*Ingredients:
Β°1/2 lbs. Favorite pasta
Β°2 cups of packaged broccoli flowers, small size pieces
Β°1 1/4 cup frozen peas
Β°1/2 Cup Brut Vegetable
Β°1 pint of cherry or grape tomatoes
Β°1/3 cup roasted red pepper sliced or chopped
Β°1/3 cup coarse chopped olive
Β°1/4 cup Parmesan vegan cheese
Β°1 decidlemon wedges of avocado to serve
Β°Red pepper flakes to serve
+Dressing:
Β°1 tbsp perennial garlic
Β°2 teaspoons bassy dried
Β°1 teaspoon dried parsley
Β°1 teaspoon kosher salt
Β°1/2 teaspoon pepper
Β°1 teaspoon garlic powder
Β°1 tbsp Dijon mustard
Β°2 teaspoons white wine vinegar
Β°Juice 1 1/2 lemon
Β°1 teaspoon agave nectar
Β°1/4 cup olive oil
*Methods :
Cook the pasta according to the bearings of the package in salted water, to remain fairly solid, then direct.
At this time, add broccoli and peas to a huge dish with vegetable stock. Cover and leave in the soup, cook for 3 to 4 minutes, then at that point, leave on top and cook for two or three minutes to allow liquids to fade. Broccoli should be a fresh sensor, so remove any liquid from the remaining parts.
While cooking, penetrate tomatoes, peppers and olives. Add them to broccoli and peas when they are finished. Whisk the sauce together and add to the dish alongside cooked pasta and parmesan. Mix well, I prefer to prepare.
Serve and top with avocado wedges and lemon
Enjoy !
