Roasted Tomato and Purple Sprouting Broccoli Pasta with Garlic and Chili

A flavorful and healthy pasta dish featuring sweet roasted tomatoes and slightly bitter purple sprouting broccoli, balanced with garlic, chili flakes, and a touch of parmesan.

Prep Time

15 minutes

Total Time

45 minutes

Calories

565 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.99/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

500gPurple Sprouting Broccoli(Cut into florets and smaller stems)

£1.75

500gCherry Tomatoes(Halved)

£2.50

4clovesGarlic(Minced)

£0.30

4tbspOlive Oil(Extra Virgin Olive Oil)

£0.40

0.5tspChili Flakes(Adjust to taste)

£0.05

1tspDried Oregano

£0.10

to tasteSalt

£0.01

to tasteBlack Pepper(Freshly Ground)

£0.02

350gPasta(Penne or fusilli work well)

£0.60

50gParmesan Cheese(Grated, plus extra for serving)

£1.50

0.3cupFresh Basil(Chopped, for garnish)

£0.75

Total Cost

£7.98

£1.99 per serving

Instructions

1.
Preheat oven to 200°C (400°F).
2.
In a large bowl, toss the purple sprouting broccoli and halved cherry tomatoes with olive oil, minced garlic, chili flakes, dried oregano, salt, and pepper. Spread evenly on a baking sheet.
3.
Roast in the preheated oven for 20-25 minutes, or until the tomatoes are softened and slightly caramelized and the broccoli is tender and slightly charred.
4.
While the vegetables are roasting, cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
5.
Once the vegetables are roasted and the pasta is cooked, add the roasted tomato and broccoli mixture to the pot with the drained pasta. Toss to combine.
6.
Add the grated parmesan cheese and a little pasta water at a time, tossing until the sauce reaches your desired consistency. It should be creamy and clinging to the pasta.
7.
Serve immediately, garnished with fresh basil and extra parmesan cheese.

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My Notes

Nutrition Information

Nutrition per serving (363g)

565 kcal / 2364 kJ

Carbs

68g

26% of RDA

Fat

24g

34% of RDA

Protein

24g

48% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

14 g

16% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For extra flavor, add a squeeze of lemon juice to the roasted vegetables just before serving.

If you don't have purple sprouting broccoli, regular broccoli can be substituted. You may need to adjust the roasting time.

To make this recipe vegan, omit the parmesan cheese and use a vegan parmesan alternative or nutritional yeast.

Add some toasted pine nuts for extra crunch and flavor.

Cooking Equipment

Oven

Stove

Large Pot

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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