Satay Broccoli Pasta
saucepan, frying pan
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- 400 g tenderstem broccoli
Chop the whole tenderstem broccoli, removing any leaves, but leaving the florets intact.
- 4 cloves garlic
- 1 red chili
Finely chop the garlic and chilli.
- 250 g penne
Boil a large pot of water and cook the pasta as per packet instructions.
- olive oil (for frying)
- frying pan
While the pasta is cooking, heat a generous glug of olive oil in a large frying pan to cover the base. Add the chopped garlic and chilli and fry for a few minutes on a medium heat. Then add the sliced broccoli stalks (keeping the florets aside) and cook for a further 1-2 minutes.
- 4 tbsp soy sauce
- 3 tbsp creamy peanut butter
Add the soy sauce and peanut butter, stir well and simmer for another few minutes.
A couple of minutes before the pasta is ready, add the broccoli florets into the pasta water to blanche.
Once the pasta is ready, remove the pasta and broccoli (saving the pasta water) and add them to the frying pan and stir to coat with the sauce. Add some pasta water to the sauce if it’s too thick.
- sliced almonds (for serving)
Add to a bowl, top with the flaked almonds and serve!
Enjoy your meal!