Broccoli, green chilli and smoked almond spaghetti

Recipes / Vegetarian

Twirl your fork around this speedy vegetarian spaghetti. Smoked almonds give it crunch and amazing flavour.

Recipe «Broccoli, green chilli and smoked almond spaghetti» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 375g dried Barilla spaghetti, 500g broccoli, cut into small florets, 100g reduced-fat ricotta, crumbled, 1/3 cup smoked almonds, roughly chopped, 2 green capsicums , 1/4 cup olive oil, 1 long green chilli, chopped, 1 tsp ground coriander , 1 tbsp 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.

Ingredients:

  • 375g dried Barilla spaghetti 
  • 500g broccoli, cut into small florets 
  • 100g reduced-fat ricotta, crumbled 
  • 1/3 cup smoked almonds, roughly chopped 
  • 2 green capsicums 
  • 1/4 cup olive oil 
  • 1 long green chilli, chopped 
  • 1 tsp ground coriander 
  • 1 tbsp 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 

Instructions

  1. 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.
  2. Place capsicum, chilli, ground coriander, cumin, garlic, herbs, lemon juice and remaining oil in a food processor. Season with salt. Process until smooth.
  3. 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.
  4. 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.