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  • 1 brown onion
  • 100g crème fraiche
  • 150g fusilloni pasta
  • 80g garden peas
  • 1 garlic clove
  • 40g Italian hard cheese
  • 80g tenderstem broccoli
  • 2 tomatoes
  • 1 vegetable stock cube
  • Butter
  • Salt & pepper


  1. Boil a kettle. Meanwhile, peel and finely chop the onion. Peel and finely chop (or grate) the garlic
  2. Add the fusilloni to a large pot of plenty of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the fusilloni for 10 min
  3. Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium heat. Once melted, add the chopped onion with a pinch of salt and cook for 8 min or until it’s softened
  4. Meanwhile, re-boil a kettle. Chop the tenderstem broccoli roughly. Dissolve the vegetable stock cube in 150ml boiled water 
  5. Once the fusilloni has been cooking for 10 min, add the garden peas and cook for a further 2 min
  6. Meanwhile, grate the Italian hard cheese 
  7. Once the peas have been cooking for 2 min, add the chopped Tenderstem broccoli and cook for a further 2 min or until everything is tender. Meanwhile, dice the tomatoes
  8. Once tender, drain the pasta and vegetables 
  9. Add the garlic to the softened onion and cook for 1 min. Add vegetable stock and bring to the boil over a high heat. Once boiling, reduce the heat to low and add the drained pastavegetables and diced tomato
  10. Add the grated cheese, a generous grind of black pepper and 1/2 [all] the crème fraiche
  11. Give everything a good mix! Serve the super-fuel veggie fusilli in large bowls. Enjoy
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