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Spinach and broccoli pasta

[vegan] [whole products] [oil free] [mb gluten free]
This recipe was born after researching the profits of whole plant nutrition. If you pass onions on the water and take whole grain pasta, the dish will be fully consistent with this concept. If someone practices this type of nutrition? Let me know in the comments!
Or if you want you may fry the onion with oil. In this way the dish is more used and more hearty.

• spinach — 70g⠀
• broccoli — 50g⠀
• onion — one-quarter
• garlic — 1 clove
• vegetable broth — 150ml⠀
• oatmeal — 1 spoon (8−10g)⠀
• nutritional yeast — 1 spoon⠀
• salt / pepper — to taste
• pasta (I had whole grain fusilli, you may use gluten free for example) — 100g

  1. Prepare all ingredients. Divide broccoli into inflorescences.
  2. Boil 1L of water with a teaspoon of salt for pasta. Boil it for the cooking time specified on the package.
  3. 2 min before the pasta will be ready add broccoli to the pot.
  4. While the pasta is boiling fry gently the onion for 2−3 min and then add the garlic and fry for 1 min else.
  5. Add oatmeal, yeast, broth and boil it. Then reduce heat.⠀
  6. Add the spinach onto the frying pan with the onion and leave it lidded for 3−5 min before softening.⠀
  7. Taste, if souse is too thick you may add more broth or some plant-based milk. Add to taste salt, pepper and, if you want, nutmeg.⠀
  8. The paste and broccoli should be ready at this moment. Drain the water and add it to our spinach souse.⠀
  9. Decorate with fresh herbs, fried cherry tomatoes and nuts.