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Creamy Roasted Asparagus & Broccoli Pasta
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Creamy Roasted Asparagus & Broccoli Pasta

50 minServes 4Nutri-Score B€€
from @veganerwandel8 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • green asparagus (woody ends trimmed)Produce500 g
  • broccoli (small head, cut into florets)Produce1 piece
  • white onion (peeled, quartered)Produce1 piece
  • garlic bulb (whole, top sliced off)Produce1 piece
  • olive oil (for drizzling)Pantry40 ml
  • saltSpices6 g
  • black pepper (freshly ground)Spices1 g
  • avocado (ripe, pitted)Produce1 piece
  • baby spinach (fresh)Produce30 g
  • lemon (juiced)Produce1 piece
  • pastaGrains350 g
  • vegan feta (crumbled, or cottage cheese)Fresh100 g
  • chili flakesSpices2 g

per serving

Nutrition

502kcal

Carbs
75 g
Proteins
16 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray ×2
  • Stockpot
  • Blender
  • Colander

step by step

Method

  1. Roast the vegetables

    • Spread the asparagus, broccoli, onion and garlic bulb on baking trays.
    • Drizzle with olive oil and season with salt and pepper.
    Step 1

  2. Bake in the oven

    • Bake at 180 °C fan for 35 minutes, turning occasionally.
    • Remove the asparagus tips after 15 minutes and set aside as a topping.
    Step 2

  3. Cook the pasta

    • Meanwhile cook the pasta in salted water until al dente.
    • Drain, keeping some of the pasta water.
    Step 3

  4. Blend the sauce

    • Blend the roasted vegetables with the avocado, baby spinach, lemon juice and salt.
    • Add a splash of pasta water to loosen the sauce if needed.
    Step 4

  5. Serve

    • Toss the pasta with the sauce.
    • Top with the reserved asparagus tips, vegan feta and chili flakes.
    Step 5
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