Hit refresh on dinner tonight with our broccoli and sausage spaghetti. Featuring a nutty pesto, this dish is full of colour and flavour. On the table in just 30 minutes, it's a great option when you’re tight on time.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
350g wholemeal spaghetti
1 head broccoli, cut into small florets
¼ cup basil leaves
2 tbs toasted, slivered almonds
2 tbs finely grated parmesan
1 garlic clove, crushed
120g pkt baby rocket leaves
¼ cup (60ml) extra virgin olive oil
375g pkt Coles Simply Less Beef Sausages, casings removed
200g cherry tomatoes
Finely grated parmesan, extra, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the spaghetti in a saucepan of boiling water following packet directions or until al dente. Add the broccoli in the last 2 mins of cooking. Drain well, reserving ½ cup (125ml) of cooking liquid. Return the spaghetti to the pan.
Step 2
Meanwhile, process the basil, almonds, parmesan, garlic and half the rocket in a food processor until finely chopped. With the motor running, gradually add the oil in a thin, steady stream. Season with salt and pepper.
Step 3
Heat a large non-stick frying pan over high heat. Add the sausages and cook, breaking up with a wooden spoon, for 4 mins or until brown all over. Add the tomatoes and cook, tossing, for 2 mins or until tomatoes begin to soften.
Step 4
Add the sausage mixture, remaining rocket and pesto to the spaghetti and toss to combine. Divide among serving bowls. Top with extra parmesan.
