Main Meals

Spinach-and-broccoli pasta

4
Easy
10 minutes
10 minutes
Wine/Spirit Pairing
Tokara Sauvignon Blanc 2019

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Ingredients

Method
  • 400 g baby spinach
  • 100 g feta
  • ¾ cup extra virgin olive oil
  • 250 g pasta of your choice (I used bucattini)
  • 300 g Tenderstem broccoli
  • sea salt and freshly ground black pepper, to taste
  • avo, for serving

Method

Ingredients

1. Bring a saucepan of water to the boil. Blanch half the spinach for 10 seconds, then run under cold water to cool.

2. Squeeze any excess water out of the spinach and blend with the feta and olive oil, reserving a little oil for frying.

3. Cook the pasta until al dente, drain and stir through the spinach sauce. Blanch the broccoli for 3 minutes. Heat a pan and add the remaining olive oil. When the pan is extremely hot, fry the broccoli until charred, then season.

4. Serve the pasta with the broccoli and remaining spinach and avo.

Find more pasta recipes here.

Photograph: Willow Tucker

 

 

 

 

Khanya Mzongwana

Recipe by: Khanya Mzongwana

If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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