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Broccoli Rabe, Macadamia & Chilli Spaghetti

Broccoli Rabe, Macadamia & Chilli Spaghetti

Broccoli Rabe, Macadamia & Chilli Spaghetti

This simple vegetarian pasta is quick and easy to make and a really tasty, healthy meals that’s perfect for the warmer months.

Serves: 2 as a side dish




  • 300g rice quinoa spaghetti
  • 6 tbsp extra-virgin olive oil
  • 1 bunch broccoli rabe, chopped
  • 1 long red chilli, diced
  • 4–5 cloves garlic, crushed
  • Sea salt & pepper, to taste
  • 1 cup macadamias, toasted
  • Zest & juice ½ lemon
  • 50g parmesan, finely grated
  1. Fill large saucepan with water and bring to boil. Cook spaghetti until al dente.
  2. In saucepan, heat 2 tbsp of olive oil.
  3. Sauté broccoli rabe, chilli and garlic for a few mins until broccoli rabe just starts to soften. Season.
  4. Once pasta is cooked, toss through broccoli rabe, garlic, chilli, macadamia nuts, lemon zest and juice and parmesan.
  5. Serve immediately.

Tip: To make this dish vegan, substitute the parmesan with a vegan parmesan.


Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.