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.
Chop broccoli into florets and thinly slice stalks. Roughly chop florets. Finely chop eschalots and crush garlic.
Cook pasta in a large saucepan of salted, boiling water to the boil for 8 minutes or until al dente. Drain, reserving 30ml (1½ tablespoons) pasta water.
Meanwhile, 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 divide between two small bowls. Add chilli flakes to one bowl and stir to combine. Pick oregano leaves from their stems and roughly chop. Add oregano to second bowl and stir to combine. If you’re fine with spice, you can mix the chilli, oregano and breadcrumbs in one bowl. Wipe out frypan.
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 8 minutes or until reduced slightly.
Add pasta to frypan, toss with sauce and continue to cook for 3 minutes or until sauce has thickened. Toss salad leaves with your favourite dressing. Divide pasta between bowls and top with chilli crumb, oregano crumb and reserved parmesan. Serve with salad on the side.