Roasted broccoli is probably something we eat at least once a week, frequently twice. It is very easy to put together and is very flexible from a time perspective. I love it because in so simple a recipe you get a wonderful caramelized flavour, crispy texture, and a healthy side dish.
Those same reasons are why, when paired with almonds this is such a great vegetarian pasta recipe.
Creamy Pasta with Almonds and Roasted Broccoli(serves 2)
Turn your oven on to 425F. Place a large pot of water on to boil.
Wash your broccoli and chop it into small delicate florets, cutting them in half if necessary to make them bite sized. Place on a baking sheet and toss with the teaspoon of olive oil and a generous sprinkling of salt. When your oven has heated to temperature place the broccoli in the oven.
Meanwhile place a heavy saucepan over medium low heat. Melt the butter and sweat the shallots until soft. Roughly chop the almonds and add to the shallots along with the chilies and nutmeg. Cook for 2-3 minutes to toast the almonds and then add the cream along with a pinch of salt and freshly ground pepper. Allow the sauce to simmer very gently while you cook the pasta, stirring regularly.
Watch the broccoli carefully, you want it browned and slightly crispy. Remove from oven when it reaches this stage (should take approximately 15-20 minutes).
When the pasta water is boiling, salt the water and cook according to package directions.
Stir the broccoli and pasta into the sauce and taste for seasoning. Add salt and pepper as necessary and serve immediately.