Broccoli, cashew nut and chilli pasta

(4 ratings)
Broccoli, cashew nut and chilli pasta
Broccoli, cashew nut and chilli pasta
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This warming dish is vibrant, healthy and quick to throw together. It takes just a few ingredients, and the chances are you will already have them in the fridge. A really easy mid-week supper that has a nice kick to it from the addition of fresh chilli. Broccoli and chilli work perfectly together with a hint of garlic all tied together with some Parmesan cheese. Any leftovers can be kept for a healthy lunchbox treat the next day too. Try swapping pasta for quinoa for extra protein, rice works well with this dish too.


  • 100g broccoli, cut into florets
  • 150g penne pasta
  • 50g unsalted cashew nuts
  • 1 clove garlic, finely sliced
  • fresh red chilli, finely sliced
  • 15g unsalted butter
  • Dash olive oil
  • Handful Parmesan, grated
  • Salt and pepper

Make sure you keep an eye on the cashew nuts when they are cooking as they can burn easily.


  1. Bring a pan of water to a rolling boil and season with salt.
  2. Add the pasta and cook for 7 minutes. At this point, add the broccoli and boil for a further 5 minutes.
  3. Drain, reserving some of the cooking water.
  4. Heat a frying pan on a medium heat, drizzle in some olive oil and cook the cashew nuts until golden brown.
  5. Add the butter to the pan and the chilli and cook for a minute.
  6. Add the garlic and cook for a further minute.
  7. Throw the pasta and broccoli in and a tablespoon of cooking water and toss well. Add the parmesan cheese and season to taste.

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