There are lots of reasons people adopt a dairy free diet. You may have a dairy allergy, lactose intolerance or follow a vegan diet. If you are concerned that you may be short on calcium on a dairy free diet, worry not! There are lots of great Non dairy sources of calcium, and this recipe is full of them.
Broccoli, Almonds & edame beans are all top sources.
Watercress, Tahini, black strap molasses, dried figs, chickpeas & tofu are also calcium rich- but you won't find them in this recipe!
For this recipe I've used a bottle of this incredible lemon infused olive oil I was given (I think it was from Carluccios?) I'm completely obsessed with it. It just makes everything taste amazing! If you don't have any/ don't want to buy any, just use regular olive oil & squeeze the juice of a fresh lemon over the pasta.
I cheat & use ready toasted almond flakes, but if you want to toast your own it's easy. Just place the flaked almonds in a dry frying pan and cook over a medium heat for a couple of minutes until they start to brown.
serves 4 300g gluten free pasta of your choice
300g broccoli
2 red chillies deseeded & finely sliced
250g edame beans
4 tablespoons lemon infused olive oil
1 handful toasted almond flakes
salt & black pepper to taste
1. Cook your pasta according to the instructions on the packet. (TOP TIP. adding a tablespoon of light olive oil/rapeseed oil to the water helps prevent the pasta sticking.)
2. Meanwhile chop the broccoli into florets & then steam or boil the broccoli & edame beans until firm but tender.
3. Slice & de seed the chillies. (You can use red pepper if you prefer.) Place in a frying pan with a dessertspoon of light olive oil or other cooking oil. Stir fry over a medium heat for a few minutes until softened. Set to one side.
3. Drain the pasta, mix with the veg.
4. Mix the lemon oil into the pasta dish, add the sliced chilli & toasted almond flakes & season to taste.
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