Almond butter broccoli spaghetti with sun-dried tomatoes

Ingredients for 2 servings:

• 300 g spaghetti (whole grain spaghetti)
• 1 broccoli
• 7 tomatoes, dried in oil
• some oil from the dried tomatoes
• 1 ½ tbsp almond butter
• 250 ml water
• 20 g pine nuts
• some oregano
• some basil
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan

Cut the broccoli into florets and cook in boiling water for 5-7 minutes until al dente. Meanwhile, boil the pasta water, cook the pasta, and slice the sun-dried tomatoes. Sauté the cooked broccoli and the sun-dried tomato strips in the tomato oil, then stir in the basil. Add about 1 1/2 tablespoons of almond butter and bring to a boil with 250 ml of water. This creates a creamy sauce, which can be seasoned with oregano, salt, and pepper. Stir in some toasted pine nuts and use as a topping.