This fast-fix pasta is the perfect solution to weeknights that feel a little stretched. Packed with nutrient-dense broccoli cooked in a creamy, cheesy sauce, and topped with a golden crumb, it’s both speedy and satisfying. If you're not a chilli fan, just serve the flakes on the side for everyone to help themselves.
Bring a saucepan of salted water to the boil in preparation to cook the pasta in step 2. Cut broccoli into small florets and thinly slice stem. Finely chop eschalots and crush garlic.
Add pasta to boiling water and cook for 9-10 minutes or until al dente. Drain, reserving 30ml (1½ tablespoons) pasta cooking water. While pasta is cooking, continue with step 3.
Heat 20ml (1 tablespoon) olive oil in a frypan over medium heat. Add panko breadcrumbs and cook, stirring constantly, for 3 minutes or until golden brown. Remove from pan and place in a bowl. Pick oregano leaves from their stems and roughly chop. Add oregano and chilli flakes to breadcrumbs and stir to combine.
Heat remaining oil in frypan over medium heat. Add eschalot and garlic and cook, stirring, for 1 minute or until softened. Add broccoli and 20ml (1 tablespoon) water and cook, stirring occasionally, until broccoli is tender.
Add cream, most of the parmesan, reserving a little to serve, and reserved pasta water to pan and bring to a simmer. Season with salt and pepper and cook for 3–4 minutes or until reduced slightly.
Add pasta to pan and stir to coat in sauce. Toss salad leaves with your favourite dressing. Divide pasta between bowls and top with herb crumb and reserved parmesan. Serve with salad.