Noodle salad with broccoli

Noodle salad with broccoli

This vegetarian noodle salad with broccoli looks particularly decorative with large mussel noodles Conchiglioni. Cook Conchiglioni until al dente. Cut the florets from the broccoli without the stalk so that they disintegrate as small as possible. Cook the broccoli in boiling salted water for 5 minutes. Drain the conchiglioni, cool and pour into a bowl. Remove the broccoli from the water and store the cooking water. Rinse the broccoli with cold water, drain well and mix into the noodle salad. Measure 0.1 litre of boiling water and add vegetable stock, instant. Stir in tomato puree and cream fraiche. Stir the pesto into the salad sauce and season with white pepper and salt. Halve the cherry tomatoes and sprinkle with broccoli salad over the noodle. Spread the salad sauce over the noodle salad shortly before serving.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
370 kcal
53 g
15 g
14 g

(C)opyright by Marions Kochbuch