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Creamy Brocolli Corn and Rice rigatoni

Serves 4

Ingredients

  • 250g Rigatoni
  • 2 x tbs Olive Oil
  • 4 x Head of Broccoli (I used frozen broccoli)
  • 4 x cloves of Garlic
  • 1  x yellow onion
  • 1 x big handful on spinach
  • 1 x big handful on basil
  • 1 cup creme fraiche or dairy free alternative
  • 1/2 lemon
  • 1 x tspn salt
  • 1 x tspn pepper
  • Parsley, Parmesan and pine nuts to garnish (optional)

Chef it up

  • Chop the broccoli including the stalk into small even sized pieces
  • Place a non stick large saucepan over a medium heat & add 1 x tbsp of Olive oil. Add the broccoli (if using frozen steam beforehand), onion & garlic with the salt & pepper. Sauté for 5 minutes
  • Meanwhile, bring a pot of water to boil and add your pasta, cook to desired texture and then drain the water and splash a little olive oil onto the pasta and put to the side
  • Transfer the sautéed broccoli mixture to your blender with the basil, spinach, creme fraiche & lemon. Blitz until smooth & creamy.
  • Add cooked pasta and broccoli sauce to pan and combine
  • Serve and garnish with pine nuts, parsley and parmesan

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