Friday, 11 October 2013

Spicy Broccoli Pasta

Spicy Broccoli Pasta

Having no idea what I was going to eat for dinner, not very much in the fridge, and no desire to go back out into the cold (it has got freezing over the last few days!), I seem to have come up with a real winner of a dinner, just by chance. Inspired by a Yottam Ottolenghi creation (I must recommend his book, Plenty, again - I was drooling just reading it), I created this Spicy Broccoli Pasta.

It is unusual, delicious, and best of all, easy! I would definitely pay good money for this in a restaurant, and I am looking forward to cooking it for guests sometime, to see their reactions. I had never tried the combination of broccoli and mint, but it was really lovely. I think it's the combination of the fiery spices and refreshing mint that makes this dish so surprisingly good. But I will leave it up to you to try it out and let me know what you think of it.

Spicy Broccoli Pasta (serves 2)

Ingredients:

100g butter
2 tbsp olive oil
1 medium onion, finely sliced
300g broccoli, chopped into florets
200g rigatoni
1/2 tsp ginger
1/2 tsp hot smoked paprika
1/2 tsp coriander
1/2 tsp chilli powder
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/2 tsp cinnamon 
1/2 tsp salt
black pepper, to taste
handful of fresh mint, finely chopped

Method:

Heat the butter and oil in a saucepan over a medium heat and add the onion. Cook gently for 10 - 15 minutes or until the onion is soft. Meanwhile, put the broccoli into a steaming basket over a pan of boiling water and cook for 10 - 15 minutes. Cook the pasta in boiling water according to packet instructions. When your onions are nicely softened, add the spices, salt and pepper, and stir well. Take off the heat. Add the pasta and broccoli to the sauce, and stir. Serve on plates, sprinkled with chopped mint.

3 comments:

  1. Thanks for stopping by Katie! Your blog looks great!
    I love all the spices you used in this pasta recipe, it must be really delicious.

    ReplyDelete
    Replies
    1. Thanks for visiting my blog too, Charlie, and for your kind comments! I am honestly so excited about making this again - it was the first thing I wanted to do when I finished eating it :-)

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