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South-American inspired bean and broccoli pasta

Nutritionist Laury Seller shares her take on vegan pasta con broccoli.
Laura Sugden
Lead Copywriter and Health Coach
February 06, 2020
2 min read

Cooking time: 30 minutes

Cheers to nutritionist, Laury Seller, aka @TheFrenchNutritionist for this cheeky little vegan dinner. (It has a spice in it that I'd never heard of - but made me giggle, and sent me into a very weird google rabbit hole.)

Why is this recipe good for my brain?

B, is for beans. And brain. And also for B vitamins. (Oh yeah, they're in Heights.) B vitamins are key for the function of your nervous system, and for enabling you to understand your own genetic code. Beans are full of them, and a great veggie/vegan source of B vitamins that can be tricky to find on a meat-free diet. Broccoli is the other brain-star here, with it's high levels of vitamin K and choline helping with memory and cognitive ability. Wrap it all up with some healthy glugs of EVOO, and you've got yourself a neurotrition feast.

This hearty recipe is full of flavours and perfect for a pasta night at home. Merkén gives a mild spicy kick to the dish, and the toasted pine nuts seal the deal! In addition to providing 2 of your 5 a day, this meal will also give you a boost of polyphenols from the beans and folate from the broccoli, two nutrients associated with improved cognitive function and brain health.

Ingredients:

For 2 people (preparation time: 25 min)

  • 120g cooked wholewheat pasta

  • 1 can of cannellini beans (250g)

  • 1 medium broccoli head, chopped into florets

  • 1 medium red onion, chopped

  • 2 tbsp extra virgin olive oil

  • 1 handful of toasted pine nuts

  • 2 tbsp of merkén spice

  • 2 tbsp of mixed herbs (oregano, thyme, parsley, sage)

  • 2 tbsp of garlic powder

Method:

  1. Cook the pasta according to package instruction until al dente.

  2. While pasta is cooking, boil or steam the broccoli florets for 6-7 minutes.

  3. In a large pan, heat 1 tbsp extra virgin olive oil over medium heat. Add the onion, stirring regularly until translucent.

  4. Add the merkén, mixed herbs and garlic. Add the broccoli, stir for 2 minutes, then add the cannellini beans. Salt to taste.

  5. Toss the cooked pasta into the pan, adding 1 tbsp of extra virgin olive oil to help combine the ingredients together.

  6. Before serving, sprinkle with toasted pine nuts and a pinch of merkén spice. Enjoy straight away!

For another delicious plant-based recipe, try our high protein summer salad.

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This product is not designed to replace a varied and balanced diet. Do not exceed stated dose. If you are pregnant, breastfeeding or taking any medication, please consult your doctor before use. Do not use it if the sachet has been opened. Store in a cool, dry place. Keep out of reach of children.