Pasta

Baked Tenderstem broccoli penne

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

By , 26 November 2018

(2 votes)

Baked Tenderstem broccoli penne
  • 25 Mins

  • Serves: 4

  • Price: £1.52 per serving

Nutritional Info
Each 322g serving contains
  • Energy

    2183KJ

    522KCAL

    26%
  • Fat

    19.6g

    med

    28%
  • Saturates

    3.9g

    low

    20%
  • Sugars

    10.3g

    low

    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
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • 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.

  • Meanwhile, cook the pasta according to the pack instructions. Drain.

  • For the dressing, whisk together the remaining oil, lemon zest and juice, chilli and garlic. Set aside.

  • 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.