Spaghetti with creamy broccoli sauce and toasted almonds

Spaghetti with creamy broccoli sauce and toasted almonds


  • 300 g Spaghetti
  • 200 g Broccoli
  • 2 Chili Peppers
  • 35 g Taggiasca Olives
  • 200 ml Hoplà Veg&Bio Cooking Sauce
  • EVO Oil
  • Salt, Black Pepper
  • 20 g thin sliced Toasted Almonds

Product used


Carefully clean the broccoli, take the stems and cut them off. Boil the florets in salty water (save some water for later). Once broccoli are cooked, blend and mix them with Hoplà Veg&Bio Cooking Sauce. Add few spoons of cooking water and put the obtained sauce on the heat until it's creamy. Add salt and black pepper.

Stir-fry the minced chilli pepper in another pan and add Taggiasca olives.

Cook the spaghetti in boiling salty water, drain al dente and complete the cooking in the pan with chilli pepper and olives by adding the broccoli sauce. If needed, add some pasta cooking water spoons to let the sauce coat the pasta perfectly. Garnish with thin sliced toasted almonds to serve.

Vegan, Lactose-Free

Cooking with Hoplà Veg&Bio

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