1 broccoli in small florets

1 red onion, in half rings

300g chestnut mushrooms, in quarters

1 tbsp soy sauce

1 handful of parsley, finely chopped

140g wholemeal penne


For the pesto

35g pine nuts

1 handful of basil

1 clove of garlic

3 tbsp olive oil

A dash of lemon juice

35 Parmesan cheese


Stir fry the broccoli florets al dente in a large pan with olive oil. Season with black pepper and salt. 

Meanwhile, put the ingredients for the pesto in the cutter. 

Add a dash of water, season with black pepper and salt and mix. 

Sauté the red onion in a large pan with olive oil. Add the mushrooms and the soy sauce and fry until nicely brown. Add plenty of parsley. Season with black pepper and salt. Finally add the broccoli florets and keep warm. 

Meanwhile, cook the pasta al dente. Check the wrapping for the correct cooking time. 

Serve the pasta with the pesto, mushrooms, red onion and broccoli. Finish with turmeric quinoa granola, Parmesan cheese and fresh basil.