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Spicy Broccoli Pasta

Spicy Broccoli Pasta

Alyce Alexandra | January 30, 2019

 

The perfect quick meal for two, you’ll have dinner on the table in less than 15 minutes! Our star ingredient broccoli forms the bulk of the sauce, enhanced with chilli, garlic, lemon juice, olive oil and cheese – it’s a winning combination. Finish this dish off with toasted pine nuts for creaminess and crunch, there’s nothing unsophisticated about this simple dish.

This recipe is vegetarian, serves two people & can be made gluten-free by using your favourite gluten-free pasta!

Ingredients

250g orecchiette, or gluten-free penne, spiral pasta or spaghetti
1 brown onion, peeled and halved
3 cloves garlic, peeled
2 long red chillis, halved
100g olive oil
2 heads broccoli, cut into florets
1 lemon, juice only
1 tsp fine salt
50g pine nuts, toasted
80g cheese, to serve (Parmesan, Pecorino, Feta, blue, to make vegan use nutritional yeast instead)
Chilli flakes, to serve (optional)

 

Method

1. Cook pasta according to package instructions.

2. Meanwhile, place onion, garlic and chilli in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.

3. Add olive oil, sauté for 5 minutes, 120°C, speed 1.

4. Add broccoli, chop for 5 seconds, speed 4, or until finely chopped, assisting with spatula if necessary.

5. Add lemon juice and salt, heat for 3 minutes, 80°C, reverse speed soft.

6. Toss broccoli mixture, pasta and pine nuts. Top with cheese and chilli flakes (if using) to serve.

 

Total time: 15 minutes.

 

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

 

Share your delicious pasta recipes with us on Instagram with #myTWC

 

Amazing Spicy Broccoli Thermomix Pasta to Try Right Now!

Amazing Spicy Broccoli Thermomix Pasta to Try Right Now!

Alyce Alexandra | January 30, 2019

 

The perfect quick meal for two, you’ll have dinner on the table in less than 15 minutes! Our star ingredient broccoli forms the bulk of the sauce, enhanced with chilli, garlic, lemon juice, olive oil and cheese – it’s a winning combination. Finish this dish off with toasted pine nuts for creaminess and crunch, there’s nothing unsophisticated about this simple dish.

This recipe is vegetarian, serves two people & can be made gluten-free by using your favourite gluten-free pasta!

Ingredients

250g orecchiette, or gluten-free penne, spiral pasta or spaghetti
1 brown onion, peeled and halved
3 cloves garlic, peeled
2 long red chillis, halved
100g olive oil
2 heads broccoli, cut into florets
1 lemon, juice only
1 tsp fine salt
50g pine nuts, toasted
80g cheese, to serve (Parmesan, Pecorino, Feta, blue, to make vegan use nutritional yeast instead)
Chilli flakes, to serve (optional)

 

Method

1. Cook pasta according to package instructions.

2. Meanwhile, place onion, garlic and chilli in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.

3. Add olive oil, sauté for 5 minutes, 120°C, speed 1.

4. Add broccoli, chop for 5 seconds, speed 4, or until finely chopped, assisting with spatula if necessary.

5. Add lemon juice and salt, heat for 3 minutes, 80°C, reverse speed soft.

6. Toss broccoli mixture, pasta and pine nuts. Top with cheese and chilli flakes (if using) to serve.

 

Total time: 15 minutes.

 

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

 

Share your delicious pasta recipes with us on Instagram with #myTWC

 

Get in the Christmas Spirit with Alyce Alexandra’s Christmas Chutney

Get in the Christmas Spirit with Alyce Alexandra’s Christmas Chutney

Alyce Alexandra | December 6, 2018

 

What better recipe for December than celebratory Christmas chutney? With the spicy flavours of ginger, allspice, cinnamon and cloves, this chutney is the perfect accompaniment to roast meats and cheese. Made with dried fruits, this recipe requires only 30 minutes cooking time, making it a delicious yet simple edible Christmas gift.

This recipe is vegetarian, vegan, dairy-free, gluten-free and yields two cups of chutney. Make a bigger batch to gift small jars to friends and family as a zero-waste Christmas treat this year.

