Recipes

Spaghetti with Broccoli, Hot Smoked Salmon, Chilli, Lemon & Rocket

Hi, Scott here with this week’s recipe! This time, we’ve got a super simple pasta dish that comes together in the time it takes to cook the spaghetti.

Spaghetti with Broccoli, Hot Smoked Salmon, Chilli, Lemon & Rocket is packed with fresh flavours and a hint of heat. The key to this dish is making the most of your broccoli—using both the florets and the stalk. If you only have broccoli stalks, don’t worry! Just trim off the tough outer layer and chop the tender core into smaller pieces so it cooks at the same time as the florets.

So, let’s head to the kitchen and get started! As always, you can find this recipe and more on theveggrowerpodcast.co.uk and over on my Instagram, Seed to Table Plot 13.

Serves 4

Ingredients

  • 280g spaghetti
  • 100g diced white onion
  • 3 cloves garlic, chopped
  • 250g broccoli, cut into bite-sized pieces
  • 1 red chilli, sliced
  • Juice and zest of 1 lemon
  • 1 handful of fresh basil
  • 1 handful of rocket
  • 180g hot smoked salmon, flaked
  • 100ml white wine
  • 200ml double cream
  • Olive oil, for frying
  • Salt and pepper, to taste

Method

  1. Cook the spaghetti according to the packet instructions—usually around 10 minutes in boiling salted water.
  2. While the pasta cooks, heat a little olive oil in a large wok or saucepan with a lid over medium-high heat.
  3. Add the onions and garlic and fry for 2 minutes until softened.
  4. Stir in the broccoli and cook for 5 minutes, stirring occasionally.
  5. Pour in the white wine, cover with a lid, and steam for 3 minutes.
  6. Remove the lid and add the lemon juice and zest, followed by the double cream. Bring to a gentle boil.
  7. Stir in the hot smoked salmon, rocket, basil, and drained spaghetti, tossing everything together until well combined.
  8. Season with salt and pepper to taste, then serve immediately.

And that’s it—a quick, fresh, and flavour-packed pasta dish ready in minutes!

If you give this one a try, let me know by tagging me on Instagram or leaving a comment on the blog. Until next time, happy cooking!

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