Pasta with broccoli-cheese sauce

Cook the fusilli al dente according to the instructions on the package.

Divide the broccoli into florets. Cut the stems into pieces.

Cook the broccoli in approx. 5 min. Until al dente and drain.

Chop the cashew nuts coarsely. Heat the crème fraîche in a pan.

Crumble the goat's cheese on top and stir into a bound sauce. Season with salt and pepper.

Let the broccoli drain well. Divide the fusilli over plates. Divide the broccoli and cover with the cheese sauce. Sprinkle with the cashew nuts.