Creamy Tomato, Mushroom & British Purple Sprouting Broccoli Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Boil a full kettle

Add your pasta to a pot of boiled water and bring to the boil over a high heat

Cook the pasta for 7-9 min (10–12 min for wholewheat) or until cooked with a slight bite

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Crumble your white cup mushrooms roughly into the pan with your hands and cook for 3-4 min or until the mushrooms have browned

While the mushrooms are browning, chop your purple sprouting broccoli in half

Once the pasta has 2-3 min left, add the halved broccoli to the pot and cook for 2-3 min or until everything is cooked with a slight bite

Once done, drain the pasta & purple sprouting broccoli, reserving a cup of the starchy pasta water

Once the mushrooms are browned, reduce the heat to medium-high

Add your roasted garlic paste to the pan with your tomato paste and give everything a good mix up

Cook for a further 2-3 min or until fragrant

Add your sun-dried tomato pesto, soft cheese and vegetable stock mix to the pan with a splash of the reserved starchy pasta water and stir it all together

Add the drained pasta & purple sprouting broccoli to the pan and give everything a good mix up until fully coated in the sauce

Remove the pan from the heat and stir through half your grated Italian hard cheese (save the rest for garnish!) – this is your creamy tomato, mushroom & purple sprouting broccoli pasta

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry