Ingredients: List of items needed to prepare a dish.
1/2 pound of your preferred pasta
2 cups of small broccoli florets
1 and 1/4 cups of frozen peas
1/2 cup of raw vegetables.
1 container of small cherry or grape tomatoes
1/3 cup of roasted red pepper, sliced or chopped.
1/3 cup of roughly chopped olives
1/4 cup of vegan Parmesan cheese
1. Tell them to serve avocado slices with lemon.
°Crushed red pepper for sprinkling
+ Clothing:
1 tablespoon of garlic that grows back every year
2 teaspoons of dried basil
1 teaspoon of dried parsley
1 teaspoon of coarse salt
1/2 teaspoon of pepper
1 teaspoon of powdered garlic
1 tablespoon Mustard from Dijon
2 teaspoons of white wine vinegar
Squeeze the juice of one and a half lemons.
1 teaspoon of agave syrup
1/4 cup of olive oil
Getting ready
Cook the pasta in salted water following the instructions on the package until it is al dente.
Now, put broccoli and peas in a large pot with vegetable broth. Place a lid on the pot and let it cook for 3 to 4 minutes. Then, remove the lid and cook for another two or three minutes until the liquid reduces. Broccoli needs to be fresh, so make sure to remove any excess liquid from the leftovers.
While cooking, cut into tomatoes, peppers, and olives. Put them in broccoli and peas once they are done cooking. Mix the sauce well and pour it over the dish with the cooked pasta and parmesan cheese. I like to mix things well before preparing them.
Add avocado slices and lemon on top before serving.
Have fun!
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