One-Pot Creamy Broccoli Pasta
Living full time on the road does not mean you need to compromise good eating habits. In fact, staying healthy on when you’re off the grid means more time for adventures! #CVT family member Mike Schultz shares one of his favorite recipes to make on the road, a One-Pot Creamy Broccoli pasta. This quick, one-pot recipe makes cleanup simple, and also packs a punch of flavor thanks to the sundried tomatoes and red pepper flakes.
What you’ll need:
½ pound of broccoli
4 oz. of bow-tie pasta (or spiral)
2 oz. of goat cheese
½ cup of chopped sundried tomatoes
¼ cup of grated parmesan
2 tablespoons of oil
2 cloves of garlic
1 teaspoon salt
1 teaspoon red pepper flakes
½ small lemon, juiced
- Slice the broccoli and cut the sundried tomatoes into bite sized chunks. Mince the garlic.
- Heat the oil in a pot or deep-dish pan. Sauté the broccoli, garlic, and red pepper flakes for about 4 minutes or until the broccoli starts to brown. Remove from the pot.
- Let the pot cool down. Add the pasta and pour in some water just enough so that it covers the pasta. This is a one-pot recipe so we’ll use any excess water to soak up the sauce (you can add more as you go). Add Salt. Cook until pasta is tender, about 10 minutes. Just before the pasta becomes tender, add in the sundried tomatoes to be rehydrated.
- Stir in the sauteed broccoli, garlic and red pepper flakes.
- Finally stir in the goat cheese. Add any additional water if you desire it to be creamier.
- Squeeze the lemon juice onto the pasta, and sprinkle with the parmesan. Enjoy!
Mike is a full-time software engineer, part-time freelance photographer living on the road. His 2007 Lexus GX470 is converted into an adventure rig allowing him to be fully off-grid while enjoying convenient amenities to fit his lifestyle. A complete van life solar build powers the fridge, cellular booster, and electronics, while his CVT Mt. Hood Tent allows for quick setup/teardown of camp to catch early morning sunrises. Instagram: @goingfarther