So yesterday was a really simple yet tasty dish, so I figured I would do another really simple and tasty dish, but this time a meat free version so anyone can enjoy. There are many vegan options for pesto so it can also be a vegan friendly dish. This recipe has only 6 ingredients and cooks very quick so what are you waiting for?
What ingredients do I need?
150g tube pasta (tubed because we want the pesto and chilli to go within the pasta, i’m using elicoidali but penne is a cheaper option which will work just as well)
200g broccoli florets
150g of pesto (you can use shop bought, there is regular and vegan options available, i’m using a homemade one made of basil, pine nuts, garlic, extra-virgin olive oil, salt & pepper and lemon juice.
1/2 teaspoon of garlic granules
1 teaspoon of chilli powder (i’m using hot chilli powder, but you can use a heat level to your taste)
4 chopped birdseye chillies
Great! I have those ingredients, what do I need to do?
Firstly cut your broccoli into small florets and place in a saucepan of water, put on a medium high heat for around 5-7 minutes, or longer if you prefer your broccoli softer. Once done strain them and transfer them to a frying pan, but just turn the heat on yet. Next clean the pan and add your pasta and some more water, and put on a medium high heat. Cook until soft (for my pasta it was around 10 minutes, but different pastas can vary).
While the pasta is cooking chop up your birdseye chillies.
Once the pasta is done strain it and add that to the saucepan also, next put the pesto on top and put on a medium high heat. Mix well and then put the chilli powder and garlic granules in too, and mix well again.
Continue stirring and cooking for around 5 minutes and then put the birds eye chillies in as well, and mix again.
Continue stirring and cooking for another 10 minutes and you’re ready to serve!