Broccoli Spaghetti With Almond Sauce

Broccoli Spaghetti With Almond Sauce is a decadent vegetarian meal with toasted almonds, baked broccoli and tangy cream cheese.

Here’s my recipe.


  • 1 cup of thinly sliced almonds

  • 1 head of broccoli cut into florets

  • 1 bell pepper

  • 1 cup of stewed tomatoes

  • 2 cloves of garlic

  • 1 onion diced

  • 2 bayleaves

  • 2 servings of spaghetti

  • 1/4 cup of cream cheese

  • salt



  • Cook the spaghetti according to package instructions and set aside. Reserve 1 cup of cooking liquid

  • Heat the oven to 350°F. Line a baking sheet with foil and lay the almonds in a single layer on it. Bake the almonds for 5 minutes or until they brown and set them aside.


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  • Slice the bell pepper in half and remove the stem and seeds and place on the baking sheet cut side down along with broccoli florets for 45 minutes.


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  • Remove the charred outer skin from the bell pepper and discard it. Puree the bell pepper, almonds, tomatoes and  garlic.




  • Heat some oil in a pan and add the onions, bayleaves and rosemary.


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  • Once the onions have softened, add the pureed sauce and the reserved cooking liquid. Add the roasted broccoli and cook for 10 minutes.


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  • Add the spaghetti and the cream cheese and mix well. Cook for 10 minutes.


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