Easy to make and done in under 30 minutes.
INGREDIENTS
- 2 tbsp extra virgin olive oil
- 1 head garlic
- 1 tsp dried thyme
- 3 cups vegetable broth
- 2 cups penne pasta
- lemon zest from half a lemon
- 1/4 cup finely grated Manchego cheese
- handful finely chopped parsley
- sea salt & black pepper
DIRECTIONS
- Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil
- Meanwhile, grab a head of garlic, remove the skins from the cloves and roughly chop the cloves of garlic
- After heating the olive oil for 3 to 4 minutes, add in the chopped garlic, mix with the olive oil, after 2 minutes and the garlic is lightly sauteed, add in 1 tsp dried thyme and mix together, then add in 3 cups vegetable broth and raise the heat to a high heat
- Once the broth comes to a boil, add in 2 cups penne pasta, mix together and then mix every 2 to 3 minutes, to ensure the pasta is evenly cooked and it doesn´t stick together
- After 10 minutes and most of the broth has been absorbed by the pasta, but there is some broth left, place a lid on the pan and lower the fire to a low-medium
- After simmering for 3 to 4 minutes, remove the lid, there should be a little broth left and the pasta cooked al dente, remove the pan from the heat
- Finely grate the zest of half a lemon over the pasta, lightly season everything with sea salt & black pepper, finely grate some Manchego cheese (or any cheese you like) over the pasta and sprinkle with finely chopped parsley, enjoy!
