Orecchiette with broccoli & mushrooms

Name: Orecchiette with broccoli & mushrooms
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper, ground allspice; 500 g Broccoli; 4 Anchovy fillets (glass); 200 g Mushrooms; 2 Garlic cloves; 4 Stem(s) flat leaf parsley; 400 g Pasta (e.g. orecchiette); 5 TABLESPOONS Olive oil

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper, ground allspice
500 g Broccoli
4 Anchovy fillets (glass)
200 g Mushrooms
2 Garlic cloves
4 Stem(s) flat leaf parsley
400 g Pasta (e.g. orecchiette)
5 TABLESPOONS Olive oil

Directions

1
Bring 3-4 l salt water (approx. 1 teaspoon salt per litre) to the boil. In the meantime clean the broccoli, cut into very small florets and wash. Rinse anchovies, dab dry, cut very small. Clean the mushrooms, wash them if necessary and cut them in half or quarters.
2
Peel garlic and chop finely. Wash parsley, shake dry, chop finely.
3
Add the noodles to the boiling water and cook according to the instructions on the packet. Add broccoli about 3 minutes before the end of cooking time. In the meantime heat 2 tablespoons of oil in a frying pan. Fry the mushrooms in it at medium heat for about 5 minutes.
4
Fry the anchovies and garlic briefly at the end. Season with salt and pepper.
5
Drain the pasta and broccoli and put them back into the pot. Add parsley, 3 tablespoons of oil and mushrooms and mix everything well. Season to taste with salt, pepper and a little pimento. Serve with freshly grated Parmesan cheese.