Vegan broccoli noodle stir-fry

Ingredients for 2 servings:

• 300 g broccoli
• 1 large onion(s)
• 3 garlic cloves
• 250 ml oat cream (oat cream cuisine), 13% fat
• 300 ml water
• n. B. Broth powder
• n. B. Pfeffer
• 4 tbsp rapeseed oil
• 2 tsp, heaped potato starch
• 250 g pasta, variety of your choice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Peel the onion and chop into small pieces. Peel the garlic cloves and chop into very small pieces. Add the rapeseed oil to a pan. Fry the onion and garlic over medium heat until the onions are translucent. Meanwhile, chop the broccoli into very fine pieces. If you have one, you can also use a suitable blender. Add the chopped broccoli to the pan with the water and the oat cream. Season to taste with stock powder and a pinch of pepper and simmer for about 10 minutes over medium heat. Mix the potato starch with a little cold water and add to the pan to thicken. Bring to a boil for about 1 minute, stirring constantly. Cook the pasta in a little salted water until it reaches the desired consistency, drain well and add to the pan.