add the cauliflower sauce and toss gently to combine and heat through. Serve hot, garnished with parsley or basil and a sprinkle of Nutty Parm 2.0 (if using).
Variations
- For a soup: Steam the broccoli with the cauliflower and puree the vegetables with the other sauce ingredients to make a creamy crucifer soup, thinning out with soy milk as needed and to your taste.
- For a sauce: Instead of serving the sauce over pasta, spoon it over steamed or baked potatoes.
Nutty Parm 2.0
Makes about 1½ cups
- ½ cup nutritional yeast
- ½ cup raw cashews or Brazil nuts
- ¼ cup raw walnuts or pecans
- ¼ cup raw sesame seeds
In a food processor, combine all the ingredients and process until the nuts are finely ground. Transfer to a covered container or shaker with a tight-fitting lid and keep refrigerated. Nutty Parm 2.0 will keep for up to a week in the refrigerator or a month in the freezer.
Photos courtesy Flatiron Books
