Roasted broccoli and courgette casarecci w/ spinach, basil & chilli-sautéed pine nuts / Serves 2
- 1 small courgette, cut into small discs
- 1 small head of broccoli - florets only, cut into small pieces
- 4 tbsp olive oil
- 30g pine nuts
- 1.5 tsp pul biber
- 150-200g casarecci pasta or similar (depending on how hungry you are)
- 2 cloves garlic, finely sliced
- 1 red chilli, finely chopped
- 100g spinach, chopped
- 1/2 lemon - juice
- Salt and pepper
- 10 basil leaves, shredded
- Hard vegan cheese, grated to serve (optional)
Preheat the oven to 200C. Toss the sliced courgette and chopped broccoli in 2 tbsp olive oil with a pinch of sea salt and pepper. Place in a large oven dish and roast for 30 minutes, turning frequently until until crisp and golden at the edges.
Prepare your chilli pine nuts: in a small frying pan heat 1 tbsp olive oil, adding the pul biber and pine nuts. Stir for a few minutes, making sure the mixture doesn't catch, until the pine nuts are golden and the chillie flakes are beginning to darken. Remove from the heat and set aside.
Once the courgette and broccoli has been in the oven for 20 minutes, put the pasta on to cook in plenty of boiling water for 10-12 minutes until al dente. As soon as the pasta is on, heat the remaining 1 tbsp olive oil in a large frying pan and add the garlic and red chilli. Sauté for a couple of minutes, then add the chopped spinach and lemon juice, then reduce the heat and simmer until the spinach is wilted.
Once the courgette and broccoli have had 30 minutes (or once they're nicely roasted), remove from the oven and stir into the pan of spinach, garlic and chilli. Drain the pasta, then stir the pasta in with the vegetables and season to taste.
To serve, spoon the pasta and vegetable mix on each plate. Top with the pine nut and pul biber mix (including the oil residue) then sprinkle over the torn basil leaves and ground black pepper to taste. Add a small amount of grated vegan cheese if using - I used Violife Prosociano.