Professor Tim Spector’s Broccoli and Walnut Orecchiette is a perfect example of how pasta can be a base for building flavour and texture while supporting a healthy blood sugar response. The walnuts provide healthy fats, while the broccoli adds fibre—both help slow down sugar absorption. It’s a fuss-free, satisfying, and gut-friendly meal.
Broccoli and Walnut Orecchiette with Cherry Tomato Sauce
Serves 2
Ingredients:
- 3½ oz / 100g orecchiette
- 1 cup / 150g cherry tomatoes
- ¾ cup / 80g walnut pieces
- 2 tbsp Boosting Bouillon or nutritional yeast
- 1 large head broccoli (12 oz / 350g), cut into small florets
- Salt and black pepper
- Top-up: Nut Crumb
- Swap: Parmesan can be used instead of Boosting Bouillon
Directions:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook for 10 minutes.
- While the pasta cooks, place the cherry tomatoes, walnuts, and Boosting Bouillon into a food processor. Add a pinch of salt and pepper and blend into a chunky paste.
- After the pasta has cooked for 10 minutes, add the broccoli florets to the pot and cook for 2 more minutes.
- Drain everything, reserving about 6 tbsp / 100ml of the cooking water.
- Return the saucepan to the stove and add the walnut-tomato paste along with most of the reserved cooking water. Heat through for 1 minute.
- Return the pasta and broccoli to the pan, toss everything to coat well. Add a splash more water if needed. Season with salt and pepper, and serve.
