VEGAN

Broccoli Cream Taglietelle

Ingredients: (4 Servings)

• 2-3 cloves of Garlic
• 1/2 Onion (Red or White), diced
• handful of Pinenuts
• 2 heads of Broccoli, florets separated
• 500ml Non-dairy Cream (for sauces, not Whipping)
• 1 packet Spelt Tagliatelle (or any other you prefer)
• Olive Oil
• dash of dried Basil
• Salt & crushed Black Pepper
• 1 tsp. Mustard (Dijon or English)
• grated Soy Cheese (optional)

Method:

- Cook Pasta accoding to directions (remember to add salt and olive oil to water). Additionally, boil water in a seperate saucepan for Broccoli. If you are feeling very lazy you can boil the Broccoli in the water for 3-4 minutes, or you can steam it for about 5-6 minutes in a colander over the pan, until bright green & very soft. Drain and set aside.

- Heat oil in a sauce pan add Garlic, Onions and Pine nuts, and cook for 3-4 minutes or until ingredients start to brown. Add Basil and give it a quick stir.


-Add Brocolli and try to crush with a fork or wooden spoon until mushy with some pieces intact, then add Cream and let it simmer for 2 minutes. (Alternatively, you can blitz half the mixture at the end)

- Stir in Mustard and let it simmer(don’t boil) for another two minutes. At this point you can add some grated soy cheese if you want, but it doesn’t really improve the flavour. Season with Salt, and a good helping of fresh Black Pepper.

- Combine Pasta and Sauce, serve immediately and dig in!


Submitted by Rebecca at Blissfully Vegan, Facebook



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Photo Credit: Rebecca