zoom Linguine with spice-roasted broccoli & manouri

    Save to your scrapbook

    Linguine with spice-roasted broccoli & manouri

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Linguine with spice-roasted broccoli & manouri

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2


    1 tbsp olive oil
    40g Cooks’ Ingredients Harissa Paste
    3 shallots, thinly sliced
    300g Tenderstem broccoli, stems halved
     100g Essential Linguine
    30g manouri cheese, crumbled
    ½ x 25g pack flat leaf parsley, chopped


    1. Preheat the oven to 200ºC, gas mark 6. Combine the oil, harissa and shallots in a large bowl. Cook the broccoli for 2 minutes in plenty of lightly salted boiling water (enough to cook the pasta in later). Use a slotted spoon to transfer the broccoli to the spice mixture. Toss everything together, tip into a roasting tin and roast for 25 minutes.

    2. Meanwhile, cook the pasta in the reserved boiling water according to pack instructions, until tender. Drain briefly, so water still clings to the pasta, then return it to the saucepan.

    3. Scatter the cheese over the broccoli and roast for a further 2 minutes. Tip the pasta into the roasting tin along with the parsley. Mix well so the pasta is coated in the sauce and serve.

    Your recipe note

    Edit your recipe note

    Cook’s tip

    Manouri is a semi-soft Greek cheese that’s made using leftover whey from making feta, plus sheep and goat’s cream. It has a similar texture to feta but is milder and creamier with less ‘bite’. Crumble the remainder into salads or slice and grill to serve either with roasted vegetables or as a snack, with a crisp pear and drizzle of honey.


    Average user rating

    4 stars