Broccoli & Pine Nut Pasta
This vegetarian (and vegan without dairy based cheese) recipe is a great one for the digestive system.
Broccoli & Pine Nut Pasta
• Makes: 3 portions • Nutritional breakdown per 200g portion: 265 kcal, 17.6g fat, 12.6g protein, 28.8g carbohydrate (using whole-wheat pasta & parmesan cheese) • Fibre per serving: 6.4g
Ingredients:
- 300g – Whole-wheat pasta (Use gluten free if coeliac or IBS low fodmap diet)
- 40g – Pine nuts
- 1 – Head of broccoli (don’t use stalks if following the low FODMAP diet)
- 30g – Parmesan or vegan parmesan alternative
- 5 – Basil Leaves
- 1tbsp – Garlic infused oil
- Seasoning to taste
How to make:
- Chop the broccoli (close to the head if following the low fodmap diet) use stalks in not following the low fodmap diet.
- Cook the pasta in salted boiling water to the packet directions
- Cook the broccoli in boiling water till soft, then drain
- Add 1 tablespoon of garlic infused oil to a pan and roast the pine nuts
- Add basil, cooked broccoli and cooked pasta to the pan with a tablespoon of the water the pasta was cooked in.
- Cook for 5 minutes
- Serve with a sprinkling of grated cheese for each portion
Suitable for the low fodmap diet with amendments suggested. Suitable for a gluten free diet using gluten free pasta. Suitable for a low lactose diet.
