This pasta dish is genuinely one of my favourite things because it’s just SO quick! It takes about 10 minutes from starting to eating so I love this as a quick lunch or a meal before I go out. You can mix it up a bit by changing the cream for more tomatoes to make a tomato sauce, or choose different vegetables like sweetcorn, mushrooms or squash.
3 handfuls Brown Fusilli
4 Cherry Tomatoes
3 Long Stalk Broccoli, chopped into 3cm pieces
2 handfuls kale
2 handfuls peas
3 second glug White Cooking Wine
100ml (approx.) Soya Single Cream
Sprinkle of oregano or basil, and salt and pepper to season
My brown pasta took 11 minutes to cook, but check the back of the packet of yours. Add it to water and boil. Once boiled turn down to a simmer. When the pasta has 10 minutes left, put the broccoli and kale in a steamer above the pasta and put the lid on. In a separate pan, add the white wine and bring to a boil. Turn down to a light simmer and add the tomatoes to the wine, as well as the herbs and seasoning. Once bubbling slowly, add the cream and peas and leave to simmer slowly until the pasta is cooked. Drain the pasta and then add to the cream sauce, and mix in the other vegetables. C’est Fini!