This recipe is easy, quick and really big on flavour. The recipe will feed 8 hungry adults.
500g dried pasta
1 onion, chopped
2 cloves of garlic, minced
a handful of parsley
a handful of basil
2 heads of broccoli ( I know it sounds like you are about to feed an army!!!)
2,5ml black pepper
1 stock cube
250g cream cheese
30ml lemon juice
Cook the pasta according to the instructions on the packet.
Cut the broccoli florets from the stems and add them to the pasta during the last 2 minutes of cooking time.
Reserve 250ml of the pasta water before draining the pasta and the broccoli florets. Keep aside.
Chop the broccoli stems and add them to a large saucepan with a good dash of vegetable oil.
Turn the heat on to medium and add the onion and garlic. Cook until the onions are soft.
Add the 250ml pasta water and the stock cube and cook until the broccoli stems are soft.
Take the saucepan off the heat and pour the mixture into a liquidiser.
Add the parsley and basil and blitz. You are aiming to have a chunky, very thick sauce.
Pour this sauce back into the saucepan, add the salt and pepper and then stir the cream cheese into the mixture. Keep stirring until the cheese has melted and is incorporated into the rest of the sauce.
Add the lemon juice and stir through.
Now add the pasta and the broccoli florets. Stir the mixture so that everything is coated in the sauce.