Chilli Broccoli Orecchiette

• Orecchiette(320 g)
• Broccoli(400 g)
• Garlic(4 cloves)
• Chili flakes(1 tsp)
• Olive oil(3 tbsp)
• Lemon(1)
• Vegetable Broth(300 ml)
• Nutritional Yeast(4 tbsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Bring a large pot of well-salted water to the boil. Meanwhile, cut the {Broccoli} into small florets and thinly slice the stalk, finely chop the {Garlic}, and zest and juice the {Lemon}.

   ~8 min

2. 2

   Cook the {Orecchiette} in the boiling water for 8 minutes. Add the {Broccoli} for the last 3 minutes so it turns tender enough to crush lightly with a spoon.

   ~8 min

3. 3

   Scoop out 300ml pasta water, then drain. Return the pot to medium heat with the {Olive oil}, {Garlic}, and {Chili flakes}. Cook for 1 minute until fragrant but not browned.

   ~2 min

4. 4

   Add the drained pasta and broccoli with the {Vegetable Stock}, {Salt}, {Black pepper}, lemon zest, and half the lemon juice. Toss hard for 2 to 3 minutes, crushing some broccoli into the orecchiette until a light glossy sauce clings to everything.

   ~3 min

5. 5

   Take off the heat and toss through the {Nutritional Yeast} if using. Add more lemon juice to taste, then serve straight away with extra black pepper over the top.

   ~4 min