200g broccoli (Sainsbury’s tenderstem broccoli is ideal for this recipe)
300g pasta (penne or fusilli is good for this recipe)
1 tbsp olive oil
1 garlic clove
handful fresh basil leaves, washed and torn into small pieces
two handfuls finely grated VEGETARIAN Parmesan
Wash the leek, cut in half and finely slice. Cut the broccoli into small pieces.
Fill up your biggest pan two-thirds of the way with water and bring to a boil. Cook your pasta following the packet instructions and drain.
Peel the clove of garlic and bash with a rolling pin to squash slightly. Heat the oil in a saucepan, add the garlic and leek and fry gently for 5 minutes until soft. Add the broccoli and fry for a few minutes, add the basil, cover and steam for 2 minutes.
Spoon the vegetables over the pasta, add the cheese, toss together and serve.