Ingredients:
300g dried fusilli pasta (I used Sainsbury's Taste the Difference)
1 onions chopped
3 cloves of garlic smashed
100g broccoli florets
1 can of palm hearts sliced
50g sun-dried tomato chopped
250g chestnut mushroom chopped
2 tbsp capers
15g pine nuts
Spinach leaves
Black pepper
Salt
Method:
1 - Cook the pasta as per package instructions.
2 - Fry the onion and garlic until tender
3 - Add the mushroom and broccoli florets and stir for about 10 minutes
4 - When the mushroom lost most of its water and the brocolli florets are tender add the palm hearts, sun-dried tomatoes, capers, pine, black pepper and salt and stir for another 7 minutes
5 - Add the pasta when cooked and eat with spinach leaves
Enjoy!
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