Chilli and broccoli with penne
Penne and broccoli in a garlicky chilli-yogurt sauce
A quick, light pasta of penne and broccoli in a tangy garlic, chilli and yogurt sauce, finished with toasted pine nuts or cashews. Ready in under half an hour.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Cook 12 ½ oz penne pasta in a large pan of boiling salted water as the packet says, usually 10–12 minutes, until just tender. Drain.
12 minStep 2: Meanwhile, steam 16 oz small broccoli florets for 4–5 minutes until bright green and just tender.
5 minStep 3: Heat 2 tbsp clear vegetable stock in a large pan, add ½ tsp garlic paste and 1 tsp chilli sauce and stir over a low heat for 2–3 minutes.
3 minStep 4: Keeping the heat low, stir in the broccoli, the pasta, 2 red chilli peppers and 9 oz plain yogurt. Keep the heat gentle so the yogurt does not split. Season with ½ tsp salt and ¼ tsp ground black pepper.
Step 5: Sprinkle with 2 tbsp pine nuts or cashew nuts and serve hot.
Nutrition per serving
- Calories
- 450 kcal
- Protein
- 18 g
- Carbs
- 74 g
- Fat
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chilli and broccoli with penne take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of clear vegetable stock?
- Chicken stock, same amount (not vegetarian).
- What can I use instead of garlic paste?
- 1 crushed garlic clove per ½ tsp.
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