Servings
4
Prep time
Cook time
Recipe
Ingredients
- 800g broccoli florets
- 500g package orecchiette pasta
- 2 tbsp olive oil
- 1 small onion, finely diced
- 4 cloves garlic, finely chopped
- ½ tsp chilli flakes
- 1 tsp Vegemite
- 500mL vegetable stock
- 1 lemon
Method
- Separate the broccoli florets into smallish pieces and boil for 8 mins.
- Remove broccoli and set aside.
- Cook the pasta in the broccoli water.
- While it cooks, heat olive oil and sauté the onion, garlic, chilli and Vegemite.
- Add the broccoli to the pan, add the stock and cook for 5 mins longer.
- Gently mash the broccoli with a fork to form a rough sauce, and add ¼ cup of the pasta water to help create a silky sauce.
- Add the zest of the lemon and then season to taste.
- Finally, toss the orecchiette through and serve garnished with a squeeze of lemon juice and a sprinkle of chilli flakes.
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