Recipe: Broccoli, Mushroom and Olives Pasta

Now that the weather has sprung straight to summer with our skincare routine and wardrobe follow suit, we should consider changing our diet to suit the season. Our body requires different nutrients than it did during the winter months so choosing a healthier option is the best way to go.

IMG_8854With the bank holiday weekend approaching, it’s a good idea to jump start our healthy cleanse for the summer holidays. And this affordable fix will hit the spot. The meal is rich in chromium (nutrients or element found in broccoli, tomatoes, oats, green beans, helps with sugar cravings, high in fibre which enables weight loss and prevent constipation) and delicious, it will take only twenty minutes to make.

Serves 4-6

Broccoli 175g, cut into florets
Mushroom close cup 150g
Green Olives
Loyd Grossman Tomato And Chilli Pasta Sauce 660G
2 Tablespoon Salt
1 Onion
1 Cloves Garlic, minced
4 Tablespoons Extra-Virgin Olive Oil
1/8 teaspoon ground black pepper
1 Komodo Dragon Pepper


IMG_8852Pasta: Bring a large pan of salted water to the boil, then add the pasta and cook until al dente. Drain, reserving the pasta water and set aside.

IMG_8857Meanwhile, crush the garlic cloves, roughly chop the broccoli into small florets and chop the olives (remove the seeds first), pepper and mushrooms finely. Heat 4 tbsp of the oil in a wok or large frying pan, then add the onions, garlic, mushroom, broccoli, olives and fry for 10 minutes under low-med heat. Add the ground pepper, pepper and salt, then stir-fry for 4-5 minutes until tender-crisp.

IMG_8859Stir in the sauce gently into the mix, leave to cook for six minutes. Divide the drained pasta among four dishes and serve topped with the broccoli sauce.

IMG_8865Optional: Pair the meal with Shloer or wine of your choice to bring out the flavour.