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South-American inspired bean and broccoli pasta
Nutritionist Laury Seller shares her take on vegan pasta con broccoli.
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Cooking time: 30 minutes
Cheers to nutritionist, Laury Seller, aka @TheFrenchNutritionist for this cheeky little vegan dinner. (It has a spice in it that I'd never heard of - but made me giggle, and sent me into a very weird google rabbit hole.)
Why is this recipe good for my brain?
![A range of different types of beans](http://images.ctfassets.net/t51bs9y4c70l/2GULlpXwxOclJZIt2YnHsz/67c6c874cdbd8aac0f063b8ffef914e9/shelley-pauls-t4X660oKiYs-unsplash.jpg)
B, is for beans. And brain. And also for B vitamins. (Oh yeah, they're in Heights .) B vitamins are key for the function of your nervous system, and for enabling you to understand your own genetic code. Beans are full of them, and a great veggie/vegan source of B vitamins that can be tricky to find on a meat-free diet. Broccoli is the other brain-star here, with it's high levels of vitamin K and choline helping with memory and cognitive ability. Wrap it all up with some healthy glugs of EVOO , and you've got yourself a neurotrition feast.
This hearty recipe is full of flavours and perfect for a pasta night at home. Merkén gives a mild spicy kick to the dish, and the toasted pine nuts seal the deal! In addition to providing 2 of your 5 a day, this meal will also give you a boost of polyphenols from the beans and folate from the broccoli, two nutrients associated with improved cognitive function and brain health.
Ingredients:
For 2 people (preparation time: 25 min)
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120g cooked wholewheat pasta
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1 can of cannellini beans (250g)
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1 medium broccoli head, chopped into florets
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1 medium red onion, chopped
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2 tbsp extra virgin olive oil
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1 handful of toasted pine nuts
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2 tbsp of merkén spice
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2 tbsp of mixed herbs (oregano, thyme, parsley, sage)
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2 tbsp of garlic powder
Method:
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Cook the pasta according to package instruction until al dente.
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While pasta is cooking, boil or steam the broccoli florets for 6-7 minutes.
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In a large pan, heat 1 tbsp extra virgin olive oil over medium heat. Add the onion, stirring regularly until translucent.
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Add the merkén, mixed herbs and garlic. Add the broccoli, stir for 2 minutes, then add the cannellini beans. Salt to taste.
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Toss the cooked pasta into the pan, adding 1 tbsp of extra virgin olive oil to help combine the ingredients together.
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Before serving, sprinkle with toasted pine nuts and a pinch of merkén spice. Enjoy straight away!
For another delicious plant-based recipe, try our high protein summer salad.
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