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The Cookery Book

VEGETARIAN

Creamy Broccoli With Trio of Pasta Veg & Walnuts

Creamy Brocolli with trio of Pasta Veg & Walnuts1.webp
Creamy Brocolli with trio of Pasta Veg & Walnuts2.webp

Creamy Broccoli With Trio of Pasta Veg & Walnuts

 

Serves 2
Preparation and Cooking 15 mins

 

 This recipe uses spiralled fresh vegetables (from our garden)

They taste amazing and look so pretty.

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Ingredients
 

  • Half a tub of Marscapone

  • ½ tbs Dijon mustard

  • ½ lemon, zested and juiced

  • Large courgette for spiralising

  • Medium size beetroot for spiralising (I used Golden, Purple and White Heritage Beetroots)

  • Half a large carrot for spiralising

  • 2 tablespoons olive oil

  • 200g Tenderstem broccoli, each cut into 3 pieces

  • 100g frozen peas

  • Large handful of toasted walnuts

 




Method
 

  1. Dry roast the walnuts in a frying pan, careful not to burn and cut into quarters with scissors.

     

  2. Mix the Marscapone, Dijon mustard and lemon juice, set aside.

     

  3. Spiralise your courgette either with a spiraliser or vegetable peeler and place in a covered bowl, well seasoned and microwave for 2-3 minutes.   If using shop bought courgetti, follow the packet instructions.
     

  4. Alternatively, bring a large steamer pan of water to the boil.  Once boiling add the broccoli, steam for about 4 minutes and then add both the spiralised carrot and beetroot and steam for a further 3 mins - remove from heat.  
     

  5. Heat the oil in a large non stick frying pan and, once hot, tip in the spiralised courgettes and stir for a few moments then add the steamed vegetables and frozen peas.   Toss around in the hot oil for a few seconds, then stir through the cremes fraiche mixture.  

     

  6. Serve immediately - this won't keep!   Spoon into bowls and top with lemon zest, walnuts and a sprinkling of parsley.

     

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