This simple vegetarian pasta is quick and easy to make and a really tasty, healthy meals that’s perfect for the warmer months.
Serves: 2 as a side dish
GF, V
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Tip: To make this dish vegan, substitute the parmesan with a vegan parmesan.
Servings
Prep time
Cook time
Recipe
Ingredients
- 300g rice quinoa spaghetti
- 6 tbsp extra-virgin olive oil
- 1 bunch broccoli rabe, chopped
- 1 long red chilli, diced
- 4–5 cloves garlic, crushed
- Sea salt & pepper, to taste
- 1 cup macadamias, toasted
- Zest & juice ½ lemon
- 50g parmesan, finely grated
Method
- Fill large saucepan with water and bring to boil. Cook spaghetti until al dente.
- In saucepan, heat 2 tbsp of olive oil.
- Sauté broccoli rabe, chilli and garlic for a few mins until broccoli rabe just starts to soften. Season.
- Once pasta is cooked, toss through broccoli rabe, garlic, chilli, macadamia nuts, lemon zest and juice and parmesan.
- Serve immediately.
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