Macaroni with plant-based meatballs & broccoli sauce
Macaroni with plant-based meatballs & broccoli sauce
768kcal Per person
36g Protein
92g Carbs
29g Fat
18g Fiber
Ingredients
- 3 ½ cup broccoli florets (frozen) (249 g)
- 3 ounces macaroni, whole wheat (84 g)
- 1 ½ tablespoon cream cheese, reduced fat (23 ml)
- 1 squeeze lemon juice (5 ml)
- 1 tablespoon olive oil (15 ml)
- 4 meatballs, plant-based
Preparing this recipe
- Thaw the broccoli briefly.
- Cook the macaroni according to the package instructions.
- Cook the broccoli florets until al dente in about 5-7 minutes, then drain and reserve a cup of cooking liquid.
- Set aside half of the broccoli florets. Return the rest of the broccoli to the pot and add the cream cheese and lemon juice. Heat over low heat and stir until smooth and creamy.
- Puree the broccoli mixture with an immersion blender until smooth. Add a little cooking liquid if the mixture is too dry. Season the sauce with salt and pepper.
- Heat the oil in a skillet and cook the plant-based meatballs over medium-high heat until golden brown in about 4 minutes. Add the broccoli florets and broccoli sauce and heat for another 2 minutes. Add lemon juice to taste.
- Serve the macaroni with the sauce.
Requisites:
- (Immersion) blender
Tip van FitChef
Delicious with fresh basil.
