Ingredients

• 150g/5½oz rigatoni or penne pasta
• 3 spring onions
• 1 garlic clove
• 125g/4½oz cherry tomatoes
• 150g/5½oz broccoli
• 1 tbsp vegetable oil
• pinch chilli flakes
• or to taste
• 75g/2¾oz cream cheese
• salt and pepper

Directions

• Bring a large pan of salted water to the boil
• add the pasta and cook for 12 minutes.
• Meanwhile slice the spring onions
• peel and finely grate the garlic
• halve the tomatoes and thinly slice the broccoli florets and stalks.
• Heat the oil in a large
• deep frying pan. Add the spring onions and fry for 1 minute until soft. Add the garlic and chilli flakes and fry for 1 minute. Add the tomatoes
• fry for a couple of minutes until they start to break down then add the broccoli. Fry for 2 minutes then add a ladle or small mug of the pasta water
• give everything a stir and cover with a lid. Cook for 3-4 minutes until the broccoli is done
• then remove the lid.
• Drain the pasta
• add to the pan with the broccoli and stir to combine. Season with salt and pepper. Stir through the cream cheese and finish with plenty more black pepper.