Here are 3 simple, light and quick vegetarian recipes, which can be prepared in less than 20 minutes, with seasonal ingredients, without any particular difficulty. The recipes we offer today are based on broccoli, pumpkin and lentils, a first course, a soup and a complete dish, designed for two people.
1. Spaghetti with broccoli and walnuts
One of the most complete and fastest vegetarian recipes: about 10 minutes. In a pan fry a tablespoon of extra virgin olive oil, with half a small onion, or spring onion, cut into cubes. Add the Roman broccoli florets, season them for five minutes, adding salt and water if necessary.
Prepare a quick light béchamel sauce separately, adding a teaspoon of white flour and a glass of milk to a teaspoon of oil, shaking well with a whisk to prevent lumps from forming, boil the mixture for minutes, so that it thickens., adjusting with salt and pepper. In a mortar, grind or finely chop the walnuts, about ten.
Meanwhile, cook the spaghetti al dente, drain them and sauté in a pan with the broccoli, add the béchamel, the walnuts and a sprinkling of parmesan and pepper. A complete lunch rich in vitamins and proteins, even better and tastier if you use whole wheat pasta!
2. Velvety soup of pumpkin, fennel and saffron
A sweet and delicate soup that is prepared in 15 minutes: there are no faster and more comfortable vegetarian recipes! The simple ingredients to boil all together are: a fennel, half a yellow Chioggia pumpkin, a red Tropea onion if possible, otherwise golden, a couple of carrots. Boil all the vegetables cut into large pieces for about fifteen minutes, with a vegetable stock cube, add towards the end a sachet of saffron and place a pan of vegetable cream.
Spend everything with the immersion blender or the vegetable mill, so as to obtain a velvety smoothness. Serve adding fresh black pepper, grana cheese or Parmesan to taste, croutons.
3. Rice and Indian lentils
A unique dish with an unmistakable flavor: just a few minutes are enough because the red lentils are quick to cook! In a little extra virgin olive oil fry a medium-sized onion and some spices: cardamom, mustard seeds, curry or if you prefer a masala specially prepared for "dal" (lentils) that is easily found in ethnic shops or Indians. Pour two half glasses of red lentils, previously rinsed under cold water.
Cook, adjusting with salt and adding hot water gradually, for about ten minutes. Simultaneously bring to a boil lightly salted water, adding some cumin seeds, and cook the basmati rice for 10 minutes. Serve rice and lentils sprinkled with fresh coriander.
Curiosity: In a blog we also think of vegetarian Christmas!
