Broccoli Cream Pasta with Griddled Summer Vegetables

Now this looks appetizing!

Bunny Kitchen

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I am so excited to share this recipe with you today. This has become such a favourite, not least for it’s versatility.

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The sauce can also be served as a soup, as it is or thinned with stock, water or non-dairy milk. It also makes a delicious dip for crudites, breadsticks, tortilla chips or just about anything dip-able. Serve it warm as a cosy appetizer or chilled for a summer barbeque  or picnic spread.

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Of course, it is a wonderful pasta sauce, coating each piece of pasta gloriously with its luxurious creaminess. Just as a pasta alone, it is incredibly variable – add various vegetables, herbs or protein to the dish.

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It is pictured here both as it’s basic form, the sauce, with grilled asparagus, cherry tomatoes and mushrooms and also with red pepper, parsley and grilled tofu that had been marinated in the sauce!

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Ingredients: Serves 4

  • 400g/4…

View original post 229 more words

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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