Penne with broccoli cream

Ingredients for 2 servings:

• 150 g whole wheat pasta (penne)
• 1 head of broccoli, approx. 500 g
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tbsp olive oil
• 300 ml vegetable stock
• 1 tsp mustard, medium-hot, vegan
• 200 g silken tofu
• 50 g tomatoes, dried in oil
• 2 tbsp fresh herbs, chopped, e.g. dill, parsley, chives
• Sea salt and pepper

Instructions

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

vegan, using leftovers

Finely dice the onion and chop the garlic. Drain the sun-dried tomatoes and cut into pieces. Cut the broccoli florets off the stems and wash them. Blanch the broccoli in salted water for 5 minutes, then remove from the water. Now cook the pasta in the broccoli water according to the package instructions until al dente. Trim the stalks of the florets and fry them in a deep pan with the onion, garlic, and olive oil. Pour in the vegetable stock and simmer for 5 minutes over medium heat. Add the mustard and silken tofu and blend everything with an immersion blender until smooth. Stir in the chopped broccoli florets and tomato pieces and season with salt and pepper. Do not cook. Stir in the whole-wheat pasta and herbs and enjoy immediately.