Broccoli & Basil Spaghetti |

Broccoli & Basil Spaghetti

Favourites 45

Prep Time: 15 Minutes | Cooking Time: 25 Minutes

Serves 4

Broccoli and basil may not seem like a winning combination, but they really work. Make sure you don't overcook the broccoli to keep this dish fresh and light. 


  • 1 tbsp + 1 tsp of fine sea salt
  • 170g / 6 oz of dried gluten free or whole grain spaghetti
  • 5 garlic cloves
  • 1 tbsp of coconut oil or ghee
  • 3 medium yellow onions, chopped
  • 1 litre/ 1¾ pints of vegetable stock
  • 1 large head of broccoli, stalk removed and florets separated
  • 2–3 tbsp of freshly squeezed lime juice
  • 1 tbsp of pure maple syrup
  • 1 tbsp of peeled, finely chopped fresh ginger
  • 25g/ 1 oz of basil leaves; reserve a couple of leaves to garnish
  • Cold-pressed olive oil, to serve
  • Sesame salt (optional)


  1. Fill a medium saucepan with water and bring to the boil.
  2. Add 1 tablespoon of the sea salt and the pasta, and cook until al dente, according to the packet instructions. Drain and cover to keep warm.
  3. Finely chop the garlic (no need to be too precise, since you’ll be blending everything). In a large stockpot or pan, melt the coconut oil over a medium heat. Add the onions and remaining teaspoon of salt and stir to coat. Cook for about 10 minutes, stirring occasionally, until the onions soften and begin to slightly caramelise. Add the garlic and cook for about 2 minutes until fragrant.
  4. Add the stock, bring to the boil and reduce the heat to low. Add the broccoli, remove the pot from the heat and leave to stand for 5 minutes.
  5. Transfer the soup to a blender and blend on high until smooth. Add the lime juice, maple syrup, ginger and basil leaves. Blend on high until incorporated. Season with salt.
  6. Portion out the spaghetti into four bowls. Ladle the soup over the top, garnish with basil and drizzle with olive oil. Sprinkle with sesame salt, if liked.


Recipe courtesy of Naturally Nourished by Sarah Britton (Jacqui Small, £20)