Pasta with purple sprouting broccoli

Pasta with purple sprouting broccoli

Category: Main meal | Serves: 2 as a main course

Prep time: 20 minutes | Cooking time: 10–12 minutes


150g (5½oz) dried wholewheat fusilli (or other wholewheat pasta shape)

250g (9oz) purple sprouting broccoli (or other long-stemmed broccoli or standard broccoli)

1 tbsp olive oil

1 small red onion, chopped or thinly sliced

1 clove garlic, finely chopped

2 tbsp half-fat crème fraîche

1 small fresh red chilli, deseeded and finely chopped

Freshly ground black pepper, to taste

Mixed leaf salad and roasted cherry tomatoes, to serve

  1. Bring a large saucepan of water to boil. Add pasta; cover and cook for 10–12 minutes (or according to packet instructions) until al dente.
  2. Meanwhile, trim broccoli ends; chop rest into bite-sized pieces. Add to pasta pan about 5 minutes before pasta is ready; cook until tender.
  3. In the meantime, heat oil in a small, non-stick saucepan over a medium heat. Add red onion; sauté for 5 minutes or until softened. Add garlic and red chilli; sauté gently for 3–4 minutes. Remove from heat.
  4. Drain pasta and broccoli. Save a little cooking water. Return pasta to pan (away from heat), with about 3tbsp cooking water. Add onion mixture and crème fraîche; toss to mix well. Season with black pepper. Serve with salad and roasted cherry tomatoes.Pasta with purple sprouting broccoli

Cook's tips

  • Purple sprouting broccoli is in season from late January to early May. It is best eaten fresh – avoid any with wilted leaves or yellowy florets. Trim off any woody stems. If you can’t get hold of it, other broccoli will work well with this recipe.

Nutritional information

Pasta with purple sprouting broccoli nutritional information