Conchiglie with broccoli and fried mushrooms recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 343 calories / serving
  • Healthy
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Cook the conchiglie in a large saucepan of boiling, salted water until 'al dente'; usually 8-10 minutes.

Meanwhile, heat the olive oil in a large frying pan over a moderate heat and sauté the mushrooms with a little seasoning, tossing and stirring occasionally, until softened. Continue to cook over a reduced heat for 3-4 minutes.

Drain the pasta, making sure you keep the cooking water. Bring the cooking water back to the boil and blanch the broccoli for 1 minute. Drain and toss with the pasta in the saucepan.

Stir in the mushrooms and spoon the pasta onto serving plates. Garnish with a pinch of the chilli flakes and season with salt and black pepper. Serve immediately.

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  • Ingredients

  • 300g conchiglie
  • 40ml olive oil
  • 200g tender stem broccoli, large florets halved
  • 125g Portobello mushrooms, chopped
  • pinch of dried chilli flakes
  • salt
  • pepper
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  • Energy 1454kj 343kcal 17%
  • Fat 7.7g 11%
  • Saturates 1.2g 6%
  • Sugars 5.8g 6%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 61.3g Protein 11.3g Fibre 5.7g


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