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Coconutty Almond and Broccoli Pasta

Serves 4


    Coconutty Almond and Broccoli Pasta

    This is a twist on the usual bowl of pasta for dinner. The sauce is made with coconut milk and almond butter, so while it’s über creamy, there isn’t any dairy. Substitute wheat pasta with brown rice or quinoa noodles if you want a gluten-free option (make sure your soy sauce is gluten-free, if that’s the case).


    Coconutty Almond and Broccoli Pasta


    • 1 lb (450 g) wholemeal penne or spaghetti
    • 1 head broccoli florets
    • 14 oz (400 ml) can light coconut milk
    • 1/4 cup (60 ml) almond butter
    • 2 generous Tbsp (45 ml) reduced-salt soy sauce
    • 2 tsp (10 ml) grated ginger
    • 2 garlic cloves, minced
    • 1/2 tsp (2 ml) dried chilli flakes
    • 1 cup (250 ml) chopped coriander or shredded basil


    Per serving:

    • kilojoules1481
    • protein15g
    • fat14g
      • saturated fat5g
      • trans fat0g
    • carbohydrates49g
      • sugars4g
      • fibre10g
    • sodium481mg



    In large pot, boil pasta until al dente, about 8 minutes.


    Meanwhile, cut broccoli florets into small pieces. Add to boiling pasta for last 1 minute of cooking.


    While pasta is cooking, place coconut milk, almond butter, soy sauce, ginger, garlic and chilli flakes in blender. Whirl to pureu0301e. Pour into large, wide frying pan. Bring to a boil over high heat, then reduce to medium and gently simmer until sauce thickens, 3 to 5 minutes.


    Drain pasta and broccoli. Add to frying pan along with coriander. Stir to coat noodles with sauce. Spoon into bowls and serve.



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