Twirl your fork around this speedy vegetarian spaghetti. Smoked almonds give it crunch and amazing flavour.
Ingredients
- 375g dried spaghetti
- 500g broccoli, cut into small florets
- 100g reduced-fat ricotta, crumbled
- 1/3 cup smoked almonds, roughly chopped
Green chilli paste
- 2 green capsicums
- 1/4 cup olive oil
- 1 long green chilli, chopped
- 1 teaspoon ground coriander
- 1 tablespoon ground cumin
- 2 garlic cloves
- 1 cup fresh coriander leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 1/4 cup lemon juice
Method
- Step 1Make Green chilli paste Preheat oven to 180°C/160°C fan-forced. Place capsicums in a baking dish. Drizzle with 1 tablespoon oil. Rub to coat. Roast for 30 minutes or until charred and softened. Transfer to a bowl. Cover with plastic wrap. Set aside for 10 minutes to cool. Remove and discard skin and seeds from capsicums.
- Step 2Place capsicum, chilli, ground coriander, cumin, garlic, herbs, lemon juice and remaining oil in a food processor. Season with salt. Process until smooth.
- Step 3Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender, adding broccoli for the last 4 minutes. Drain, reserving 1/4 cup cooking water.
- Step 4Add chilli paste to saucepan over medium heat. Cook, stirring, for 2 to 3 minutes or until fragrant. Return pasta, reserved cooking water and broccoli to saucepan. Stir to combine. Serve sprinkled with ricotta and almonds.
- High fibre
- Low sodium
- Vegetarian
Nutrition
2617 kj
Energy
25.4g
Fat Total
3.7g
Saturated Fat
11.5g
Fibre
23.5g
Protein
5mg
Cholesterol
272mg
Sodium
69.4g
Carbs (total)
All nutrition values are per serve
- Author: Heidi Flett
- Image credit: Guy Bailey & Craig Wall
- Publication: Super Food Ideas
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