Two Veg Pasta from WHOLE: Bowl Food for Balance by Melissa Delport
Next time you are making a dish and trying to squeeze in some extra greens, simply grate in a head of raw broccoli. I do this with my pastas, as is the case here, and occasionally with my grain bowls.
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Ingredients
- ¼ cup pine nuts
- ½ red chilli, chopped
- 80 grams butter
- ½ cup finely grated parmesan cheese
- ¼ cup fresh sage leaves
- 2 cups spelt penne (or pasta substitute of your choice)
- ½ head broccoli
- olive oil
- 1 tablespoon coconut oil salt and pepper
- 400 grams butternut, peeled and cubed
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