Don’t worry, I’m not mutating into a third-rate food blogger here, I’m much too reluctant to stand in the kitchen for that. Well, I like being there very much, but I don’t like cooking complicated and long. It’s just not my thing. But I prefer to eat what is diametrically proportional to the initial disinterest. So I’m the perfect fast cook, I’m too lazy for anything else.
The recipe comes from Brigitte, but I modified it a bit. Actually, I wanted to show you how I cook pasta with shrimps, avocado and cherry tomatoes, but since we want to go to the edge of the Rhine with the food, I chose the fish-free variant and instead supplemented it with rocket and pine nuts. But don’t forget to try the Brigitte version.
A word about my granulated broth
Actually, I prefer to cook fresh. But it can be a few little helpers in the kitchen and since I use grained broth anyway, or even a grained sauce with mix, I like to say yes to testing the Gefro Balance products. For example, I’ve never made broth myself, it takes too long. I pay attention, because of glutamate intolerance in men (they get real pain then) always on the quality of the granulated broth, but it does not have to be yeast-free. The man doesn’t have a problem with that either. Glutamate is also contained in the yeast extract, but far less than in tomatoes and other foods. Glutamate also occurs normally in the wild, even in breast milk. (I googled that.) What I find interesting about Gefro’s “Balance” line with lots of soups and sauces is that it promises a metabolism-optimised recipe without artificial flavour enhancers and without artificial added sugar. In addition, most products, like the vegetable broth, are lactose-free, rich in fibre (made from chicory) and pure vegetable ingredients, i.e. vegan. There are no taste-enhancing additives and no household sugar.
Recipe and the almost unnecessary cooking instructions, because so simple
By the way, in my picture the garlic and three spring onions are still missing, I have carefully steamed them. Here is my recipe:
- 2/3 of a pasta pack, preferably Penne or something short, small, thick
- 3 spring onions
- 1 thick clove of garlic
- Cherry tomatoes, I had here loosely 400 grams
- handful rucola salad
- 1 avocado
- at least 4 tbsp Aceto Balsamico
- 1/2 tsp honey with it, the original recipe contains 4 tbsp maple syrup, but I hardly ever have it and it’s too sweet for me. Anyway maple syrup also works, but I would rather take max 1 tbsp of it.
- at least 1 tbsp olive oil
- splash of lime, lemon also works
- pinch of granulated vegetable stock
- approx. 200 gr pine nuts
- Cook the pasta in salted water. Chop the garlic and spring onions into small pieces and fry in olive oil. Add Aceto Balsamico, turn on a low flame, honey and a pinch, that is 1/2 teaspoon of granulated broth. Then add the tomatoes. I think they shouldn’t stew too much, I like it when they taste crunchy and fresh.
Finally add the avocado cut into 1 cm wide pieces, a dash of lime on top, season with salt and pepper and mix carefully.
Now roast the pine nuts, (completely without black spots is fully boastful!) and finally sprinkle over them.
I still add a good dash of olive oil and several splashes of Aceto Balsamico, you have to try it out how it tastes to you.