Tenderstem Broccoli, Chilli and Garlic Spaghetti
User Reviews
5
-
Prep Time
7 mins
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Cook Time
13 mins
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Total Time
20 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Tenderstem Broccoli, Chilli and Garlic Spaghetti
Description
The recipe involves cooking spaghetti until just tender and separately blanching Tenderstem broccoli stems briefly to retain slight crunch and bright color. The garlic and sliced red chili are heated gently in olive oil to infuse the oil with flavor.
The cooked broccoli is drained and mixed with the garlic and chili oil, then combined with the drained spaghetti. Seasoned with freshly ground salt and pepper, the mixture is tossed to evenly distribute flavors and textures. The grated vegan hard cheese on top adds a savory finishing touch, providing both richness and umami.
This preparation makes for a straightforward, light pasta meal emphasizing fresh vegetables and subtle heat. The method enhances the taste of each ingredient without heavy sauces, making it suitable for a quick lunch or dinner. It pairs well with simple sides or a green salad to complement the flavors.
Ingredients
- 350 g spaghetti
- 450 g Tenderstem broccoli stems cut into 3 pieces
- 4 tblsp extra virgin olive oil
- 1 red chili pepper halved and finely sliced
- 4 Cloves garlic crushed
- salt freshly ground
- black pepper freshly ground
- vegan hard cheese finely grated
Instructions
- Cook the spaghetti according to the instructions.
- Bring a large pan of water to the boil and cook the Tenderstem broccoli for 3 minutes (no longer).
- Meanwhile gently heat the oil in a pan (a wok is ideal) and add the garlic and chilli to heat through.
- Drain the Tenderstem broccoli and toss in the oil mixture.
- Add the drained spaghetti, salt and pepper and toss again.
- Finally serve with plenty of vegan hard cheese.
User Reviews
Overall Rating
5
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