good drizzle of extra virgin olive oil (i used a lemon infused one)
1-2 tsp minced red onion (optional)
salt to taste (i find the crispy broccoli is salty enough, so i didn’t use much for the spaghetti. just a little note, so you won’t end up with your pasta being too salty for your taste!)
Preheat the oven to 200C and line a baking tray with some parchment paper.
In a small bowl mix together the dry ingredients for the crumb.
In another small bowl whisk together the Tahini, plant milk, mustard and lemon juice until smooth (takes about 40s).
Dip each broccoli florets into the Tahini mix first, then coat with the crumb and layer onto the prepared baking tray leaving a little space between each floret.
Repeat the process until no florets are left. Then bake for 10-15 minutes until golden.
Meanwhile prepare the pasta: cook the spaghetti until al dente according to the package instructions. Drain, rinse, add back to the pot.
Mix the pasta with the lemon zest, lemon juice, herbs and olive oil (and onion if using). Add a few of the broccoli florets and season with salt.
I served mine on a bed of arugula and topped everything with the remaining crispy broccoli. Enjoy!
Hey there! I’m Julia, a music student based in Austria with a passion for creating plant-based food that nourishes your body, tastes delicious and makes you feel happy too. If you’d like to join me on my health journey, you are welcome to visit my website and stop by at my Instagram account!