Recipes
Recipes

Baked Tenderstem broccoli penne

Versatile, nutty Tenderstem adds bite to this pasta dish, which can be made vegan by leaving out the cheese

Versatile, nutty Tenderstem adds bite to this pasta dish, which can be made vegan by leaving out the cheese

starstarstarstarstar
(19 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.52 per serving

Nutritional Information

Each 322g serving contains

Energy
2183kj
522kcal
26%
Fat
19.6g
Med
28%
Saturates
3.9g
Med
20%
Sugars
10.3g
Med
11%
Salt
0.26g
Low
4%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
678kJ/162kcal

Ingredients

400g Grower’s Selection Tenderstem Broccoli Tips

3tbsp rapeseed oil

300g penne

Zest and juice 1 lemon

½tsp dried chilli flakes

1 clove garlic, crushed

40g sultanas

30g pine nuts, toasted

50g Asda Extra Mature British Cheddar, grated (omit for vegan version)

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Put the broccoli tips on a baking tray and drizzle over 1tbsp of the oil. Bake for 20 mins or until tender and crisping around the edges.
3
Meanwhile, cook the pasta according to the pack instructions. Drain.
4
For the dressing, whisk together the remaining oil, lemon zest and juice, chilli and garlic. Set aside.
5
Put the broccoli and pasta in a bowl with the sultanas and pine nuts, drizzle over the dressing and season with black pepper. Toss and serve immediately sprinkled with the Cheddar, if using.