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    Lunch · British
    Vegetarian

    Broccoli & egg pasta salad with miso dressing

    Wholewheat penne with broccoli and green beans, dressed in miso and ginger and topped with halved boiled eggs. A steady lunch that holds you through the afternoon.

    Prep
    10 minutes
    Cook
    10 minutes
    Makes
    2 portions
    Difficulty
    Easy
    Broccoli & egg pasta salad with miso dressing

    In one portion

    These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.

    To see how one portion fits your day, work out your daily calories and protein.

    Calories
    460kcal
    Protein
    23g
    Carbs
    45g
    Fat
    21g

    Where the calories come from

    • Protein 20%
    • Carbs 39%
    • Fat 41%
    Fibre
    11.6 g
    Sugar
    6.8 g
    Salt
    1.28 g

    What it costs at Tesco

    Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.

    £1.26a portion

    We base this on how much of each product the recipe uses. Half a pack costs half the price.

    We last updated these Tesco prices on .

    Ingredients

    Amounts for
    • 2 eggs, hard-boiled, shelled and halved
    • 95g wholewheat penne
    • 200g broccoli, cut into florets
    • 200g green beans, trimmed and halved
    • 1 tbsp white miso paste
    • 2g fresh ginger, grated
    • 1 ¼ tbsp rapeseed oil
    • 2 ½ tbsp sunflower seeds, to top

    Method

    1. Lower the eggs into a pan of boiling water on the hob and give them 8 minutes. Cool them under cold water, which makes them easier to peel, then shell and halve them.

    2. While the eggs are on, bring a second pan of water to the boil and add the penne. After 5 minutes, add the broccoli and green beans to the same pan. Give everything another 5 minutes, until the pasta and vegetables are just tender.

    3. Scoop out a few tablespoons of the cooking water before you drain everything. Put the drained pasta and vegetables in a bowl with the rapeseed oil, ginger and miso. Pour in the saved water and stir until the miso loosens into a dressing.

    4. Finish with the egg halves on top and a scattering of sunflower seeds.

    Adapted from BBC Good Food

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