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Penne with Purple Sprouting Broccoli

Serves: 4

Ready in: 15 to 30 mins

Eco Friendly Quick Make Vegan Friendly

Penne with Purple Sprouting Broccoli Recipe: Veggie Magazine


400g purple sprouting broccoli
400g vegan penne
100g pine nuts
2 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1/2 red chilli, finely chopped
sea salt and pepper
zest and juice of 1 unwaxed lemon


  • Wash and trim the purple sprouting broccoli, discarding any tough parts of the stalks and cutting them into 2cm pieces. Set aside.
  • Bring a large saucepan of salted water to the boil and pour in the penne pasta. Boil the pasta for approximately 12 minutes until it is soft but still has a bite to it and drain.
  • While the pasta is cooking, bring a smaller saucepan of water to the boil and blanch the purple sprouting broccoli for no more than three minutes. Drain and set to one side.
  • Toast the pine nuts in a dry nonstick frying pan. The secret is to keep shaking them so they don't stick to the bottom and burn.
  • Take a heavy saucepan and heat the oil. Once hot, add the shallots, garlic and chilli along with a little salt and pepper and sauté until soft.
  • Add the pasta, lemon zest and juice and toasted pine nuts and fry for a further three minutes. Add the purple sprouting broccoli and serve.
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