Aug 2, 2017

Calamarata Pasta with Broccoli


250 gr. calamarata pasta
150 gr. broccoli
1 yellow capsicum
1 green capsicum
1 medium red pepper
A pinch of salt
2 tbsp soy sauce
1 small box coconut cuisine cream
2 tbsp olive oil
A bunch of purslane for decorating.


1. Boil calamaratas in hot water for 5 minutes until become al dente. Strain and set aside.

2. Wash and cut capsicums and broccoli in a small pieces.

3. In a large skillet with high sides over medium heat, add coconut cream, olive oil, peppers and broccoli and mix for a couple seconds.

4. Add the pasta and sprinkle salt. Mix for 2-3 minutes on medium heat.

5. Serve and decorate with purslane.


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