This recipe is a quick, simple but tasty way to turn store cupboard pasta into something delicious and so satisfying. The tenderstem broccoli is always a crowd pleaser as it has that crunch that normal broccoli sometimes lacks and looks so appealing on the plate. The sauce is simple but delicately pleasant on the tongue. You really can’t go wrong with this Slimming World recipe. And there’s no need to double up dishes if you’re trying to watch what you eat, the kids will definitely love this recipe too (and won’t even realise it’s healthy)! If you fancy mixing it up a little bit then have a go at adding more veggies. They’re mostly syn free and will give you a good boost of vitamins and minerals.
- 6 spring onions, trimmed
- 2 garlic cloves, crushed
- 1 red chilli, deseeded
- 1 tsp mustard powder
- 250ml boiling vegetable stock
- Large handful of fresh parsley
- 500g fettuccine or other long pasta
- 500g tenderstem broccoli, thinly sliced lengthways
- 12 cherry tomatoes, halved (a mix of red and yellow looks great)
- salt and freshly ground black pepper
Finely slice the green parts of the spring onions and set them aside. Put the white parts of the spring onions in a food processor along with the garlic, chilli, mustard powder, stock and parsley and blend until fairly smooth.
Cook the pasta according to the pack instructions, adding the broccoli for the last 3-4 minutes of the cooking time. Drain well, return to the pan and place over a high heat.
Pour in the stock mixture, toss well and cook for 1-2 minutes or until piping hot.
Divide between plates and top with tomatoes and reserved spring onions. Season to taste and serve hot.
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Any leftovers from this delicious dish can be packed into lunch boxes and eat cold the next day, too. Yum!