Broccoli & Pine Nut Fusilli Pasta - Gluten Free
By Cook with LisaCoconut milk makes a great alternative to cream in this simple, tasty recipe.Time and servings
Ingredients
9 total- 200 ml of coconut milk
- 2 tbsp of extra virgin olive oil
- 40 g of pine nuts
- 500 g of gluten free fusilli pasta
- 200 g of tenderstem broccoli
- 2 tbsp of caramelised red onion
- 200 g of frozen peas
- 40 g of parmesan cheese
- 1 echalion shallots, finely sliced
Method
7 stepsStep 1
Bring a large pan of salted water to the boil, add the tenderstem broccoli and cook for 5 minutes, using a slotted spoon immediately immerse into cold water to stop the cooking process.
Step 2
Add the pasta to the same saucepan and cook for 9 minutes, then drain through a colander and rinse under cold water.
Step 3
In a large frying pan add the pine nuts, and toast over a medium meat then transfer to a bowl and set aside.
Step 4
Add the olive oil to the frying pan and saute the shallots until translucent.
Step 5
Add the peas and continue to saute for 5 minutes, season with salt and white pepper.
Step 6
Add the cooked pasta to the frying pan together with the caramelised red onion, broccoli and coconut milk and continue to cook for 5 minutes.
Step 7
Garnish with toasted pine nuts and Parmesan, and enjoy!