Legumes vegan girasoli with broccoli’s pesto, cashew nuts and bean curd

  • 1 package of legumes vegan girasoli
  • 60g of broccoli
  • 10 cashew nuts
  • 20g of bean curd
  • evo oil
  • salt and pepper
  • 1 slice of garlic
Clean the broccoli. Cook them until they are soft. Brown them with evo oil and a slice of garlic in a pan. Unite cashew nuts and bean curd, adding evo oil. Melt everything until obtaining a dense cream, similar to pesto sauce. Salt it. Warm evo oil in a pan and dispose the legumes vegan girasoli. Unite 200ml of water to them. Cook them for about five minutes. Season everything with broccoli's pesto, mix it and wait the dish on table.
Cooking time:
20 minutes

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