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Ingredients
- 400 g broccoli florets
- 150 g cashew nuts
- 1500 g water
- 2 ½ tsp fine sea salt
- 300 g dried fusilli pasta
- 30 g nutritional yeast flakes
- 1 garlic clove
- 1 tsp ground black pepper
-
½
heaped tsp vegetable stock paste, homemade (see tip)
or ½ vegetable stock cube (for 0.5 l), crumbled - 200 g oat milk
- 2 Tbsp extra virgin olive oil, for drizzling
- Nutrition
- per 1 portion
- Calories
- 2387.7 kJ / 570.7 kcal
- Protein
- 24.5 g
- Carbohydrates
- 80 g
- Fat
- 18.8 g
- Saturated Fat
- 3.4 g
- Fibre
- 5.9 g
- Sodium
- 1527.5 mg
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