- 300 grams wholemeal Spiral pasta
- 400 grams Broccoli
- 150 grams yogurt (whole milk)
- 150 grams Creme fraiche cheese
- freshly ground pepper
- 1 teaspoon Dijon mustard
- 1 Garlic clove
- 1 red Paprika
- 300 grams Feta cheese
- 50 milliliters instant Vegetable broth
Cook the pasta in plenty of boiling salt water until al dente. Drain the pasta, rinse in cold water and drain well. Rinse the broccoli, divide into florets and blanch in boiling salt water for about 5 minutes. Drain well.
Mix the yogurt, creme fraiche and mustard. Season with salt and pepper. Peel and press the garlic into the dressing. Mix the pasta with the dressing and let stand for about 30 minutes.
Rinse the pepper and cut into fine strips. Cube the feta cheese. Mix the pepper and cheese into the salad. Season with salt and pepper. Stir in the broth and serve immediately.