Pasta with creamy sauce, broccoli & sun-dried tomatoes
Pasta with creamy sauce, broccoli & sun-dried tomatoes
793kcal Per person
30g Protein
103g Carbs
29g Fat
19g Fiber
Ingredients
- 2 ½ cup broccoli florets (frozen) (178 g)
- 6 ounces cannellini beans (168 g)
- 3 ounces penne, whole wheat (84 g)
- ½ red onion
- 1 clove garlic (5 g)
- 5 sun-dried tomatoes
- 1 cube vegetable bouillon
- ¼ cup water (59 ml)
- 1 squeeze lemon juice (5 ml)
- 1 ½ tablespoon olive oil (23 ml)
Preparing this recipe
- Thaw the broccoli and drain the beans.
- Prepare the pasta according to the instructions on the package.
- Finely chop the onion, mince the garlic and cut the sun-dried tomatoes into small pieces.
- Make the sauce by combining the beans, bouillon cube, water, lemon juice, half of the olive oil, garlic and pepper in a blender and blend until smooth. Set aside.
- Heat the remaining olive oil in a pan. Add the onion and sauté until soft in about 3 minutes.
- Stir in the broccoli florets and add a splash of water. Cover the pan and let it simmer on low heat for 5 minutes or until tender but crisp.
- Add the sun-dried tomatoes, pasta and sauce to the pan. Stir and heat through for a few minutes.
- Season with pepper and lemon juice to taste.
Requisites:
- (Immersion) blender
Tip van FitChef
1. Delicious with fresh basil.
2. For a spicy version, add some chili flakes to the sauce.
