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Serves 4

Ready in 25 minutes

  • ½ large aubergine, cut into bite-size sticks

  • 1 red pepper, cut into bite-size sticks

  • 1 courgette, cut into bite-size sticks

  • 1 medium red onion, cut in half, then each half cut into 6 segments

  • 4 garlic cloves, unpeeled, crushed lightly

  • ½ red chilli, finely sliced (optional)

  • salt and freshly ground pepper

  • 3 sprigs of thyme

  • 6 tbsp extra virgin olive oil, plus extra for drizzling at the end

  • 1 pkt of Tenderstem® broccoli (about 200g), stems cut in half lengthways

  • 300g dried pasta shapes – we used gigli

  • 50g flaked almonds

  • 25g grated vegetarian Parmesan-style cheese

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  • Preheat the oven to 180C/350F/Gas 4 and put on a large saucepan of salted water to boil.

  • Put the prepared vegetables (except the Tenderstem®), garlic and chilli on a baking tray. Scatter with salt, pepper and thyme and pour over the olive oil. Using your hands, toss the vegetables so they are well coated in the oil. (The oil prevents the vegetables burning but also is used in the sauce later so don’t be mean with it.) Tuck the thyme under vegetables to stop it burning and put the tray in the oven and bake for 20 minutes.

  • Halfway through cooking, add the Tenderstem® and toss to combine with the other vegetables and olive oil. Return to the oven.

  • At this point bring a large pan of water to the boil and cook the pasta according to the packet instructions until al dente.

  • Toast almonds on a tray in the oven for 5 mins, checking regularly.

  • When the pasta is cooked, drain it and then combine it with the vegetables and any remaining oil from the tray and the almonds in a warm serving bowl.

  • Drizzle with more olive oil according to taste and serve topped with Parmesan.

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