Faster-than-your-fusilli broccoli & blue cheese pasta

Here’s a vegcentric, super speedy recipe that can be pulled together in the time it takes to boil pasta


Serves two

Pasta sufficient for 2
10-12 spears purple sprouting broccoli
1 clove garlic, minced
½-1 red chilli, depending on heat preference
4 stalks rosemary
30g (⅓ cup) hazelnuts, toasted
4 tbsp olive oil
4 tbsp red wine vinegar
Pinch of salt & pepper
60g blue cheese


    1. Bring a large pot of salted water to boil over a high heat. Keeping the lid on will speed things up.

    2. Meanwhile, trim the base of the stalks of the purple sprouting broccoli if they seem tough or woody. Chop into 2.5 cm lengths. Do not discard any part of the broccoli – all the leaves and stalks are equally delicious!

    3. Mince or finely grate the garlic clove; finely dice the red chilli; strip the rosemary leaves from their stalks and finely chop; and roughly chop the toasted hazelnuts – we like leaving these chunky and so aim to halve each hazelnut, but there’s no need to be too precious. And that’s all the ‘prep’ done!

    4. Throw your pasta into the boiling water; cook as per the packet’s instructions.

    5. Meanwhile, gently heat 4 tbsp of olive oil in a small frying pan or saucepan. Once warm, but by no means hot, add the garlic, chilli, rosemary, and hazelnuts. Keep the heat low/medium and fry these very gently for 2-4 mins. This short cooking time will take the raw edge off of these ingredients and allow their flavours to infuse into the oil, but keep them tasting fresh and pungent.

    6. Add 4 tbsp of red wine vinegar and continue cooking for 1 minute. This provides the all important acidic high note to this hot dressing.

    7. 3 minutes before your pasta is cooked, throw in the chopped purple sprouting broccoli; if you’ve reduced the heat you may want to turn it back up to keep things simmering.

    8. After 3 minutes drain your pasta and purple sprouting broccoli and return these to the saucepan. Pour over your dressing and be sure to use a rubber spatula to scrape in every last drop of that flavoursome oil. Add a generous pinch of salt and pepper and crumble in the blue cheese. Give everything a good stir before serving in warmed bowls and tucking in right away.

Suffolk based Joey O’Hare and Katy Taylor are a dynamic culinary couple who specialise in seasonal, vegcentric cooking. Joey took part in Masterchef the Professionals and has since led the development team of Europe’s fastest growing vegan start-up. Katy is the well-travelled flavour queen with all the ideas behind the recipes. Together they encapsulate the chef’s voice of authority and the home cook’s insight and approach; their recipes are speedy, accessible and always put flavour first.