Broccoli cream pasta


For 2 people:

for the sauce:

200 g broccoli (1 medium size)

100 g cashew nuts

1 teaspoon salt

1 teaspoon garlic powder

a pinch of pepper powder

1 lemon

1 teaspoon of yeast (optional)

5 basil leaves (or half a teaspoon of ground)

for pasta:

200 g gluten-free pasta (or other)

1 teaspoon salt


Pour water over the cashews and soak them for at least an hour.

Boil a large pot of water with a teaspoon of pasta salt. Boil a small pot of water for the broccoli.

Cut the broccoli into smaller flowers and wash it.

When the water boils, turn it into a larger pot of pasta and broccoli into a smaller one. Cook the pasta according to the instructions on the packaging and the broccoli for about eight minutes.

Drain the cashews and cooked broccoli and turn into a blender. Let the broccoli cool for at least about two minutes. Add the remaining ingredients, just add the lemon juice gradually – the first only half a lemon. We mix. Finally, try and add more juice, if desired, up to three quarters of a lemon. The remaining slice can be offered with the final dish.

Drain the cooked pasta and save some water with which you can dilute the sauce if desired.

Serve the pasta, pour the sauce over it, and add a slice of lemon. It can be decorated with basil leaves.

  • For a cheesy taste, you can sprinkle the pasta with some edible yeast or grate vegan parmesan.

Broccoli salad with hot sesame topping


For 1 person:

2 large broccoli sliced ​​into florets

2 tablespoons sesame seeds

1 teaspoon dried chili seeds

2 tablespoons olive oil

1 tablespoon sesame oil

1 tablespoon white vinegar

2 teaspoons crushed garlic

salt and pepper


Cook broccoli flowers in salted boiling water, but not more than 3 minutes. Transfer them to another container with ice cold water and drain after a few minutes.

Sesame seeds and dried chili seeds are crushed with a knife or in a coffee grinder.

In a bowl, mix the seeds, add the olive and sesame oil, vinegar and garlic, and season with salt and pepper.

Pour over broccoli, mix well and sprinkle with sesame and chili seeds if desired.

Pasta with broccoli and tofu


For 4 people:

200 g of ordinary tofu

160 g of broccoli flowers

300 g of any pasta without eggs

1 clove garlic

soy sauce (tamari)

ginger powder

sesame oil

sesame seeds


Cut the tofu into cubes, add the crushed garlic, ginger powder and soy sauce. Place in the refrigerator for half an hour.

Fry the tofu cubes in heated sesame oil. When the tofu is nicely browned, remove it from the pan and fry the broccoli flowers in it. When softened, again add the toasted tofu, sesame seeds and tamari sauce if needed.

Drain the cooked pasta and add the prepared tofu with vegetables.