Pasta with tenderstem broccoli

Pasta with tenderstem broccoli

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 650 kcal
, Fat: 23 g
, Carbohydrate: 80 g
, Protein: 26 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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200 g pasta (e.g. conchiglie rigate)
salted water, boiling
200 g tenderstem broccoli, cut into pieces approx. 4 cm long


1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, squeezed
4 tbsp cashew cream
½ bunch basil, leaves torn off
½ tsp salt
a little pepper
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How it's done

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Cook the pasta in salted water until al dente. Add the broccoli for the final 3 mins. Drain the pasta and broccoli, retain 400 ml of the cooking water.


Heat the oil in a pan. Add the onions and garlic, sauté for approx. 4 mins. Add the retained cooking water and cashew butter, bring to the boil. Add the basil, puree until smooth, season. Add the pasta and the broccoli, mix.

Good to know
Tip: Sprinkle with the grated vegan cheese prior to serving.
Tip: Scatter toasted cashew nuts on top of the cooked pasta.
Tip: Instead of tenderstem broccoli, use regular broccoli cut into florets.


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