Spiced broccoli fusilli recipe
Give your midweek meals a makeover with this vegetarian pasta recipe that's ready in under 30 minutes. Jam-packed with broccoli and courgette, and spiced with a little chilli and zesty lemon, this dinner for two is sure to become a firm favourite. Try adding sausages for a non-vegetarian version!
See method- Serves 2
- 5 mins to prepare and 15 mins to cook
- 294 calories / serving
Ingredients
- 150g buckwheat or wholewheat fusilli
- 120g pack Tenderstem broccoli tips
- 1 tbsp olive oil
- 1 small red onion, finely sliced
- 1 garlic clove, finely sliced
- ½ tsp crushed chillies
- ½ tsp fennel seeds
- 1 large courgette, coarsely grated
- 4 tbsp half-fat crème fraîche
- ½ lemon, zested and juiced
- 40g vegetarian hard cheese or Parmesan, finely grated (optional)
Each serving contains
- Energy
- 1230kJ 294.0kcal
- Fat
- 12g
- Saturates
- 4g
- Salt
- 0.8g
- Sugars
- 6g
of the Reference intake
Carbohydrate 37.8gProtein 9.2gFibre 4.4g
Method
- Cook the pasta to pack instructions, adding the broccoli to the pan for the last 3 mins. Drain well, reserving 3 tbsp of the cooking water.
- Meanwhile, heat the oil in a large frying pan over a low heat. Add the onion and cook for 5 mins, then stir in the garlic, crushed chillies and fennel seeds. Increase the heat to medium and cook for 3 mins.
- Add the courgette and some seasoning. Fry for 3 mins or until the courgette is golden.
- Add the pasta, broccoli and reserved water to the frying pan. Remove from the heat and stir in the crème fraîche, lemon juice and cheese (if using). Season with black pepper to serve.
- Tip: Sausages are also great in this dish: remove the meat from the skins and fry before adding the courgette.
- See more Vegetarian pasta recipe
