Main courses

Broccoli pasta with almond sauce

Name: Broccoli pasta with almond sauce
Prep time: 40 min
Total time: 40 min
Ingredients: 20 g Rapunzel sultanas; 150 g Risoni; 500 g of broccoli; 1 red hot pepper; 100 ml of water, boiling; 40 g Rapunzel dried tomatoes in olive oil; 30 g Rapunzel almond butter; 4 tbsp Rapunzel olive oil mild, extra virgin; 40 g Rapunzel Kalamata olives violet, without stone in brine; 1 tbsp Rapunzel Capers in olive oil; Rapunzel Atlantic sea salt fine; Pepper; 4 stalks of parsley, roughly chopped

40 Min.

Only 1 portion

Vegan

Info

Perptime 40 Min.

Ingredients

Portions

20 g Sultanas, project
150 g Risoni
500 g of broccoli
1 red hot pepper
100 ml of water, boiling
40 g Dried tomatoes in olive oil aromatic-spicy
30 g Almond butter
4 Olive oil mild extra virgin
40 g Kalamata olives violet, pitted in brine
1 tbsp Rapunzel Capers in olive oil
Rapunzel Atlantic sea salt fine
Pepper
4 stalks of parsley, roughly chopped

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Pour sultanas with 100ml of boiling water and set aside. Boil Rosini according to the instructions on the packaging, drain and collecting 100 ml of water.

Clean the broccoli and cut into florets. Heat oil in a frying pan, fry broccoli over medium heat for 3 minutes. Add 50 ml of the noodle water and cover covered with mild heat for about 3-6 minutes until firm.

Clean the peppers, remove seeds and puree with tomatoes, almonds and approx. 40 ml pasta noodle water. Risoni, mix sultanas with soaking water, olives and capers under the broccoli. Mix in the tomato and almond sauce and stir in the remaining pasta water if necessary. Season with salt and pepper and garnish with parsley.