Whole grain pasta with creamy cashew sauce and broccoli
(0)
Knuspr-Küche
Diese cremige Pasta ist ein wahrer Genuss für alle, die eine gesunde und pflanzliche Mahlzeit suchen. Die Sauce aus eingeweichten Cashewkernen ist herrlich samtig und wird durch Edelhefeflocken wunderbar würzig. Zusammen mit knackigem Brokkoli, frischen Kirschtomaten und herzhaftem mariniertem Tofu entsteht ein ausgewogenes Gericht, das in nur 25 Minuten auf dem Tisch steht. Perfekt für ein schnelles Abendessen, das Körper und Seele gut tut!
Ingredients
Preparation method
Ingredients overview
- 160 g whole grain pasta
- 40 g cashew nuts
- 1 pc. broccoli
- 10 pcs. cherry tomatoes
- 100 g marinated tofu
- 2 tbsp nutritional yeast flakes
- 1 pinch garlic powder
- 1 pinch ground black pepper
- 1/4 tsp salt
Soak the cashew nuts in water for at least 2 hours. Then drain the water, place the cashews in a blender, add 100 ml of fresh water, and blend until smooth. Add the nutritional yeast flakes, garlic powder, salt, and pepper, and blend again until a smooth sauce is formed. If the sauce is too thick, add a little more water – the pasta will absorb some liquid later.
Cook the whole grain pasta in plenty of salted water according to the package instructions until al dente. Meanwhile, cut the broccoli into small florets and steam them or cook them in a little water until tender-crisp. Halve the cherry tomatoes and cut the marinated tofu into small cubes or crumble it with your fingers.
Drain the cooked pasta and immediately mix with the cashew sauce. Fold in the broccoli, tomatoes, and tofu. Mix everything gently and serve warm. Enjoy your meal!
We Also Recommend
Show all
25 min
Pasta al tonno with cherry tomatoes & basil
Knuspr-Küche
Spaghetti with Spinach Pesto and Chicken Breast
Knuspr-Küche
Under an hour
Vegan Chickpea Pasta with Bell Pepper Sauce
Knuspr-Küche
Creamy Lemon-Rosemary Pasta with Ricotta
Knuspr-Küche
Creamy Orzo with Oyster Mushrooms and Shiitake
Knuspr-Küche
