Charred Broccoli Pasta with Chilli and Goats Cheese

This Charred broccoli pasta is such a fabulous balance of flavours! Slightly salty, smoky with a hint of sweetness, all dressed with fabulous garlic, the hit of chilli and a fabulous creamy hit of goats cheese.

We had this for lunch last week, and I packaged up some for a friend. She says it heated up well, which I love knowing, because I can pass that info onto you guys!!!! So you can make dinner and have leftovers for lunch. Winner!!!

I used broccolini as it was on a great special this week! But you can use normal broccoli for this, it is just as good. You just have to cut the florets up a little so they cook in the time. The goats cheese in this isn't the usual crumbly creamy goats cheese that you buy in a log, this is a firmer goats cheese, with a texture similar to edam. It comes sliced in wedges (usually with a white or green wax rind) If you can't find it then some standard crumbly goats cheese will work well too. Or if you are a goats cheese hater, no cheese or parmesan will be good.

If you are a chilli fan then add extra, if you aren't then leave it out. Easy 🙂 but something I won't compromise on is the charring of the broccoli, this after all broccoli pasta, so you want the broccoli to be the star! You want it to get some really and black, that sweet and savoury hit is what flavours everything! I use a wok for my sauce as I know I can get it super hot and it will hold all of the broccolini easily.

Apologies, I am a bit distracted this evening as I put the sheep and the goat into their pen for the night and now they are back on the veranda! I don't know how they escaped, the door is still tied shut, there are no holes in the fence bigger than a coaster and the fence is as tall as me. Even if the goat managed to jump it, no way the sheep did! I am perplexed and a little crazed by it! It has happened before, and I thought perhaps they got through a small gap between the door and the post. But now I put a big slab of stone there, to make sure nothing can push it open. How are the crazy animals escaping!!!!

Tomorrow night I am planning a stake out. I am going to lock them up for the night and then sit in my car and watch. I have to know!!! It is driving me potty! I am going to sit in my car rather than just on the veranda - because there are mosquitos about at that time of night and I do not want to finish the stake out being eaten alive!

So whilst I go outside in my pjs and lock them up again I will leave you with my recipe for charred broccoli pasta with chilli and goats cheese.

Enjoy x

Print Recipe

No ratings yet

Charred Broccoli Pasta with Chilli and Goats Cheese

Prep Time2 mins

Cook Time10 mins

Total Time12 mins

Servings: 4

Author: Claire | Sprinkle and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Cook ModePrevent your screen from going dark

Ingredients

• 2 bunches of broccolini
• 2 garlic cloves
• 400 g linguine
• 2 tablespoon olive oil
• ¼ cup white wine
• 1 teaspoon chilli flakes
• 2 tablespoon extra virgin olive oil
• Salt and pepper
• 2 tablespoon freshly basil
• fresh goats cheese

Instructions

• Cut the broccolini in half. Then cut the stalky end in half again. Ste aside
• Feel and finely slice the garlic. Set aside.
• Get a large pan of water onto boil.
• Salt it generously and then add in the linguine.
• Place a wok or deep frying pan over a roaring flame and let the pan get super hot.
• Add in the olive oil and the prepared broccolini.
• Stir fry for 2-3 minutes until nice of charred.
• Add in the garlic and stir quickly to stop it burning.
• Pour in the wine and let it bubble and spit for a minute then turn off the heat.
• Sprinkle over the chilli flakes.
• Reserve a cup of the pasta cooking water, then drain and add it to the broccolini.
• Dress with the extra virgin olive oil.
• Add some pasta water to create a silky dressing for the pasta.
• Check the seasoning and serve with fresh basil and plenty of goats cheese.

Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes I think you might love. It isn't everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!

Subscribe today 🙂

RECIPE NEWSLETTER

Signup and get my FREE soup cookbook.

Yes subscribe me

By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.