We love this quick, vegan pasta with broccoli, oyster mushrooms and hazelnuts from the Nutrition Centre. This is a very simple way to get your daily portion of vegetables!

1. Toast the bread crisp and grind it into coarse crumbs.
2. Clean the broccoli. Divide the vegetable into florets, peel the stems and cut into pieces.
3. Cut the oyster mushrooms into strips.
4. Clean and slice the spring onion into rings.
5. Coarsely chop the hazelnuts.
6. Cook the spaghetti according to the instructions on the packet.
7. Cook the broccoli in a little water for 4 minutes until al dente.
8. Heat 1 tablespoon of oil and fry the oyster mushrooms and spring onion rings in it for 2 minutes.
9. Briefly fry the drained broccoli with the oyster mushrooms.
10. Fry the breadcrumbs and half of the hazelnuts with a generous amount of thyme in the other spoon of oil and crush the clove of garlic on top.
11. Drain the spaghetti and spoon in the breadcrumbs. Add the broccoli and sprinkle the rest of the hazelnuts on top.

Leftover oyster mushrooms?
Store oyster mushrooms in a paper bag or plastic container. They will keep for 2-3 days in the fridge. Do not eat mushrooms raw.
Fry leftover oyster mushrooms with some leeks and eat this on bread.

Source: Netherlands Nutrition Centre