Broccoli & Mushroom Pasta

Serves 4

Prep Time: 5 Minutes

Cook Time: 15 Minutes

 

Ingredients

2 tablespoons olive oil

1 leek, sliced

2 garlic cloves, crushed

500ml vegetable stock

Freshly ground black pepper & sea salt

200g cottage cheese

50g Parmesan cheese

150g  mushrooms, sliced

250g Green Isle Broccoli

Squeeze in some lemon juice

320g penne pasta

Method

  1. Heat 1 tablespoon of oil in a large saucepan and gently fry the leek and garlic for 5 minutes.
  2. Add the vegetable stock and season with pepper and salt and continue to cook over a moderate heat for a few minutes, before stirring in the cottage cheese and the Parmesan cheese.
  3. Mix all the ingredients together in a blender and set aside.
  4. Heat the remaining oil in the saucepan and gently cook the mushrooms for a few minutes before adding in the blended ingredients.
  5. Increase the heat and then add in the Green Isle Broccoli, squeeze in some lemon juice, cover and cook for another 5 minutes.
  6. Meanwhile cook the pasta separately and mix in when ready.
  7. Serve with some freshly grated Parmesan cheese.

Cooking for 2:

Complete the recipe to the sauce stage, freeze half and then continue with half of the remaining ingredients.

Check you have the following store cupboard/freezer ingredients …

Olive oil
Garlic
Vegetable stock
Pepper & salt
Penne pasta
Green Isle Broccoli

Add the following items to your shopping list …

Leek
Cottage cheese
Parmesan cheese
Mushrooms
Lemon