Creamy and Lemony Broccoli Fettuccine

Name: Creamy and Lemony Broccoli Fettuccine
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 40 Grams of Cashew nuts; 1 Pieces of White onion; 300 Grams of Broccoli; 2 Tbsp of Olive oil; 1 Tsp of Salt; 5 Grams of Garlic powder; 100 ML of Water; 1 Pieces of Vegetable stock cube; 200 ML of Soy cream; 4 Grams of Nutritional yeast; 1 Tsp of Black pepper; 2 Grams of Chilli flakes; 1 Pieces of Lemon

This one's got comfort food written all over it! Enjoy!

Cals 235 · Prot 11 · Carbs 34 · Fat 10

Vegan

30 min

This one's got comfort food written all over it! Enjoy!

Cals 235 · Prot 11 · Carbs 34 · Fat 10

Vegan

Ingredients

Pasta

Cashew nuts 1*2*

40 Grams

White onion

1 Piece

Broccoli

300 Grams

Olive oil

2 Tbsp

Salt

1 Tsp

Garlic powder

5 Grams

Water

100 ML

Vegetable stock cube 15*

1 Piece

Soy cream 9*

200 ML

Nutritional yeast

4 Grams

Black pepper

0.5 Tsp

Chilli flakes

2 Grams

Garnish

Lemon

1 Piece

Allergens

*1 Peanuts, *2 Tree Nuts, *15 Celery, *9 Soya

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	982 / 235
Fats (g)	10
of which saturated (g)	1.8
Carbohydrates (g)	34
of which sugars (g)	11.5
Fibers (g)	8.8
Proteins (g)	11.1
Salt (g)	0.5

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Place the cashew nuts in a small bowl and cover with boiling water (see pro tip). Set aside. Peel and finely chop the onion. Separate the broccoli into small florets. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Juice half of the lemon and slice the remaining lemon into wedges.

2 Sauté

Heat a large pot over a medium-low heat with the olive oil. Saute the onion with the salt for 6 min until soft.

3 Boil

Meanwhile, bring two pots of salted water to a boil. Boil the fettuccine for 8-10 min to "al dente" or until cooked to your liking. Boil the broccoli for 5 min until tender. Drain.

4 Simmer

Add the soaked and drained cashew nuts, garlic powder, 0.5 tsp of grated lemon zest, 2 Tbsp of lemon juice, the measured water (use the pasta cooking water), crumbled stock cube, soy cream, nutritional yeast, and black pepper to the softened onions. Bring to a simmer and cook for 3 min.

5 Grind cashews

After 3 min, transfer the pasta sauce to a blender and blend until smooth.

6 Serve

Combine the drained fettuccine pasta, the creamy sauce and the boiled and drained broccoli. Toss. Divide among plates. Garnish with the chilli flakes (spicy!).

More recipes like this