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Pasta & Broccoli

A quick mid-week vegetarian recipe the whole family will enjoy. We also love making this for an easy Sunday lunch.

A fresh tossed salad made of mixed lettuces and rocket leaves compliments this dish well.
Ingredients
  • 2 teaspoons Massel Vegetable Stock Powder
  • 200 gr. Fettuccine,
  • 200 gr. Broccoli cut into florets,
  • 1 Tbsp olive oil,
  • 2 Medium size shallots, chopped,
  • 3 Anchovy fillets in oil, well drained and cut in small pieces,
  • 2 Tbsp light cream (optional) or softened butter
  • 50gr. Grated Parmesan cheese
Method
  1. Add pasta to a large saucepan of boiling water. Cook pasta until “al dente” (or as per manufacturer’s instructions). Drain and set aside.
  2. Meanwhile heat oil in a large frypan, add shallots and anchovy fillets; sauté over low heat allowing the anchovy pieces to break apart.
  3. When pasta is ready add the broccoli florets to the frypan, sprinkle with the stock powder and sauté for one minute or so until the broccoli turns bright green.
  4. Add the pasta to the frypan, mixing well.
  5. Add the Parmesan cheese and the cream (or butter), stirring quickly
  6. Serve topped with extra shaved Parmesan cheese and freshly grated black pepper.
Massel products used in this recipe:
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