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🍽️ Pasta with Broccoli and Nuts

599 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat tagliatelle
• salt
• 500 g broccoli (1 broccoli)
• 1 clove garlic
• 1 onion
• 1 red chili pepper
• 100 g walnut kernels
• 1 tbsp olive oil
• 200 ml vegetable stock
• pepper
• 50 g parmesan (block)
• nutmeg

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Cook the tagliatelle pasta in it al dente according to the package instructions.
3. 3. Drain the pasta and let it drain well.
4. 4. Wash the broccoli thoroughly.
5. 5. Separate the small florets from the stalk.
6. 6. Cut the florets into small pieces.
7. 7. Dice the hard stalk of the broccoli finely.
8. 8. Peel the garlic clove and the onion.
9. 9. Finely chop the garlic and the onion.
10. 10. Wash the chili pepper.
11. 11. Cut the pod lengthwise in half.
12. 12. Remove the seeds and the white inner membranes of the chili.
13. 13. Dice the deseeded chili finely.
14. 14. Put the walnuts in a coated pan without oil.
15. 15. Toast the nuts briefly.
16. 16. Take the nuts out of the pan.
17. 17. Let the nuts cool down completely.
18. 18. Chop the cooled walnuts coarsely.
19. 19. Put oil in a clean pan.
20. 20. Heat the oil in the pan.
21. 21. Add the chopped onion, garlic, and chili to the hot pan.
22. 22. Sauté the vegetables briefly.
23. 23. Add the prepared broccoli pieces.
24. 24. Sauté the broccoli briefly.
25. 25. Deglaze everything with vegetable stock.
26. 26. Salt the mixture.
27. 27. Pepper the mixture.
28. 28. Let the sauce simmer on medium heat for about 10 minutes.
29. 29. Add the drained pasta to the pan with the sauce.
30. 30. Add the chopped walnuts.
31. 31. Mix everything well together.
32. 32. Grate the Parmesan over the pasta.
33. 33. Season with salt and pepper.
34. 34. Grate some fresh nutmeg over it.
35. 35. Mix the spices briefly into the sauce.

Nutrition per serving

• kcal: 599
• Protein: 23 g · Fett/Fat: 27 g · Carbs: 64 g