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Broccoli pasta salad with eggs & sunflower seeds New-recipe-icon

Pack in protein, carbohydrate and vitamins with this broccoli, pasta and eggs dish, a healthy vegetarian lunch to keep you going on a busy afternoon

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 436
  • Carbohydrates 31
  • Saturated Fat 4
  • Sugar 5
  • Protein 24
  • Fat 22
  • Fibre 11
  • Salt 1.3

Nutrition per serving

  • Calories 436
  • Carbohydrates 31
  • Saturated Fat 4
  • Sugar 5
  • Protein 24
  • Fat 22
  • Fibre 11
  • Salt 1.3

Ingredients

  • 2 large eggs
  • 75g wholewheat penne
  • 160g broccoli florets
  • 160g fine beans, trimmed and halved
  • 1 tbsp white miso paste
  • 1 tsp grated ginger
  • 1 tbsp rapeseed oil
  • 2 tbsp sunflower seeds

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Method

  1. Hard-boil the eggs for 8 mins, then shell and halve. Meanwhile, boil the pasta for 5 mins, add the broccoli and beans, and cook 5 mins more or until everything is tender.

  2. Drain, reserving the water, then tip the pasta and veg into a bowl and stir in the miso, ginger, oil and 4 tbsp pasta water. Serve topped with the eggs and seeds.

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