Macaroni with mushrooms and purple broccoli

I made this recipe out of what I had in the fridge but am so pleased with it I’ll share it here. The earthiness of the dried mushroom complements the fresh purple broccoli perfectly. What an undervalued vegetable that is and reminds me of my happy allotment days! This recipe is quick and easy too – it took less time to make than to drink a cup of tea.


What you need
6 ripe plum tomatoes.
Good handful of purple sprouting broccoli spears.
8 closed cop mushrooms.
75g dried Porcini mushrooms.
6 chopped spring onions.
1 chopped garlic clove.
Bunch fresh parsley.
Teaspoon of chopped red chilli.
Enough macaroni for two people.
Salt and pepper to taste.
Grated Parmesan cheese to taste.
What you do
Set the dried mushrooms soaking in warm water.

Saute the spring onions, garlic and chilli in the olive until soft.
Start the macaroni cooking in salted boiling water.
Peel the plum tomatoes by immersing in hot water and then chop and add to the pan.
Drain the dried mushroom and chop into the mixture.
Add the chopped parsley.
Stir until hot throughout and toss with the cooked macaroni.
Season and sprinkle with the Parmesan.

That’s it.
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