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Fusilli in cream of broccoli and cashews

ingredients

servings

1

Wholewheat fusilli pasta

80 oz

Broccoli

100 oz

Cashew butter, unsalted

15 oz

Garlic

1 half wedge

Basil

to taste

Iodized salt

to taste

first courses from Italy

Fusilli in cream of broccoli and cashews

Fusilli in cream of broccoli and cashews

vegan with gluten with nuts source of C vitamins high in potassium high in magnesium high in phosphorus

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Fusilli in cream of broccoli and cashews

For a last minute lunch but good good, I propose these fusilli in broccoli cream (rich in minerals, iron, phosphorus, potassium, vitamin C, vitamin B1 and B2, dietary fiber) and cashew nuts (source of oleic acid and rich in copper ).

Fusilli in cream of broccoli and cashews step 1

step 1

To prepare the cream, boil the broccoli for a few minutes (so that they remain slightly crisp, excellent steaming).

Fusilli in cream of broccoli and cashews step 2

step 2

Once ready, transfer them in a jug and add the cream of cashew nuts (the doses vary according to the portions to be prepared: approximately between 10 and 15 ga serving) a few leaves of basil and 1/2 clove garlic.

Fusilli in cream of broccoli and cashews step 3

step 3

Meanwhile, cook the pasta in plenty of boiling water. Once ready, drain it and toss it in the pan with the previously prepared cream. Complete with extra virgin olive oil and a handful of ground cashew nuts.

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