Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g spahetti
- 500 g broccoli
- 1 onion (s)
- 50 g pistachios, round
- 400 ml vegetable stock
- 150 g crème fraîche
- 1 tablespoon lemon juice
- oil
- Capers
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First add water for the spaghetti.
- Cut the broccoli into small florets, wash and cook in salted water until firm to the bite. Rinse with cold water and finely chop about 1/4 of the cooked amount.
- Put the spaghetti in the boiling water and cook until al dente.
- Meanwhile, cut the onion into fine cubes and sauté in oil until translucent. Add the chopped broccoli and sauté briefly. Add the crème fraîche, the vegetable stock and the ground pistachios and bring to the boil. If the cream is not homogeneous enough for you, you can puree everything again with the hand blender if you like.
- Finally, season the cream with salt (be careful if you used salted pistachios!), Pepper and lemon juice. Then mix in the capers as desired.
- Serve with the spaghetti.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below