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Broccoli, potato and sage fettuccine

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 400g fettuccine
  • 2 tablespoon olive oil
  • 2 medium potatoes, peeled, diced
  • 3 cloves garlic, sliced
  • 1 tablespoon sage, chopped
  • 2 cups broccoli florets
  • 1/2 cup pine nuts, toasted
  • 1 red onion, finely chopped
  • Shaved parmesan or vegetarian hard cheese, to serve


  • 1
    Cook fettuccine in a large pan of boiling water according to packet instructions. Drain, reserving 1 cup of liquid.
  • 2
    Heat oil in a large frying pan on medium. Cook potato for 5-7 mins stirring regularly until tender. Add onion, garlic and sage, cook for 3 mins. Increase heat to high and cook broccoli for 2 mins. Add reserved liquid to pan and simmer for another 1 min until broccoli is tender.
  • 3
    Stir through pine nuts and season with salt and pepper to taste. Add fettuccine and toss to combine. Serve pasta topped with shaved parmesan.

Source: taste.com.au


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