Macaroni with Mangetout, Peas & Tenderstem Broccoli topped with Lemon zest & Citrus crumb
A quick and easy vegan pasta dish with the Mangetout, Peas & Tenderstem Broccoli topped with Lemon zest & Citrus crumb.
All enriched by the unmistakable taste of Garofalo Macaroni Pasta.
Settle down with a comforting bowl of creamy pasta, safe in the knowledge that it’s low-fat too.
100g Frozen Peas
75g Mange tout (halved)
2 tbsp chopped mint
100g baby spinach
100g tenderstem broccoli (2-3 cm pieces)
1 tsp chopped Rosemary
½ lemon zest
100ml Veg stock
- To make the green puree, blend the spinach, peas, mange tout, mint & veg stock together until smooth. (leave a small amount of each vegetable aside to serve with the pasta). Season to taste and pour into your pasta pan and warm gently.
- In a hot frying pan, add a splash of oil, followed by the chopped rosemary and lemon zest, immediately followed by the breadcrumbs. Toss the breadcrumbs for 1-2 minutes until they lightly toast and take on the herby citrusy flavour. Set aside until needed.
- Boil the pasta in salted water, then 3 minutes before you remove the pasta, add the tenderstem broccoli to the water. The broccoli will be ready when the pasta is cooked. Add the drained pasta and broccoli into the sauce followed by the remaining veg and mix in well.
- Serve immediately with a drizzle of extra virgin oil and a sprinkling of the flavoured breadcrumbs.