Quick broccoli pasta
Make broccoli the star of the show with this creamy broccoli pasta. This recipe is a doddle to prepare and will get you on your way to five a day.
Ingredients
- 150²µ/5½´Ç³ú rigatoni or penne pasta
- 3 spring onions
- 1 garlic clove
- 125²µ/4½´Ç³ú cherry tomatoes
- 150²µ/5½´Ç³ú broccoli
- 1 tbsp vegetable oil
- pinch chilli flakes, or to taste
- 75²µ/2¾´Ç³ú cream cheese
- salt and pepper
Method
Bring a large pan of salted water to the boil, add the pasta and cook for 12 minutes.
Meanwhile slice the spring onions, peel and finely grate the garlic, halve the tomatoes and thinly slice the broccoli florets and stalks.
Heat the oil in a large, deep frying pan. Add the spring onions and fry for 1 minute until soft. Add the garlic and chilli flakes and fry for 1 minute. Add the tomatoes, fry for a couple of minutes until they start to break down then add the broccoli. Fry for 2 minutes then add a ladle or small mug of the pasta water, give everything a stir and cover with a lid. Cook for 3-4 minutes until the broccoli is done, then remove the lid.
Drain the pasta, add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty more black pepper.
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