Spaghetti with Broccoli, Basil and Parmesan Sauce with Garlic Bread Bites
- 100g unsalted butter
- 2 cloves garlic, crushed
- ½ bunch finely chopped parsley
- Salt and pepper to taste
- 6 bread rolls, torn into bite sized pieces
- ½ cup grated Homebrand mild cheese
- 500g Homebrand Spaghetti
- 1 head broccoli, chopped into florets
- 20g fresh basil leaves
- 250ml cream
- 50g grated parmesan cheese
- Drizzle of olive oil
- 2 Tbsp chopped parsley
- 1 Tbsp chopped basil
How to Cook Perfect Pasta
To make Garlic Bread Bites:
Preheat oven to 180°C. Lightly grease an oven tray.
Place butter and garlic in a heatproof bowl and microwave until melted. Add 1/4 bunch of parsley and season with salt and black pepper, mix well.
Pour a little of the butter mixture onto an oven tray. Place torn bread rolls on an oven tray in a single layer. Drizzle over remaining butter mixture and sprinkle over mild cheese and remaining 1/4 bunch of parsley. Bake for 20 minutes or until the cheese has melted and the top is golden and crusty.
To make the Spaghetti:
Cook pasta as per packet instructions. Drain and return to the saucepan until ready to serve.
Pour 1-2cm water into a saucepan, season with salt, bring to a boil then cook the broccoli for 2 – 3 minutes, or until just cooked. Drain well and place directly into a food processor with the fresh basil leaves, cream and parmesan. Season with salt and pepper then blend to a sauce. Pour directly onto the hot pasta. Toss well, drizzle with a little olive oil. Serve in bowls garnished with 2 Tbsp chopped parsley and 1 Tbsp chopped basil with wedges of garlic bread bites on the side.
By Jax Hamilton