• 6 spring onions, trimmed
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded
  • 1 tsp mustard powder
  • 250ml boiling vegetable stock
  • Large handful of fresh parsley
  • 500g fettuccine or other long pasta
  • 500g tenderstem broccoli, thinly sliced lengthways
  • 12 cherry tomatoes, halved (a mix of red and yellow looks great)
  • salt and freshly ground black pepper


    • Finely slice the green parts of the spring onions and set them aside. Put the white parts of the spring onions in a food processor along with the garlic, chilli, mustard powder, stock and parsley and blend until fairly smooth.
    • Cook the pasta according to the pack instructions, adding the broccoli for the last 3-4 minutes of the cooking time. Drain well, return to the pan and place over a high heat.
    • Pour in the stock mixture, toss well and cook for 1-2 minutes or until piping hot.
    • Divide between plates and top with tomatoes and reserved spring onions. Season to taste and serve hot.Credits: