A plate bursting with color and flavor: whole-wheat penne with tender broccoli, juicy mushrooms, and a creamy basil pesto. Sandra's Turmeric Quinoa Granola topping gives this pasta dish a surprising crunch. Comfort food that feels just a touch lighter and healthier. 🌿
This is what you need
- 1 broccoli in small florets
- 1 red onion, sliced into rings
- 300g chestnut mushrooms, quartered
- 1 tbsp soy sauce
- 1 handful of parsley, finely chopped
- 140g whole wheat penne
- 1 handful Turmeric Quinoa Granola
For the pesto
- 35g pine nuts
- 1 handful of basil
- 1 clove of garlic
- 3 tbsp olive oil
- Dash of lemon juice
- 35 Parmesan cheese
This is how you prepare it
Stir-fry the broccoli florets in a large pan with a little olive oil until tender and season with salt and pepper. Meanwhile, combine all the pesto ingredients in a blender or food processor, add a splash of water, and season with salt and pepper.
In a separate pan, sauté the red onion in olive oil until translucent. Add the mushrooms and soy sauce and cook until golden brown. Stir in the parsley and add the broccoli florets at the end.
Meanwhile, cook the pasta al dente according to the package directions. Mix the penne with the pesto and toss with the vegetables. Serve with extra Parmesan cheese, fresh basil, and a crunchy topping of Turmeric Quinoa Granola.
