🌶️ Charred Jalapeño & Spring Onion Sauce with Tenderstem Broccoli

Written By Luke Giles

Smoky greens, bright citrus, and a proper kick — finished with Fuel Me Once for a filling, high-fibre base.

Ingredients

For the pasta

  • 1 pack Fuel Me Once pasta

For the sauce

  • 6 spring onions, trimmed

  • 2 fresh jalapeño chillies (deseeded for milder heat if preferred)

  • 1–3 garlic cloves, peeled

  • Large handful of coriander (including stems)

  • 1 thumb-sized piece of ginger, peeled

  • 50g Parmesan cheese

  • 50g whole almonds

  • 100ml extra virgin olive oil

  • Zest and juice of 2 limes

  • Salt & black pepper

Method

1. Char the vegetables
Place the spring onions, jalapeños, and garlic in a dry frying pan over a medium heat (or under a hot grill).

Allow them to char and blister, turning occasionally so they colour evenly.

  • Remove the garlic once browned

  • Remove the onions and chillies once softened and visibly charred

2. Make the sauce
Add the charred vegetables to a blender or food processor along with:

  • coriander

  • ginger

  • almonds

  • Parmesan

  • lime zest and juice

  • olive oil

  • a pinch of salt and pepper

Blend until smooth, or leave slightly textured.

3. Cook the Fuel Me Once pasta
Bring a pot of salted water to the boil and cook the pasta for 4–6 minutes, until tender but still holding shape.

Reserve a small cup of pasta water, then drain.

4. Combine
Toss the hot pasta with the sauce, adding a splash of pasta water to loosen and coat evenly.

5. Serve
Plate immediately. Finish with:

  • extra olive oil

  • black pepper

  • optional parmesan

Notes

  • A blender will give a smoother, brighter sauce

  • A food processor keeps more texture

  • Adjust lime to taste

  • Don’t skip the char — that’s where the flavour is

Built to be simple, filling, and properly satisfying.

Recipe Credit: Liam Colin Mitchell

Luke Giles
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