Broccoli Pasta

1/2 Jar of NUJU Creamy Cauli Sauce 
1 Head of Broccoli 
2 Garlic Cloves, thinly sliced
1-2 Bird’s Eye Chillies, finely chopped 
1 Tsp Cumin Seeds 

1/2 - 1 Tsp Ground Fenugreek 
1 Slice of Stale Sourdough Bread, diced  

1 Lemon, zested and juiced 

15g Parmesan, grated
200g Pasta 
Olive Oil

To Garnish:
Extra Grated Parmesan 

Cook Time: 0035
Serves: 02

  1. Prep the vegetables first. Wash and cut the broccoli into florets and then slice into smaller pieces. Dice the broccoli stem too. 
  2. Peel and finely slice the garlic. Finely chop the chilli. Blitz or chop the stale bread into small pieces. 
  3. Get a pan of salted boiling water on the boil. Get a frying pan on medium/high heat and add a drizzle of olive oil. 
  4. Once hot add the garlic and chilli and fry for 2 minutes and then add the spices and fry until fragrant, about 3 minutes. 
  5. Meanwhile boil the broccoli for 2-3 minutes, or until tender. Drain and set aside. 
  6. In another frying pan over medium/high heat, add 1/2 tbsp olive oil. Once hot, add the bread and fry until golden. Add the grated parmesan and the zest of 1/2 a lemon. Stir and fry until golden. Set aside. 
  7. Get a saucepan of salted boiling water ready. 
  8. Add the Creamy Cauli sauce to the saucepan and 1 jar of water. Stir and bring to a simmer, then add the broccoli and simmer for 6-8 minutes. Once the broccoli has softened use a masher to mash the broccoli into smaller pieces. Season with salt, pepper and the other half of lemon, zested. 
  9. Cook the pasta according to instructions and add a ladleful of the pasta water to the broccoli and stir through. Add the pasta to the broccoli and grate some more parmesan on top. 
  10. Serve with the toasted bread on top and dig in!