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Prima Pasta

Serves: 4

Cost Cutting Eco Friendly Quick Make

This delicious pasta is so quick and easy, yet delicious enough to serve to guests

Prima Pasta Recipe: Veggie Magazine


250g spaghetti
bunch of Tenderstem broccoli, chopped into 3cm pieces
bunch of asparagus, trimmed and chopped into 3cm pieces
2 tbsp pine nuts
1 tbsp olive oil
a pinch of chilli flakes
handful of basil leaves
4 tbsp vegetarian Pecorino-style cheese, grated


  • Preheat the oven to 200C/400F/Gas 6.
  • Cook the pasta in the boiling water for around 10 mins or until ‘al dente’. (The pasta is ‘al dente’ when it is cooked through, but with a slight bit of firmness left in the middle.) Before you drain the pasta, reserve a few tablespoons of the pasta water.
  • In the other pot of water blanche the asparagus and broccoli. Drain the asparagus and broccoli after one minute and leave to the side.
  • Once the oven is hot put the pine nuts on a baking tray. Put them in the oven for 2-3 minutes to brown off. Watch your nuts like a hawk, as any they can easily burn.
  • Heat the oil in a pan and add a pinch of chilli flakes. Fry for one minute. Add the blanched asparagus, Tenderstem and 3 tablespoons of the pasta water. Cook for two minutes.
  • Combine the vegetables with the drained pasta, Pecorino-style cheese, pine nuts, the basil and finish with olive oil.
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