Prep
15 minCook
25 minLevel
MediumRating
/rating_off.png "1 Star")
Loading...| 500 g/1 lb 2 oz frozen broccoli 3 tablespoons olive oil 25 g/1 oz butter 1 onion, chopped | |
| 25 g/1 oz Parmesan cheese, freshly grated salt and pepper | |
| 4 tablespoons double cream | |
| 350 g/ 12 oz spaghetti |
| 1. | Parboil the broccoli in salted water for 10 minutes. |
| 2. | Heat the oil and butter in a frying pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes until softened. |
| 3. | Drain the broccoli, add to the frying pan and mix well. Stir in the cream and simmer gently for 10 minutes. |
| 4. | Transfer the mixture to a food processor and process to a puree. Season with salt and pepper to taste. |
| 5. | Meanwhile, cook the spaghetti in a large pan of salted, boiling water until al dente, then drain, toss with the broccoli and cream mixture, sprinkle with the Parmesan and serve. |
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