Tomato and broccoli pasta

Ingredients for 2 servings:

• 250 g spaghettini
• ¼ head of broccoli
• 100 ml water
• some Maggi
• 1 tsp vegetable broth, instant
• 1 cup tomatoes, pureed
• 1 ½ tbsp barbecue sauce
• some salt
• ½ tbsp herbal salt
• Maggi
• Chili, granulated
• Garlic granules
• 1 handful of basil, if desired
• some olive oil, if necessary
• some walnut oil, if necessary
• 1 handful of grated Parmesan or mozzarella, optionally
• n. B. pine nuts, possibly
• some soy cream (soy cream cuisine), if necessary.

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegetarian or vegan, simple and delicious

Cook the spaghettini in salted water. Meanwhile, cut the broccoli, including the stalk, into bite-sized pieces. Mix the water, Maggi, and vegetable stock together with the broccoli in a small, hot pan. Cover and wait until the liquid has evaporated. Then drain the pasta. Mix the passata with the barbecue sauce, salt, herb salt, Maggi, chili, and garlic until flavorful. Tear the basil in your hand, if desired, and mix in. Heat everything until hot, but do not boil. Stir in the broccoli. Add the spaghetti and stir again until combined. Finally, if desired, add a little olive oil and walnut oil, stir in gently, and top with Parmesan cheese and pine nuts. Drizzle with a little soy cream on the plate to make the sauce slightly creamy.