“A nutty pasta sauce that can be vegan as long as you leave the parmesan out. The broccoli comes out so creamy that it melts in your mouth”.

  • 300 g fusilli pasta
  • 200 g courgettes, thinely sliced
  • 200 g brocolli, broken into small floretes
  • 25 g flaked almonds
  • 2 garlic cloves, minced
  • olive oil
  • olive oil chili infused
  • salt and pepper
  • 250 ml soy cream
  • parmesan, grated to serve as an option

Boil water for the pasta cooking to packed instructions, and start steaming the broccoli.

Add sliced Courgettes to the olive oil and garlic, frying for 10 minutes or until soft.

Once the broccoli is softened by steaming, add it to the courgettes along with a splash of chilli infused olive and season well with salt and pepper. Toast the almonds in a dry frying pan and add to the broccoli and courgettes.

Ingredients frying prior to the soya cream being added

After 10 minutes add the Soya Cream to the Broccoli and courgette mix, and keep at a very low heat stirring occasionally for 5 minutes.

Source : Julian Borg Barthet

Servings/Yield : 2 servings

Rating : 5 out of 5

Difficulty : Moderately Easy

Course : Main

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