Orecchiette with Broccoli

By Dixie Elliott

Orecchiette with Broccoli
Quick and easy, vegetarian, seasonal and tasty. This pasta recipe has it all.

Serves 4

3 thick slices Italian ciabatta 
or sourdough bread, 
roughly chopped

1 tbsp olive oil

20g butter

1 long red chilli, deseeded, 
finely chopped, or ½ tsp 
dried chilli flakes

2 heads broccoli (500g), 
florets removed

500g orecchiette

extra-virgin olive oil, to serve

½ cup finely grated parmesan

1 Place bread into a food processor and process until coarse breadcrumbs form (you will need 
1 cup). Heat oil and butter in a non-stick frying pan over a medium heat. When butter has melted and is sizzling, add breadcrumbs and chilli.

2 Cook, stirring occasionally, for 5 minutes or until golden. Transfer to a bowl and cool.

3 Season with salt and pepper.

4 Cut florets into small pieces and place into a bowl. Cover with boiling water and stand for 2 minutes or until just tender. Drain.

5 Cook pasta in a large saucepan of boiling, salted water, until just tender as per packet instructions. Drain and return to pan.

6 Add broccoli and breadcrumb mixture. Toss until well combined. Spoon pasta into serving bowls. Drizzle with oil.

7 Top with grated parmesan and serve.



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