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Broccoli, green chilli and smoked almond spaghetti
Broccoli, green chilli and smoked almond spaghetti
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Whip up a quick and delicious vegetarian spaghetti with a crunchy twist from smoked almonds.
Ingredients:
  • 375g dried spaghetti
  • 500g broccoli, cut into small florets
  • 100g reduced-fat ricotta, crumbled
  • 82.50 ml smoked almonds, roughly chopped
  • 2 green capsicums
  • 56.88 gm olive oil
  • 1 long green chilli, chopped
  • 1 tsp ground coriander
  • 10.00 gm ground cumin
  • 2 garlic cloves
  • 250.00 ml fresh coriander leaves
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh flat-leaf parsley leaves
  • 65.63 gm lemon juice
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Arrange the capsicums in a baking dish, drizzle them with 1 tablespoon of oil, and rub to coat evenly. Roast for 30 minutes until charred and softened. Transfer the capsicums to a bowl, cover with plastic wrap, and let them sit for 10 minutes to cool. Remove and discard the skin and seeds from the capsicums.
  • Combine capsicum, chilli, ground coriander, cumin, garlic, herbs, lemon juice, and remaining oil in a food processor and blend until smooth. Season with salt to taste.
  • In a saucepan of boiling, salted water, cook pasta according to packet instructions until tender. Add broccoli for the last 4 minutes of cooking. Reserve 1/4 cup of the cooking water before draining.
  • 1. Heat chili paste in a saucepan over medium heat until fragrant, stirring for 2 to 3 minutes. Add cooked pasta, reserved water, and broccoli. Mix well. Serve topped with ricotta and almonds.

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