This delicious Italian-style lunch is a wholesome nut- and lactose-free dish made with eggs, wholemeal penne, and seasoned broccoli – a perfect healthy pasta salad!
Special diets: Vegetarian | nuts-free | lactose-free |
️Allergens: not vegan | soy | gluten | eggs |
⏱ 28 mins – easy
🍽 2 servings – 413 kcal per serving
- 2 eggs
- 3 oz wholemeal penne
- 6 oz broccoli
- 6 oz green beans
- 1 tbsp miss
- 1 tsp ginger
- 1 tbsp canola oil
- 2 tbsp sunflower seeds
- 1 knife
- 1 grater
- 1 cup
- 1 colander
- 1 bowl
- 2 saucepans
Trim the green beans.
Cut the trimmed green beans in half.
Grate the ginger using a grater.
Cut the broccoli into florets.
In a saucepan, heat 8 cups of water. Cook the eggs in the saucepan for 10 minutes over medium heat. Then remove from the heat.
Rinse and peel the boiled eggs. then cut them into halves.
In a second saucepan, bring 12 cups of water to a boil. After two minutes, add the wholemeal penne to the second saucepan. Cook for 5 minutes before adding the broccoli florets and green beans. Cook for 5 minutes more, then remove from heat to get the pasta mixture.
Set aside 4 tbsp of the cooking water in a cup.
Drain the pasta mixture in a colander.
Put the grated ginger and canola oil in a bowl. Add the drained pasta mixture and 4 tbsp of the cooking water to the bowl. Then add the halved eggs, miso and sunflower seeds on top.
It’s ready to be served !