Broccoli is chock-full of vitamins and is one of the top cancer-fighting foods. I use it in so many different ways, but this recipe below is a top winner for an easy mid-week meal. It’s always in my shopping basket, and, as you can see from the photos, I also make sure this is grown in the greenhouse. The fresh brocolli heads were in full bloom, and they almost looked too perfect to chop up! It’s always nicer to serve this immediately as you finish cooking it, but if you fancy keeping it for a bit of lunch the next day, make sure it goes straight in the fridge.
- 3/4 packet of spaghetti ( I love my natural multicolored carrot and spinach-infused spaghetti that just makes the dish more interesting, but normal spaghetti or even linguini is fine)
- 1 head of broccoli chopped into small quarters
- 5 heads of garlic, peeled and ‘bashed’ to flatten and break up
- 1 bullet chili, finely chopped ( leave this out if you are feeding kids)
- 2 eggs well beaten
- 250 ml of fresh double cream
- Salt and black pepper for seasoning
- 1 tsp of Cajun seasoning powder
- A splash of olive oil or truffle oil to finish
- 1 bunch of parsley finely chopped.
- 200 gms fresh Parmesan
Chop the brocolli into small, even-sized chunks.
Bring a large saucepan of water to boil, adding 1/2 tsp salt and a good glug of oil.
Once the water comes to a rolling boil, throw in the spaghetti, the broccoli and the garlic cloves. Let this cook for 9 minutes or until the spaghetti is cooked, and if it is too al dente, then cook for a further 3 minutes.
In the meantime, combine the cream, beaten eggs, salt and pepper, Cajun spice and bullet chilli.
Drain the spaghetti/ brocolli/ garlic mixture and reserve the stock.
Now very quickly, take a flat wooden spoon and ‘whip’ the spaghetti as shown, mashing the larger pieces of brocolli against the sides of the pan, breaking them down completely.
Now add the cream mixture, stirring in well.
Add 1 ladleful of the reserved stock, stir in well.
Add the parsley and generously grate over the Parmesan. Finish with a final trickle of truffle oil if you have some, otherwise use a good quality extra virgin olive oil.