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Vickys Fusilli & Veg With Anchovy Glaze, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Fusilli & Veg with Anchovy Glaze, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 20 minutes
Serving : 4
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Prepare the ingredients before making Vickys Fusilli & Veg with Anchovy Glaze, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Fusilli & Veg with Anchovy Glaze, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Fusilli & Veg with Anchovy Glaze, Gluten, Dairy, Egg & Soy-Free

  • 400 grams gf fusilli pasta
  • 50 grams anchovy fillets in oil, drained and roughly chopped - reserve oil
  • 1 1/2 tbsp oil from anchovy jar
  • 2 clove garlic, finely chopped
  • 1/2 tsp chilli flakes or to taste
  • 250 grams small broccoli florets
  • 100 grams sweetcorn
  • 1 salt & pepper to taste

How to Make Vickys Fusilli & Veg with Anchovy Glaze, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Vickys Fusilli & Veg with Anchovy Glaze, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Start cooking the pasta in boiling, salted water according to the pack instructions
  • Step 2
  • Add the broccoli and sweetcorn to the pasta pan when the pasta is almost ready and cook them through
  • Step 3
  • Meanwhile, heat the anchovy oil in a frying pan then add in the anchovies and garlic
  • Step 4
  • Cook until the anchovies have melted down and formed a paste with the oil, it'll just take seconds
  • Step 5
  • Stir in the chilli flakes and take the pan off the heat
  • Step 6
  • Drain the pasta but reserve the pan water
  • Step 7
  • Pour the pasta and veg into the frying pan and coat with the anchovy paste
  • Step 8
  • Add some of the pasta water to thin the anchovy coating
  • Step 9
  • Season to taste and serve immediately
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