Pasta salad with raita sauce

Preparation

1. Put the peeled and seeded cucumber in the glass, crush during 2 seconds at speed 5. If you see that the pieces have been too thick, you can program a few more seconds but be careful not to puree.

2. Remove on a colander, add a little salt and let it rest. From time to time we can squeeze with a spoon to remove all the liquid.

3. While cooking the pasta and preparing the salad. To do this we will put tap water up to the 1 liter mark. Add salt and pepper, place the basket and program 7 minutes, 100º, speed 1. Place the beaker so that it warms up earlier.

4. Place the broccoli florets in the Varoma. (You can take advantage to prepare other recipes).

5. When the water starts to boil, add the pasta through the nozzle. Place the Varoma in its place and program the time set by the package, 100º and speed 4. In my case it is 10 minutes.

6. Meanwhile we are going to prepare the rest of the ingredients; wash the tomatoes and cut into halves.

7. Wash and scrape the carrot. Also wash the zucchini and cut both vegetables into small sticks.

8. Remove the earth from the mushrooms and slice.

9. After the time has elapsed, remove the Varoma being careful not to burn yourself with the steam. Remove the basket and cool the pasta under running cold water.

10. Drain well and place the pasta in a deep bowl. Dress with a drizzle of olive oil and add the broccoli and the rest of the vegetables.

11. Empty the glass and without washing it, place the reserved cucumber, yogurt, mint or spearmint, lemon juice, olive oil, salt and pepper inside. Beat for 10 seconds, speed 3½, turn left.

12. Lower the pieces with the spatula towards the blades, remove from the glass and reserve.

13. When serving, you can put the salad on individual plates or in a large salad bowl.

14. Serve accompanied by the sauce served in a sauce boat or in an independent bowl so that everyone can put whatever they want.