Broccoli, potato and sage fettuccine

Cooking Vegetarian Broccoli, potato and sage fettuccine

This fresh pasta is delicately flavoured with sage, broccoli florets, toasted pine nuts and diced potatoes.

Lables: Egg free Fish free Shellfish free Soy free
  1. Cook fettuccine in a large pan of boiling water according to packet instructions. Drain, reserving 1 cup of liquid.
  2. Heat oil in a large frying pan on medium. Cook potato for 5-7 mins stirring regularly until tender. Add onion, garlic and sage, cook for 3 mins. Increase heat to high and cook broccoli for 2 mins. Add reserved liquid to pan and simmer for another 1 min until broccoli is tender.
  3. Stir through pine nuts and season with salt and pepper to taste. Add fettuccine and toss to combine. Serve pasta topped with shaved parmesan.

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400g fettuccine
2 tbsp olive oil
2 medium potatoes, peeled, diced
3 cloves garlic, sliced
1 tbsp sage, chopped
2 cups broccoli florets
1/2 cup pine nuts, toasted
1 red onion, finely chopped
Shaved parmesan or vegetarian hard cheese, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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