Need a little vitamin C boost? Then dig into a wholesome bowl of wholewheat noodles with broccoli and lemon.
SERVES 6 // COOK TIME 15
INGREDIENTS
For the sauce
1 clove garlic, grated
1 onion, chopped
3 tbsp olive oil
1 cup coconut milk
1 cup chicken stock
2 broccoli heads, chopped
1 cup frozen peas
1 lemon, juiced and zested
Handful mint leaves
For the noodles
500 g wholewheat fettuccineTO SERVE
3 tbsp flaked almonds, toasted
1 lemon, zested
METHOD
For the sauce
1. Fry the garlic and onion in the oil until golden.
2. Pour in coconut milk, chicken stock and boil for 5 minutes.
3. Add broccoli and peas, and simmer for another 10 minutes.
4. Remove from the heat. Add the lemon juice, zest and mint leaves. Liquidise until smooth.
For the noodles
1. Cook the fettuccine.
2. Keep ¼ cup of the noodle water and pour it into the sauce.
To serve
1. Add the cooked noodles to the sauce and toss in the pan.
2. To serve, scatter with toasted flaked almonds and lemon zest.
Top tip: Adding reserved noodle water to sauce adds flavour, a silky creaminess and allows the sauce to stick to the noodles better.
Recipes & styling: Chiara Turilli
Photography: Samantha Pinto
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