This is a simple pasta dish, which we serve with a topping of cashew parmesan. To make it easier, I use frozen broccoli florets, which saves me having to chop up a fresh broccoli. Plus I can then use just as much as I need. The following quantities serve two.
Ingredients
- 250g pasta (I use fusilli)
- 250g broccoli
- 3 tbsps olive oil
- 2 red chillies ( not too hot) – diced
- 2 cloves of garlic – peeled and crushed
- A pinch of salt
Method
- Boil the pasta in salted water according to the packet instructions
- In the meantime, heat the olive oil in a saute pan and add the broccoli, garlic and chilli. Fry these gently until the broccoli is soft and cooked. This should take about 10 minutes or so.
- Once cooked, remove the garlic cloves and add the broccoli and chilli to a blender. Blitz quickly until the broccoli is pureed
- Then return this to the saute pan and add the pasta, along with a few spoonfuls of pasta water to loosen the sauce.
- Cook everything together for a couple more minutes, stirring well to make sure all the pasta is coated in the sauce.
Comfort Cooking 
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