Macaroni with roasted broccoli

Macaroni with roasted broccoli

Total: 35 min. | Active: 15 min.
vegetarian
Nutritional value / person: 702 kcal
, Fat: 31 g
, Carbohydrate: 77 g
, Protein: 25 g

Ingredients

4 people

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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:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Broccoli

500 g broccoli, cut into florets, stem peeled and sliced
2 garlic cloves, sliced
1 ½ tbsp olive oil
½ tsp salt
a little pepper

Macaroni

400 g macaroni (e.g. rye macaroni)
salted water, boiling

Sauce

250 g cream cheese with garlic and herbs
30 g flaked almonds, roasted
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How it's done

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Broccoli

Spread the broccoli and garlic on a baking tray lined with baking paper. Drizzle with oil, season.

To roast

Approx. 20 mins. in the upper half of an oven preheated to 200 °C. Remove.

Macaroni

Cook the macaroni in boiling salted water until al dente, drain and reserve approx. 300 ml of the cooking water. Return the pasta to the pan.

Sauce

Add the cream cheese and reserved pasta water to the pasta, mix, plate up. Top with the broccoli and almonds.

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