The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
10g veg stock powder (use half)(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
- 1 unwaxed lemon (use half)
-
30g yellow pea crumb (use half)(yellow pea whole grain flour (100%))
-
20g raisins (use half)(Raisins, Sunflower Oil)
- 10g pine nuts (use half)
-
20g italian hard cheese (use half) (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
-
100g Anchovy fillets, simply marinated (use half) (Fish)(marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
- 90g Tenderstem broccoli (use half)
-
120g brown rice casarecce pasta (use half) (Soya)(Brown rice flour 100%)
- 1 chilli (use half)
- 2 garlic clove
- 1 fennel (use half)
- 1 onion (use half)
Allergens
Contains:
Eggs, Milk, Fish
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 121Kcal | 503Kcal |
| 504kJ | 2105kJ | |
| Fat | 2.7g | 11g |
| of which saturates | 0.8g | 3.5g |
| Carbohydrates | 18g | 76g |
| of which sugars | 3.7g | 15g |
| Protein | 6.5g | 27g |
| Salt | 0.47g | 2.0g |
| Fibre | 3.0g | 13g |
Ingredients
Ingredients
-
10g veg stock powder(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
- 2 garlic clove
- 1 chilli
-
120g brown rice casarecce pasta (Soya)(Brown rice flour 100%)
-
20g italian hard cheese (Eggs, Milk)(cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 onion
- 1 fennel
- 10g pine nuts
-
20g raisins(Raisins, Sunflower Oil)
- 90g Tenderstem broccoli
- 1 unwaxed lemon
-
100g Anchovy fillets, simply marinated (Fish)(marinated anchovy fillets (water, spirit vinegar, salt, citric acid), sunflower oil)
-
30g yellow pea crumb (use half)(yellow pea whole grain flour (100%))
Allergens
Contains:
Eggs, Milk, Fish
May Contain:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 133Kcal | 550Kcal |
| 557kJ | 2302kJ | |
| Fat | 4.7g | 20g |
| of which saturates | 1.1g | 4.7g |
| Carbohydrates | 17g | 71g |
| of which sugars | 3.6g | 15g |
| Protein | 6.0g | 25g |
| Salt | 0.47g | 2.0g |
| Fibre | 2.8g | 11g |
1/3 daily fibre
New
6 plants
Low sat fat
Sicilian-style Anchovy Pasta with Brown Rice Casarecce, Fennel & Pine Nuts
Get ready to be whisked off to the coast of Sicily with this vibrant pasta dish. Starring responsibly-sourced anchovies, perfectly balanced by sweet raisins and earthy fennel. Add pine nuts for the perfect crunch and nutty. Tenderstem broccoli for a pop of green. Brown rice casarecce soak up all the flavour. Finish with a generous sprinkle of cheesy, garlicky pangrattato. Buon appetito!
Cooking Instructions
Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a medium frying pan, a medium saucepan, a sieve, a grater & a measuring jug
Toast the pangrattato
- Finely chop or crush the garlic. Finely grate the cheese
- Heat the medium frying pan with 1/2 tsp olive oil on medium-high heat. Once hot, add the half pack of pea crumb, half the garlic and half the cheese. Toast for 2-3 mins, tossing regularly. Remove from the pan and set aside. Season to taste
Start caramelising
- Trim and thinly slice the fennel. Finely slice the onion
- Reheat the medium frying pan with 1 tbsp olive oil on medium heat. Once hot, add the onion and fennel. Season with salt and pepper and cook for 8-10 mins, until soft and golden. Add a splash of water if the pan gets too dry
Finish the prep & boil the pasta
- Meanwhile, add the stock and raisins to the measuring jug with 100ml boiling water (50ml for 1 person)
- Deseed and finely dice the chilli. Trim the broccoli then cut into thirds. Zest and quarter the lemon
- Bring the medium saucepan filled with salted hot water to the boil. Add the casarecce and simmer for 8-9 mins. Add the broccoli in the final 4-5 mins, then drain together
Build the flavour
- Add the pine nuts, chilli (for those who'd like the heat) and remaining garlic to the fennel pan. Cook for 1-2 mins, then add the liquid from the half pack of anchovies and the stock mixture. Bring to a simmer, then toss in the pasta and broccoli. Season with salt and pepper
- Squeeze in the juice from half the lemon and stir in the remaining cheese. Toss together. Add a splash more water if the sauce becomes too dry. Season to taste
Plate up
- Share the pasta between bowls. Top with the anchovies and sprinkle over the pangrattato and lemon zest. Garnish with the remaining lemon, cut into wedges
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.
By signing up to our mailing list you agree to the terms of our Privacy Policy.