Spaghetti with almonds and broccoli
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
You can use spelt spaghetti or opt for gluten free spaghetti.
Preparation
Cut the broccoli in pieces, remember, you can eat the stalk too! Just peel it and cut it in pieces.
Drain the roasted peppers and put in a blender along with the soya cream and puree until smooth.
Put in a separate container until time to serve and clean the blender.
In the same blender, put the parsley, almonds and the olive oil and puree, so that it resembles pesto.
Cook the spaghetti following the instructions on the packet.
Heat ½ tbsp olive oil and fry the garlic for around 1 minute, add the roasted pepper sauce and heat for around 5 minutes.
In the meantime, cook the broccoli for around 5 minutes; add to the sauce and heat for another 2 minutes.
Drain the spaghetti and add to the sauce.
Serve with the almond pesto and whole almonds on top.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Spaghetti with almonds and broccoli
Ingredients
- 1 head of broccoli
- 2 cloves of garlic, peeled and chopped
- 250g (gluten free) spaghetti
- 250ml soya cream
- 300g roasted peppers (from jar)
- 30g fresh parsley
- 50g flaked almonds (toasted in a dry pan)
- 75ml olive oil
- Whole almonds to decorate
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
