Broccoli pasta salad with eggs & sunflower seeds

Pack in protein, carbohydrate and vitamins with this broccoli, pasta and eggs dish, a healthy vegetarian lunch to keep you going on a busy afternoon

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 436
  • fat 22g
  • saturates 4g
  • carbs 31g
  • sugars 5g
  • fibre 11g
  • protein 24g
  • salt 1.3g


  • 2 large eggs
  • 75g wholewheat penne
  • 160g broccoli florets
  • 160g fine beans, trimmed and halved
  • 1 tbsp white miso paste
  • 1 tsp grated ginger
  • 1 tbsp rapeseed oil
  • 2 tbsp sunflower seeds


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  1. Hard-boil the eggs for 8 mins, then shell and halve. Meanwhile, boil the pasta for 5 mins, add the broccoli and beans, and cook 5 mins more or until everything is tender.

  2. Drain, reserving the water, then tip the pasta and veg into a bowl and stir in the miso, ginger, oil and 4 tbsp pasta water. Serve topped with the eggs and seeds.

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