This easy and delicious Jamie Oliver Broccoli Pasta from his 15-Minute Meals is a quick, nutritious dish packed with flavor. The creamy anchovy and Parmesan sauce pairs perfectly with fresh broccoli, basil, and toasted pine nuts. It’s a flexible recipe that can be customized with common ingredients you have on hand!
Ingredients Needed
For the pasta:
- 320g (11.3 oz) dried orecchiette
- 1 bunch of fresh basil
- 1 x 50g (1.75 oz) tin of anchovy fillets in olive oil
- 1 lemon
- 2 cloves of garlic
- 1 dried red chilli
- 30g (1 oz) Parmesan cheese, plus extra to serve
- 1 large head of broccoli
- 50g (1.75 oz) pine nuts
For the salad:
- 2 carrots
- 1 ripe avocado
- 3 ripe mixed-colour tomatoes
- 2 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- 70g (2.5 oz) rocket (arugula)
How To Make Broccoli Pasta 15 Minute Meals
- Cook the pasta: Put the pasta into a large lidded casserole pan, cover with boiling salted water, and cook according to the package instructions.
- Prepare the sauce: In a liquidizer, combine the basil, and anchovies with 1 tbsp of their oil, zest and juice of the lemon, and a splash of boiling water. Squash in the garlic, crumble in the dried chilli, and finely grate in the Parmesan. Whiz until smooth, then pour into a large bowl.
- Add the broccoli: Cut the florets off the broccoli and add them to the pasta pan. Cover with the lid.
- Make the salad: Grate the broccoli stalk and carrots coarsely onto a board. Squeeze and squish the avocado, discarding the skin and stone. Roughly chop the tomatoes. Season with salt and pepper, then drizzle with olive oil and balsamic vinegar. Add the rocket (arugula) and toss together.
- Toast the pine nuts: In a small frying pan over low heat, toast the pine nuts until lightly golden, then remove from the heat.
- Combine pasta and sauce: Drain the pasta and broccoli, reserving a cup of the cooking water. Add the pasta to the bowl of sauce and toss together, adding cooking water as needed to loosen the sauce.
- Serve: Pour the pasta onto a platter, finely grate over extra Parmesan, scatter over the toasted pine nuts, and serve with the salad on the side.
Recipe Tips
- Toast pine nuts carefully: Toast the pine nuts on low heat to prevent burning. Stir them often and remove them from the pan once they’re golden.
- Adjust pasta cooking time: Be sure to cook your orecchiette according to the packet instructions to ensure it’s perfectly al dente.
- Add pasta water to the sauce: Save a cup of pasta cooking water before draining. This starchy water helps to thicken the sauce and make it creamier.
- Customize the salad: Feel free to swap ingredients in the salad. You can use spinach instead of rocket or add extra veggies like cucumber for a refreshing twist.
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftover broccoli pasta cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 2 days.
- Freeze: Allow the pasta to cool completely before freezing. Store in an airtight container or freezer bag for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Heat the pasta in a pan over low heat with a splash of water or extra sauce to prevent it from drying out. Stir occasionally for about 5-7 minutes until heated through.
Nutrition Facts
Serving Size: 1 serving (out of 4)
- Calories: 644
- Total Fat: 32g
- Saturated Fat: 4.5g
- Cholesterol: 15mg
- Sodium: 665mg
- Potassium: 859mg
- Total Carbohydrate: 75g
- Dietary Fiber: 8g
- Sugars: 7g
- Protein: 17g
Try More Jamie Oliver Recipes:
- Jamie Oliver Broccoli Pasta Bake
- Jamie Oliver Salmon And Broccoli Pasta
- Jamie Oliver Broccoli Pasta
- Jamie Oliver 5 Ingredients Asparagus Pasta
Jamie Oliver Broccoli Pasta 15 Minute Meals
Description
This easy and delicious Jamie Oliver Broccoli Pasta from his 15-Minute Meals is a quick, nutritious dish packed with flavor. The creamy anchovy and Parmesan sauce pairs perfectly with fresh broccoli, basil, and toasted pine nuts. It’s a flexible recipe that can be customized with common ingredients you have on hand!
Ingredients
For the pasta:
For the salad:
Instructions
- Cook the pasta: Put the pasta into a large lidded casserole pan, cover with boiling salted water, and cook according to the package instructions.
- Prepare the sauce: In a liquidizer, combine the basil, and anchovies with 1 tbsp of their oil, zest and juice of the lemon, and a splash of boiling water. Squash in the garlic, crumble in the dried chilli, and finely grate in the Parmesan. Whiz until smooth, then pour into a large bowl.
- Add the broccoli: Cut the florets off the broccoli and add them to the pasta pan. Cover with the lid.
- Make the salad: Grate the broccoli stalk and carrots coarsely onto a board. Squeeze and squish the avocado, discarding the skin and stone. Roughly chop the tomatoes. Season with salt and pepper, then drizzle with olive oil and balsamic vinegar. Add the rocket (arugula) and toss together.
- Toast the pine nuts: In a small frying pan over low heat, toast the pine nuts until lightly golden, then remove from the heat.
- Combine pasta and sauce: Drain the pasta and broccoli, reserving a cup of the cooking water. Add the pasta to the bowl of sauce and toss together, adding cooking water as needed to loosen the sauce.
- Serve: Pour the pasta onto a platter, finely grate over extra Parmesan, scatter over the toasted pine nuts, and serve with the salad on the side.
Notes
- Toast pine nuts carefully: Toast the pine nuts on low heat to prevent burning. Stir them often and remove them from the pan once they’re golden.
- Adjust pasta cooking time: Be sure to cook your orecchiette according to the packet instructions to ensure it’s perfectly al dente.7
- Add pasta water to the sauce: Save a cup of pasta cooking water before draining. This starchy water helps to thicken the sauce and make it creamier.
- Customize the salad: Feel free to swap ingredients in the salad. You can use spinach instead of rocket or add extra veggies like cucumber for a refreshing twist.
Jamie Oliver Broccoli Pasta 15 Minute Meals