Ingredients

• whole-wheat/brown/gluten-free pasta (however much you want)!
• 1/2 jar of sun dried tomatoes
• 4 cloves of garlic
• 1/2 pound broccoli florets
• 4/5 mushrooms, chopped
• 1/4 cup pine nuts
• 1/4 cup fresh parmesan, shaved

Method

1. Bring a large pot of water to the boil. Once boiling, add pasta and cook for approximately 10 minutes or until al dente.

2. As the pasta cooks, add 2 tbsp of sun dried tomato oil (from the jar) and the garlic to a wide pan over medium heat. Once they begin to sizzle, add the mushrooms and broccoli. Toss to coat and cook for 4-6 minutes.

3. Once the pasta is done, drain and add directly to the pan with the vegetables. Add the pine nuts, tossing to coat and cook for another 2 minutes.

4. Remove from heat and mix in the cheese.

*I like to mix around with my pasta from time to time. Balance is good so sometimes for a change I have some gluten free pasta instead of the brown/whole-wheat pastas. The gluten free pasta I usually buy are the types made from brown rice or millet. And I can usually find those in supermarkets such as Tesco or else in any of my local health food stores.

Enjoy 🙂

Tee x