Main courses

Spaghetti with zucchinelli in broccoli vegetable sauce

Name: Spaghetti with zucchinelli in broccoli vegetable sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: For 4 kids:
Ingredients: 250 g Rapunzel spaghetti; 1 zucchini; ½ broccoli; 2 tbsp Rapunzel white almond butter; 150 ml of water; 1 tbsp Rapunzel yeast flakes; Rapunzel Atlantic sea salt; pepper; deco: daisies, 2 broccoli

Stina Spiegelberg

35 Min.

For 4 kids:

Vegan

Info

Perptime 15 Min.
Baketime 20 Min.

Ingredients

Portions

250 g Spaghetti semola, no.5
1 zucchini
1 broccoli
2 White almond butter
150 ml of water
1 Yeast flakes
Atlantic sea salt fine
pepper
deco: daisies, 2 broccoli

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

Preparation

Cook the spaghetti according to the package instructions. Cut the zucchini into spaghetti with a spiral cutter and cook with the spaghetti for a short while (at the very end of the cooking time). For the sauce: sauté the broccoli lightly salted until it starts to soften. Purée hot with almond purée, yeast flakes, salt and pepper in a blender.

Serve the pasta with the creamy broccoli vegetable sauce and some freshly picked daisies.

USED RAPUNZEL PRODUCTS

White almond butter

Spaghetti semola, no.5

Yeast flakes