Broccoli and Chilli Spaghetti

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Broccoli is one of the nation’s favourite vegetables, which given its versatility and nutritional benefits is not surprising. This great supper dish can be almost ‘thrown together’ at the end of a busy day using fresh broccoli and store cupboard ingredients.


300g spaghetti
500g broccoli florets
3 tbsp sweet chilli sauce (45g)
1 tbsp tomato puree (30g)
3 tbsp olive oil (35g)
50g parmesan, grated
Salt and freshly ground black pepper


1: Cook the spaghetti in boiling, salted water for 10-12 minutes until tender then drain.

2: Meanwhile, bring 150ml water to the boil in a large frying pan and add the broccoli and 2 tbsp sweet chilli sauce, cook until the water has evaporated and the broccoli is tender.

3: Stir the remaining sweet chilli sauce, tomato puree, oil and parmesan into the spaghetti and stir in the broccoli. Season to taste and serve.

Recipes & Images courtesy of

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