Okay – I feel the need to address the elephant in the room before I get on with this beauty… My updating schedule is ALL OVER THE PLACE. I’m sorry! My freelancing work has been extremely busy since the beginning of the year, which is wonderful, but clearly I haven’t figured out how to balance out different aspects of my life yet. Excuses excuses. I’m actively working on this because I absolutely love blogging, and the creativity that it brings me actually helps me be more productive in my editing work… and yet! I still haven’t found the key.
But while we’re on the topic of work… I feel like I’m developing a legit addiction to refreshing my email on my phone. I feel a physical urge to do it sometimes, and great discomfort if I make myself hold off. Which is definitely worrisome. I’ve jotted down in my to-do list for the day to look at my email a maximum of once an hour!! I have a problem. Anyone else?!
Anywho, on a less neurotic note, today I bring you this super easy, super simple roasted broccoli pasta 😍
If you haven’t roasted broccoli before, you are missing out. Seriously. Same with cauliflower. (And pretty much ALL of the things, admittedly.) There’s something I just love about turning these innocent,
rather unexciting if we’re being honest, standardest-of-the-standard vegetables, and bringing out all of this roast-y, caramelized flavour in them. I feel like what takes place in the oven is the vegetable equivalent to a makeover montage in a movie 😛
For some extra crunch and protein in this pasta, I throw some chickpeas into the oven to roast at the same time as the broccoli. They get a bit funny and shrivelled up, but also deliciously crunchy and weirdly addictive.
Then, to turn this into a total vegetarian cliché, I throw some spinach in there, and top everything off with tahini sauce. And it is GLORIOUS, and so very very satisfying. I’ve thrown tahini into pasta before in these 15-minute pumpkin tahini shells, and it just works. It’s creamy and rich, and ever-so-slightly bitter, which you might not expect to go with pasta but it really does!
(To be fair I’m sure there are plenty of nonnas out there who’d be appalled by this…)
Also, shall we have a moment of appreciation for this marble slab???!! I arrived at Utrecht Central station after a great day spent in Amsterdam to meet Pieter, who was coming back from Den Haag and who was lugging around a super heavy package… Which turned out to be this baby! I stand in reverence of its beauty.
By the way, if you are/will be in Amsterdam before 16 May, check out this exhibition at the Rijks, it’s stunning! Two-metre wide wedding gowns, 400-year-old dresses, hats with bullet holes in them, men’s poofy pantaloons, all sorts of garments worn by actual people and preserved for hundreds of years. You don’t have to be a fashion buff (anyone who knows me knows that my knowledge on the subject is VERY LIMITED) to love it!
So anyway, that’s me… Roasting all the things, neurotically checking my phone/living the freelance life, in adoration of this gorgeous marble & super excited to keep improving my photography game. I hope you guys are all doing great on this fine Wednesday/whatever day it is when you read this! xx
This roasted broccoli pasta is topped with crispy chickpeas and lots of rich tahini sauce for a hearty & comforting dinner option.
*Around here that's about 175-200 g, but if you're more reasonable than we are, adjust as needed! (To be fair Pieter's over 6'4"...
However, I am not.)
**In my oven we have one rack, so everything I ever make either goes onto that rack (in the centre) or literally on the bottom of the oven. (It's one of those little oven-microwave combination situations :P ) Because this is what I'm working with I'm not sure if there is a rack that would work best for you - apologies! I would assume centre rack? So if you're using two baking sheets, if you can't get them in beside each other then consider switching their places about halfway through the cooking process.