Ingredients

250 g rice pasta, from Rapunzel 

200 g romanesco, or cauliflower or broccoli 

4 garlic cloves

1 red chilli

3 tbsp vegan butter, block from Naturli

1 dl pasta water

salt and black pepper

olive oil, for frying

Method

Boil the pasta according to instructions on the package.

Peel and chop the garlic, slice the chilli and cut the romanesco into pieces.

Fry the veggies, chilli and garlic for a couple of minutes on a hot skillet. Add the vegan butter and pasta water and let it boil down a bit. Then add the pasta and blend.

Avocado dressing

Ingredients

1 – 1 and 1/2 avocado, depending on the size

3 tbsp olive oil

3 tbsp lemon juice, or lime

1/4 – 1/2 cup almond milk, how much you add depends on how thick you want it to be

1 garlic clove

1/2 – 1 tps chilli flakes

handful of fresh coriander, or your favourite herb

salt and black pepper

Method

Peel and cut the avocado into cubes. Squeeze the juice from the lemon and peel and chop the garlic coarsely.

Add everything to a blender or a food processor and blend until the dressing is smooth and lovely.

Arrange the veggies and pasta on a plate and top with the avocado dressing.

This recipe is sponsored by Rapunzel and Kryddhusid.

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