Creamy Broccoli with Walnuts and Vegetable Pasta
Creamy Broccoli With Trio of Pasta Veg & Walnuts
Creamy Broccoli With Trio of Pasta Veg & Walnuts
Serves 2
Preparation and Cooking 15 mins
Preparation and Cooking 15 mins
Ingredients
Half a tub of Marscapone
½ tbs Dijon mustard
½ lemon, zested and juiced
Large courgette for spiralising
Medium size beetroot for spiralising (I used a Golden Beetroot)
Half a large carrot for spiralising
2 tbs olive oil
200g Tenderstem broccoli, each cut into 3 pieces
100g frozen peas
Large handful of toasted walnuts
AND THIS IS WHAT YOU DO…
- Dry roast the walnuts in a frying pan, careful not to burn and cut into quarters with scissors.
- Mix the Marscapone, Dijon mustard and lemon juice, set aside.
- Spiralise your courgette either with a spiraliser or vegetable peeler and place in a covered bowl, well seasoned and microwave for 2-3 minutes. If using shop bought courgetti, follow the packet instructions.
- Alternatively, bring a large steamer pan of water to the boil. Once boiling add the broccoli, steam for about 4 minutes and then add both the spiralised carrot and beetroot and steam for a further 3 mins - remove from heat.
- Heat the oil in a large non stick frying pan and, once hot, tip in the spiralised courgettes and stir for a few moments then add the steamed vegetables and frozen peas. Toss around in the hot oil for a few seconds, then stir through the cremes fraiche mixture.
- Serve immediately - this won't keep! Spoon into bowls and top with lemon zest, walnuts and a sprinkling of parsley.