Farro pasta with sunchokes and broccoli in a light cream sauce

Vegetarian, Soy Free

2 Servings, 670 Calories/Serving

25 Minutes

Protein-rich farro pasta, meaty sunchokes and crisp broccoli tossed in a light cream and parmesan sauce make this a vegetarian dish that even the most enthusiastic carnivores will crave.


  • 6 ounces farro pasta
  • 2 to 3 sunchokes
  • 2 to 3 spring onions
  • 2 cloves garlic
  • 1 cup broccoli florets
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes
  • ¼ cup half and half cream
  • ¼ cup grated parmesan cheese



Cook pasta

In a medium saucepan, bring 2 quarts of salted water to a boil over high heat. Toss in pasta and cook until slightly al dente, 8 to 10 minutes. Reserve ¼ cup of the cooking water, then drain pasta and set aside. Move on to prep while pasta cooks.


Sauté sunchokes, prep ingredients

In a large sauté pan, heat 2 tablespoons oil on medium until shimmering. Slice sunchokes into very thin rounds. Press into pan in an even layer, sprinkle with salt and sauté until golden brown on both sides, crisp on the edges and soft in the middle, 10 to 12 minutes. Meanwhile:
*Rinse spring onions and thinly slice lengthwise.
*Peel garlic and thinly slice.
*Chop broccoli into bite-sized pieces


Cook aromatics, broccoli

Remove sunchokes from pan and place on paper towels to drain. Add spring onions and a pinch of salt to pan and cook on medium heat until soft and translucent, 2 to 3 minutes. Stir in garlic, dried oregano and red pepper flakes (if you like a little kick), and cook until fragrant, about 30 seconds. Toss in broccoli and cook until it softens and turns bright green. Add sunchokes and pasta back into the pan with the ¼ cup of reserved pasta water and cook until most of the liquid is absorbed.


Finish, plate

Remove pan from heat. Stir in heavy cream and cheese. Season to taste with salt and pepper and divide evenly between two plates.


Relevant tips and techniques

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