Pasta with fried broccoli in creamy sauce

Ingredients for 2 servings:

• 250 g pasta, e.g. Rigatoni, vegan, possibly gluten-free
• 400 g broccoli
• 2 tbsp, heaped coconut oil, creamy state, possibly more
• 80 g spread (Vegan spread from Simply V)
• 6 tbsp cream substitute (oat cooking cream or almond cream)
• some salt and pepper
• some nutmeg
• 2 tbsp hemp seeds, hulled
• some garlic or house garlic

Instructions

Working time approx. 2 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 17 minutes

vegan, very tasty, also available gluten-free

Cook the rigatoni in plenty of salted water until al dente, then drain. Meanwhile, wash the broccoli and cut into small florets. Heat the coconut oil in a pan and fry the well-drained broccoli florets over medium heat until al dente. Add a little more oil if necessary. Make sure the broccoli doesn’t overcook. Remove from the pan and set aside. Add the spread to the pan, add the oat cooking cream, and mix well on low heat. Add the seasonings. I used Society Garlic Salt and house garlic, but you can also use a little garlic. Now add the pasta to the pan and mix well. Add the broccoli again, mix everything together, and season to taste. Sprinkle the hemp seeds over the top.