Plant-Based Sicilian Pasta - Food As Medicine
- 320g broccoli (pulled apart into large florets)
- 2 tablespoons breadcrumbs
- 2 teaspoons extra virgin olive oil + 5 tablespoons extra for sautéing garlic
- 320g dry penne pasta
- 55g large whole sun-dried tomatoes (about 6 - finely chopped)
- 4 cloves garlic (chopped not crushed)
- 1/2 teaspoon salt
- 1/2 teaspoon dried chilli flakes
- Steam broccoli for approximately 15 minutes until very soft. Chop roughly into small pieces, no longer than the length of the pasta.
- Meanwhile, dry toast breadcrumbs in a small frypan until golden. Turn off heat and mix in 2 teaspoons of oil. Put aside.
- Cook pasta in a large saucepan for 7 minutes or until al dente. Drain and place back in the saucepan.
- Using a medium-sized frypan, heat remaining oil, and sauté tomato, garlic, salt and chilli flakes for a minute, just until they become fragrant.
- Stir in cooked broccoli pieces, then fold this mixture through cooked pasta.
- Divide pasta into 5 bowls and sprinkle with prepared crumbs. Serve immediately.
Tip: This is an ideal way to use up leftover broccoli, including the stems, which are often thrown away.
Energy: 1952kJ (467 Cal) | Protein: 12g | Fat: 22g | Saturated fat: 4g | Cholesterol: 0mg | Carbohydrate: 52g | Sugars: 4g | Fibre: 7g | Calcium: 48mg | Iron: 1.9mg | Sodium: 282mg
This recipe and 149 more delicious plant-based recipes can be found in Food As Medicine - Sue Radd. Awarded Australian Gourmand World Cookbook Award for 'Best Health and Nutrition Cookbook'.