Veggie Spaghetti Parmesan Crunch

Veggie Spaghetti Parmesan Crunch

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, October 14, 2018.



  • 1 broccoli
  • 350g spaghetti
  • 250g mushrooms
  • 1 can cherry tomatoes
  • 1 tsp sugar
  • ½ punnet cherry tomatoes
  • 100g garden pesto

Parmesan Crunch

  • 25g sliced almonds
  • 1 block finely grated Parmesan cheese
  • ½ cup panko breadcrumbs

To Serve

  • 1 bunch basil leaves, chopped (optional)

Have Handy

  • Olive oil


  1. Prep broccoli Preheat oven to 200ºC. Bring a large pot of salted water to the boil. Cut broccoli into small florets and set aside.
  2. Make Parmesan crunch In a small bowl mix almonds, Parmesan and breadcrumbs. Spread in a thin layer on a lined oven tray and cook for about 7-10 minutes, or until golden and crisp. Set aside to cool, then break into smaller pieces.
  3. Cook pasta Cook pasta in boiling water for about 8 minutes, then add broccoli and cook a further 2 minutes until both are just tender. Reserve 1 cup of pasta water. Drain and return to pot with a drizzle of olive oil to avoid sticking.
  4. Cook mushrooms While pasta cooks, thinly slice mushrooms. Heat a drizzle of oil in a large fry-pan on high heat. Cook mushrooms for 3-4 minutes, or until tender.
  5. Make sauce Reduce heat to low, add canned tomatoes, sugar, salt and cook for 1-2 minutes, until sauce starts to thicken. Add cherry tomatoes, garden pesto and ¼ cup of reserved pasta water. Remove from heat, toss with pasta and broccoli to combine. Season to taste.
  6. To serve Divide pasta between plates, top with Parmesan crumb and basil.

Nutritional Information

Energy 2145 kj
513 kcal
Protein 22.5g
Carbohydrate 62.5g
Fat 20.3g