Twirl your fork around this speedy vegetarian spaghetti. Smoked almonds give it crunch and amazing flavour.
- Make 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.
- Place capsicum, chilli, ground coriander, cumin, garlic, herbs, lemon juice and remaining oil in a food processor. Season with salt. Process until smooth.
- Cook 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.
- Add 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.
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