this doctor cooks Vegan Food

Method

1. Preheat your grill to 220 degrees. 

2. Remove the stalk from the broccoli. Dice the stalk into small pieces and set aside. Blitz the broccoli florets using a food processor until it is a fine crumb.

3. Spread the broccoli crumb onto a baking tray, season with salt and pepper and grill for 8 minutes. 4 minutes in give it a mix so that it is evenly grilled. 

4. When the crumb is in the oven heat a large frying pan and add a dash of olive oil. When the oil is hot add your spinach until it wilts down. Once it has wilted remove from the pan and set aside. 

5. Next add the diced broccoli stalk and pan fry for 10 minutes so that they are nice and smokey. 

6. To another small frying pan add 2 tbsp of the pine nuts and toast for a couple of minutes. Set the nuts aside. 

7. Cook the penne pasta according to packet instructions 

8. Make a pesto using a food processor. Add half of the wilted spinach, broccoli crumb (bar 1 tbsp), remainder of the pine nuts, juice of 1 lemon, 2 tbsp olive oil, 3 tbsp water, salt and pepper. 

9. To the broccoli stalks add the pesto, rest of the spinach, 200mls of water and soy cream. Cook through on a low heat until the penne is ready. 

10. Transfer the penne using a slotted spoon into the pesto sauce making sure you reserve the cooking water. 

11. Taste and adjust the seasoning if needed. I use plenty of salt and black pepper. Top with the toasted pine nuts. and the 1 tbsp of the broccoli crumb.