Source: Meera Sodha’s vegan recipe for broccoli and zhoug spaghetti
Broccoli and Zhoug Spaghetti
Servings 2 people
Ingredients
- 200 g tenderstem broccoli
- 30 g fresh coriander roughly chopped
- 15 g fresh parsley roughly chopped
- 1 jalapeños deseeded and finely chopped
- 0.75 tsp ground cumin
- 0.75 tsp ground coriander
- 2 pods cardamon seeds removed and crushed
- 0.75 tbsp lemon juice
- 5 tbsp olive oil
- 180 g spaghetti
- 40 g parmesan cheese grated
Instructions
- Remove the florets from the broccoli stem and roughly chop the stems and add them to a blender along with a tablespoon of olive oil, blitz to a mince in a food processor and scrape into a large bowl.
- Next, make the zhoug. Put the fresh coriander, parsley, chillies, cumin, ground coriander, cardamom, lemon juice, two tablespoons of oil and quarter-teaspoon of salt into the food processor and blitz to a smooth paste.
- In a large nonstick frying pan, heat the remaining two tablespoons of oil over a medium heat and, when hot, add the blitzed broccoli, the florets and a quarter-teaspoon of salt. Cook, stirring every now and then, for about 10 minutes, until sweet and soft, then turn off the heat.
- Cook the spaghetti in salted boiling water until al dente and, while it’s cooking, carefully dip a mug into the pot and collect a mugful of the hot pasta water.
- Drain the pasta, tip into the broccoli pan, add the zhoug and the cheese and toss to combine. Add some of the reserved pasta cooking water to loosen it – I used about four tablespoons – until it looks nice and saucy. Check for seasoning, adjusting the salt, chilli or lemon as you wish, then serve on plates or bowls and eat hot.
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