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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