 

Ingredients

5cm knob ginger, peeled & grated
1 onion, peeled and halved
1 granny smith apple, quartered and cored
200g prunes pitted
200g dried apricots
200g dates pitted
150g apple cider vinegar
50g coconut sugar
1 tsp salt
1 tsp allspice
1 tsp cinnamon, ground
½ tsp cloves, ground

 

Method

1. Grate ginger, place in food processor.

2. Grate onion and apple, add to bowl of food processor.

3. Add prunes, apricots and dates and process until combined, scraping down sides as needed.

4. Add apple cider vinegar, sugar, salt, allspice, cinnamon and cloves, mix until combined.

5. Cook for 30 minutes on the stove on medium-low, stirring occasionally.

 

Store in refrigerator in airtight container or glass jar.

Serve with roasted meats, cheese or savoury pastries.

 

Share your Christmas creations with us on Instagram with #myTWC

 

Alyce Alexandra’s Christmas Chutney

Alyce Alexandra’s Christmas Chutney

Alyce Alexandra | November 19, 2018

 

This recipe is vegetarian, vegan, dairy-free, gluten-free and yields two cups of chutney. Make a bigger batch to gift small jars to friends and family as a zero-waste Christmas treat this year.

 

Ingredients

5cm knob ginger, peeled & grated
1 onion, peeled and halved
1 granny smith apple, quartered and cored
200g prunes pitted
200g dried apricots
200g dates pitted
150g apple cider vinegar
50g coconut sugar
1 tsp salt
1 tsp allspice
1 tsp cinnamon, ground
½ tsp cloves, ground

 

Method

1. Grate ginger, place in food processor.

2. Grate onion and apple, add to bowl of food processor.

3. Add prunes, apricots and dates and process until combined, scraping down sides as needed.

4. Add apple cider vinegar, sugar, salt, allspice, cinnamon and cloves, mix until combined.

5. Cook for 30 minutes on the stove on medium-low, stirring occasionally.

 

Store in refrigerator in airtight container or glass jar.

Serve with roasted meats, cheese or savoury pastries.

 

Share your Christmas creations with us on Instagram with #myTWC

 

Low-Carb Granola

Low-Carb Granola

Alyce Alexandra | September 14, 2018

 

I know some people love a sweet breakfast, and while there are plenty of sweet options most of these lack all-important protein and are loaded with carbs and sugar, which is not a great way to start the day. This recipe uses high-protein nuts and seeds to create a delicious sweet granola the whole family will love. If you are on a low-carb diet this recipe is about to become your new best friend!

This recipe is:
Gluten free
Dairy-free
Vegan
Vegetarian
Low-carb

The recipe makes 6 cups of granola

Ingredients

200g almonds
100g hazelnuts
100g macadamias
1tsp vanilla paste
60g xylitol (or coconut sugar)
100g coconut oil melted
50g sunflower seeds
50g pumpkin seeds
50g shredded coconut
30g sesame seeds
30g chia seeds

 

Thermomix Method

1. Preheat oven to 150°C.

2. Place almonds, hazelnuts and macadamias in TM bowl, chop for 1 second, speed 6. Set aside.

3. Without cleaning bowl, add vanilla bean and xylitol, mill for 20 seconds, speed 9.

4. Add coconut oil, melt for 3 minutes, 100°C, speed 2.

5. Add chopped nuts, sunflower seeds, pumpkin seeds, shredded coconut, sesame seeds and chia seeds. Mix for 20 seconds, reverse speed 3. Spread mixture evenly on two lined baking trays.

6. Toast in the oven for 10 minutes. Stir and continue to toast for a further 10 minutes, or until caramelised.

 

Conventional Method

1. Preheat oven to 150°C.

2. Place almonds, hazelnuts and macadamias in a food processor and pulse until chopped into pieces, but not too fine.

3. Add vanilla bean paste and xylitol, pulse until combined.

4. Pour nut mixture into a large bowl and add melted coconut oil

5. Add sunflower seeds, pumpkin seeds, shredded coconut, sesame seeds and chia seeds. Mix until combined.

6. Toast in the oven for 10 minutes. Stir and continue to toast for a further 10 minutes, or until caramelised.

7. Allow mixture to cool then transfer to store in an airtight jar.

 

Share your wholefood creations with us on Instagram using #myTWC