Meat-free Archives

Braai recipes

Carrots baked in coals

30 - 45 minutes

Tenderstem Broccoli-and-ricotta pasta bake

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

4 garlic cloves, finely chopped
1 chilli, sliced
2 T olive oil
2 x 400 g can cherry tomatoes
200 g Tenderstem broccoli, blanched
1⁄2 lemon, juiced
3 T olive oil
3 T Parmesan, grated
250 g ricotta cheese
250 g conchiglie pasta, cooked al dente
100 g cherry tomatoes, for serving
30 g Tenderstem broccoli, blanched, for serving

Method

Preheat the oven to 200°C.

Soften 3 cloves finely chopped garlic and sliced chilli in olive oil.

Add the cans cherry tomatoes, season and simmer. Meanwhile, mix blanched Tenderstem broccoli with a clove garlic, the juice of the lemon, olive oil, grated Parmesan and seasoning.

Add ricotta to the broccoli mixture and toss with cooked conchiglie pasta. Pour half the tomato sauce into a baking dish, top with the pasta and the remaining sauce, cherry tomatoes and blanched Tenderstem broccoli.

Top generously with grated Parmesan or cheese of your choice and bake until golden. Serve warm

Discover more savoury bake recipes here.

Potato latkes

Preserved lemon sesame cake with cream cheese frosting

Braaied paella

Omelette wraps filled with spicy coconut-fried potato

Smoky spring onion dip

Carrots baked in coals

Parusha Naidoo’s “gut-healing” guacamole

Smoky corn with spring onion cream cheese and maple syrup

Beetroot salad with hot cross bun croutons

Mixed baby veg and tofu vermicelli

Red cabbage-and-apple slaw with tamarind, turmeric and ginger dressing

Cheese-and-tomato braaibroodjie

Turmeric-fried eggs with coconut chutney

Marmalade-baked Camembert with home-made scones

Tenderstem Broccoli-and-ricotta pasta bake

Tenderstem Broccoli-and-ricotta pasta bake

Ingredients

Method