- 200 grams scampi (peeled and deveined)
- salt and pepper
- 750 ml water
- 200 grams wholewheat macaroni
- 2 tbsp. peanut oil
- 1 head of broccoli
- 100 grams mature cheese (a block or grated)
- 1 tub herb cheese
- freshly ground pepper
Set the omni cooker to the Stir Fry setting. When you hear the signal, add the peanut oil and fry the scampi very briefly. Season with salt and pepper. Remove the scampi from the pot and set aside.
Set the omni cooker to 150°C. Add the water and a pinch of salt and wait for the water to boil. Then add the pasta and mix everything together. Set the timer to 12 minutes and stir every now and then. You should not drain the macaroni. If the macaroni are not cooked through, continue to cook them gently at 100°C.
Meanwhile, chop the broccoli into rice flakes with a food processor/chopper. Finely grate the cheese.
When the pasta is cooked, mix in the broccoli rice and let it cook along with the pasta. Spread the grated cheese and the tub of herb cheese over the mixture and add the scampi. Heat up for a few more minutes.
Finish off with freshly ground pepper.
You can garnish this dish with peas, rocket or spinach.