Creamy pasta with broccoli

Step 1/10

• 100 g broccoli
• 50 g button mushrooms
• 2½ g parsley
• ½ clove garlic
• ½ onion

• cutting board
• knife

Cut the broccoli into florets. Halve the mushrooms. Roughly chop parsley. Mince garlic and dice onion.

Step 2/10

• 125 g pasta

• large saucepan
• sieve

Cook pasta in salted boiling water, according to package instructions, for approx. 6 – 8 min. Drain and set aside.

Step 3/10

In a large saucepan, blanch broccoli florets in salted boiling water for approx. 1 – 2 min. until crisp/tender.

Step 4/10

• ice bath

• bowl (large)

Immediately submerge broccoli into a bowl filled with cold water and ice cubes. Allow to cool for approx. 1- 2 min. Drain and set aside.

Step 5/10

• 25 g pine nuts

• frying pan
• wooden spoon

In a grease-free frying pan, roast the pine nuts over medium heat, stirring often, for approx. 2 – 3 min. until golden brown and fragrant.

Step 6/10

• 75 g cashew butter
• 2½ tbsp water
• 25 ml lemon juice
• ¾ tbsp mustard
• ¼ tbsp olive oil
• ¾ tsp vinegar
• sugar
• salt

• food processor
• citrus press

In a food processor, blend together the cashew butter, water, lemon juice, mustard, olive oil, vinegar, and a dash of sugar and salt. Add more water, if needed.

Step 7/10

• vegetable oil (for frying)

In a frying pan, sauté mushrooms, broccoli, onion and garlic in some vegetable oil over medium heat for approx. 3 – 5 min.

Step 8/10

Add pasta to pan and continue to sauté, stirring occasionally, for approx. 1 – 2 min.

Step 9/10

Add the sauce to the pan, stir well to combine, and continue to sauté for approx. 1 – 2 min. until hot.

Step 10/10

Add parsley and pine nuts to pan and stir until well incorporated. Enjoy!

Enjoy your meal!