Main courses

Spaghetti with sprout pesto and broccoli

Name: Spaghetti with sprout pesto and broccoli
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: For 4 servings:
Ingredients: 1 broccoli; 250 g Rapunzel Spaghetti Semola; 2 tbs Rapunzel sunflower oil; 2 tbs Rapunzel cashew butter; 2 tbs soy sauce; 1 clove of garlic; 2 tbs Rapunzel bioSnacky broccoli sprouts; 2 tbs Rapunzel bioSnacky cress; Rapunzel salt; pepper

Justina und Livi

45 Min.

For 4 servings:

Vegan

Info

Perptime 30 Min.
Cooktime 15 Min.

Ingredients

Portions

1 broccoli
250 g Spaghetti semola, no.5
2 Sunflower oil mild
2 Cashew butter HIH
2 tbs soy sauce
1 clove of garlic
2 Broccoli Rapini bioSnacky
2 Cress bioSnacky
Atlantic sea salt fine
pepper

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

Preparation

Cut the broccoli into florets and cook until al dente. Cut the raw broccoli stalk into small pieces and add to a blender with the sprouted cress, broccoli sprouts, soy sauce, clove of garlic, cashew butter and sunflower oil. Blend everything till smooth. Cook the spaghetti according to the instructions on the package. If the pesto is too thick, add a few tablespoons of pasta water to make it creamier. Mix the pesto and broccoli with the pasta and enjoy.

USED RAPUNZEL PRODUCTS

Broccoli Rapini bioSnacky

Cress bioSnacky

Spaghetti semola, no.5

Cashew butter HIH

Sunflower oil mild