Summer Pasta Dish
Ingredients
- 170g barilla wholemeal penne rigate
- 9 stems of asparagus, sliced diagonally
- 100g tender stem broccoli
- 50g spinach leaves
- 90ml unsweetened almond milk
- 2 heaped tbsp. almond butter
- 40ml of reserved pasta water
- 2 tbsp. nutritional yeast flakes
- small handful of fresh basil leaves, chopped & a few for decoration
- 3 tbsp. sunflower seeds
- 1 tbsp. oil
- good grind of black pepper
- pinch of salt
- 1/4 lemon, juice squeezed
Preparation
Cook the barilla penne rigate as per the packet instructions – 9 minutes in boiling water
When cooked drain the pasta, remembering to reserve at least a mugful of the cooking water
While the pasta is cooking, heat the oil in a large frying pan
Pan-fry the asparagus and broccoli and cook until tender, about 8 minutes
Then add the almond butter, almond milk, reserved pasta water and nutritional yeast to the pan with the cooked vegetables and stir together
Heat through, season and add the lemon juice
Add the cooked pasta to the vegetable mix and stir
In a small dry frying pan, toast the sunflower seeds over medium heat for 3-4 minutes
Spoon the nutty penne pasta into a bowl, scatter over the toasted sunflower seeds, add a few fresh basil leaves and a twist of black pepper
Enjoy
