Nuts are often forgotten by meat-eaters as a source of protein, but they are delicious and a great addition to both meat-free and meat dishes.
- 1 red onion, in half moons
- 1 tsp sunflower oil
- 110gr broccoli, in florets
- 50gr cashew nuts
- 1/2 bell pepper, in cubes
- 2 cloves of garlic, finely chopped
- 125ml hot water
- 1/2 stock cube
- 1 tsp cornstarch
- 70gr penne pasta
Serves 1 as part of the Budget Challenge
Cook the pasta al dente.
Heat the oil in a wok. Add the onions and bake to soften.
Add the broccoli and the cashew nuts. Toss on a high flame for 2.5 minutes, then add the bell pepper and the garlic. Toss for 1.5 minutes.
Mix the corn starch with a tablespoon of cold water.
Add the water and the stock cube to the pan, heating on a high flame. Now stir in the cornstarch mixture. Stir well until the sauce has thickened.
Toss the pasta with the vegetables and serve.