serves four
ingredients:
• 350g pasta (rigatoni, orecchiette or fusilli)
• 2 tbsp olive oil
• 1 head of broccoli, cut into florets
• 2 courgettes, sliced
• 1 pot symplicity. vegetable ’Nduja
• 2 cloves of garlic, sliced
• small white onion (optional)
• juice of ½ lemon
• 2 tbsp nutritional yeast or vegan parmesan (optional)
• small bunch of basil or parsley, chopped
• salt and pepper
method:
- cook pasta in salted water; add broccoli for the last 2–3 minutes. drain, reserving some pasta water.
- heat oil in a pan, sauté courgette for 3–4 minutes over medium heat, then add garlic.
- stir in vegetable ’Nduja until melted.
- add cooked pasta and broccoli, loosening with pasta water.
- finish with lemon, herbs and nutritional yeast.
season to taste and serve warm.