250 g hard wheat pasta - either spelt or wholewheat
1 medium size head of broccoli cut into florets
2 - 3 cloves of pink garlic
1 large pinch of chilli flakes
2 - 3 tbs evo
salt & freshly ground pepper
Cook the florets in a large quantitysalted water until al dente. I suggest the cooking time is approx 2 minutes.
Drain into a saucepan and reserve 1 small ladle of the cooking water.
Cook the pasta according to instructions in the broccoli stock.
In a heavy frying pan add the oil, chopped garlic and chilli and cook for 1 minute. Add the florets and
mash with a fork and cook for around 2 minutes. Add the pasta and a small ladle of stock. Adjust the
seasoning. You can also add 50 g of vegan cheese and a drizzle of evo.
Tip : You can also serve the pasta with some sauteed slivered almonds.
1 medium size head of broccoli cut into florets
2 - 3 cloves of pink garlic
1 large pinch of chilli flakes
2 - 3 tbs evo
salt & freshly ground pepper
Cook the florets in a large quantitysalted water until al dente. I suggest the cooking time is approx 2 minutes.
Drain into a saucepan and reserve 1 small ladle of the cooking water.
Cook the pasta according to instructions in the broccoli stock.
In a heavy frying pan add the oil, chopped garlic and chilli and cook for 1 minute. Add the florets and
mash with a fork and cook for around 2 minutes. Add the pasta and a small ladle of stock. Adjust the
seasoning. You can also add 50 g of vegan cheese and a drizzle of evo.
Tip : You can also serve the pasta with some sauteed slivered almonds.
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