An extremely umami pasta recipe that's great for a quick weeknight fix. It's vegetarian, too.
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Serves
4
Broccoli
Green Chillies
Garlic
Capers
Balsamic Vinegar
Vegetarian Parmesan
Fusilli
Parsley
Olive Oil
Serves
4
Broccoli
Green Chillies
Garlic
Capers
Balsamic Vinegar
Vegetarian Parmesan
Fusilli
Parsley
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Trim the broccoli stalk, then chop the broccoli into smaller chunks. Place the chunks into a food processor and blitz until minced. Peel the garlic cloves and finely mince, thinly slice the chilli. Grate the cheese.
Step 2.
Bring a large saucepan of salted water to the boil.
Step 3.
Meanwhile, drizzle the olive oil into a large frying pan over medium heat. Once hot, add the garlic, chilli, and capers. Cook for 2-3 mins, until softened. Add the balsamic and let it evaporate fully. Add the broccoli and cook until almost mushy, 6-7 mins.
Step 4.
Once the water is boiling, add the pasta in and cook for 3 mins until it’s just under al dente.
Step 5.
Using a slotted spoon, transfer the pasta into the broccoli. Add some pasta water and stir through until the sauce emulsifies and the broccoli breaks down even more.
Step 6.
Take it off the heat, stir through three-quarters of the greated cheese, adding more pasta water if necessary. Taste and season with salt and pepper, if needed.
Step 7.
Serve the pasta with a sprinkle of the remaining cheese and some chopped parsley.