Source: Meera Sodha’s vegan recipe for broccoli and zhoug spaghetti
Broccoli and Zhoug Spaghetti
Servings 4 people
- 1 head broccoli about 350g
- 60 g fresh coriander roughly chopped
- 3 jalapeños deseeded and finely chopped
- 1.5 tsp ground cumin
- 1.5 tsp ground coriander
- 0.5 tsp ground cardamon
- 1.5 tbsp lemon juice
- 5 tbsp olive oil
- 300 g spaghetti
- Chop off and discard any woody bits from the broccoli stem, then roughly chop the whole head into pieces, blitz to a mince in a food processor and scrape into a large bowl.
- Next, make the zhoug. Put the fresh coriander, parsley, chillies, cumin, ground coriander, cardamom, lemon juice, five tablespoons of oil and half a teaspoon of salt into the food processor and blitz to a smooth paste.
- In a large nonstick frying pan, heat the remaining two tablespoons of oil over a medium heat and, when hot, add the blitzed broccoli and a half-teaspoon of salt. Cook, stirring every now and then, for about 10 minutes, until sweet and soft, then turn off the heat.
- Cook the spaghetti in salted boiling water until al dente and, while it’s cooking, carefully dip a mug into the pot and collect a mugful of the hot pasta water.
- Drain the pasta, tip into the broccoli pan, add the zhoug and toss to combine. Add some of the reserved pasta cooking water to loosen it – I used about eight tablespoons – until it looks nice and saucy. Check for seasoning, adjusting the salt, chilli or lemon as you wish, then serve on plates or bowls and eat hot.