Creamy pasta with broccoli
Time: 35 min. preparation time, 0 min. baking time
Nutrition: Calories ca 620 / Protein 20g / Carbohydr. 60g / Fat 27g
Ingredients (4 servings)
|100 g||mushrooms (e.g. shiitake, oyster, or button mushrooms)|
|250 g||shell pasta|
|50 g||pine nuts|
|150 g||cashew butter|
|0.5 tbsp||olive oil|
|ice cubes for ice bath|
|vegetable oil for frying|
frying pan, large saucepan, skimmer, food processor, strainer, citrus press (optional), large bowl, cooking spoon, cutting board, knife
A creamy, oaked Chardonnay harmonizes well with the cashews in the pasta and the wine’s strength stands up well to the richness of the mushrooms.
Cut the broccoli into florets. Halve the mushrooms. Roughly chop parsley. Mince garlic and dice onion.
cutting board, knife
200 g broccoli / 100 g mushrooms / 5 g parsley / 1 cloves garlic / 1 onion
Cook pasta in salted boiling water, according to package instructions, for approx. 6 – 8 min. Drain and set aside.
large saucepan, strainer
250 g shell pasta
In a large saucepan, blanch broccoli florets in salted boiling water for approx. 1 – 2 min. until crisp/tender.
large saucepan, skimmer
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.
ice cubes for ice bath
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.
frying pan, cooking spoon
50 g pine nuts
In a food processor, blend together the cashew butter, water, lemon juice, mustard, olive oil, vinegar, and a dash of sugar and salt.
food processor, citrus press
150 g cashew butter / 5 tbsp water / 1 lemon (juice) / 1.5 tsp mustard / 0.5 tbsp olive oil / 1.5 tsp vinegar / sugar / salt
In a frying pan, sauté mushrooms, broccoli, onion and garlic in some vegetable oil over medium heat for approx. 3 – 5 min.
vegetable oil for frying
Add pasta to pan and continue to sauté, stirring occasionally, for approx. 1 – 2 min.
Add the sauce to the pan, stir well to combine, and continue to sauté for approx. 1 – 2 min. until hot.
Add parsley and pine nuts to pan and stir until well incorporated. Enjoy!