Gabriela Guzmán

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Spaghetti with Broccoli and Moringa Cream

5 mins
5 mins
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Recipe shared by Jacky Felen. You can make it like this recipe or change some key ingredients and make it vegan. This is a delicious dish, easy and full of flavor. Test it.
Learn more about Gabriela Guzmán


4 portions
  • 2 cups spaghetti, integral cooked al dente
  • 1 cup broccoli, cooked and cut into small twigs
  • 1 cup cream
  • 1/4 onions, in strips
  • 2 tablespoons coconut oil
  • 5 grams onion and garlic seasoning
  • 1/2 teaspoons Moringa powder
  • 1/2 teaspoons sea ​​salt
  • 1/2 teaspoons black pepper


Blend all the ingredients with the exception of the flour until a homogeneous and smooth mixture is obtained. DO NOT ADD LIQUID OR MILK, it seems that the cream remains watered down but thick once it is cooled by the function of the flour. We bathe with a fist of previously cooked peas :: FOR THE CREAM OF BROCCOLI VEGAN :: We bleach all the ingredients except Flour Fry the flour with a jet of coconut oil or have it to take a beige color Without getting to brown you add the liquefied cream and it reaches boiling point Leave for 1 minute or 2 Turn off and let it cool slightly We can incorporate the Spaghetti or the pasta you choose previously cooked and integrate carefully!
Fry the tablespoon of flour in a pan with coconut oil until it turns beige without getting to brown.
Add the cream you liquefied and bring it to a boil until it thickens slightly.
Let cool a little and put the cooked pasta, mix and go.


You can buy precooked vegetables and add them when the broccoli cream starts to boil. The recipe can be made vegan, substituting the cream for some vegetable origin thickening with coconut flour, chickpea or quinoa.

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