Chilli broccoli red fusilli

by Kylee Newton

Cook time: 15 minsPrep time: 5 minsServes: 4

Good Food, Good Company is our series of easy, delicious recipes from some of our favourite cooks. Food to cook, eat and share in good company. Kylee Newton - preserver, cook, writer and educator shares her recipe for Chilli broccoli red fusilli.

“My cooking isn’t all about seasonality, it’s also about ‘using all’ of produce or an ingredient. In this recipe you get to ‘use it all’ and not waste the delicious stalk of broccoli, because it’s not just the florets we should be utilising. This recipe uses gluten free fusilli, it’s super simple yet packed with flavour, and can be on the table in a matter of minutes. The extra bonus is it can easily be transformed into vegetarian or vegan”

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200-220g broccoli head, stalk and leaves

4 tbsp extra virgin olive oil

4 cloves garlic, finely sliced

6 anchovy fillets in oil, optional, see below

½ tsp chilli flakes

flaky sea salt

freshly ground black pepper

260g red lentil fusilli

to serve

parmesan or grana Padano, finely grated, optional

20g sliced almonds, toasted

for the vegetarian friendly version

-omit the anchovies and at the end crumble through;

50-60g creamy feta

for the vegan friendly version

-omit the anchovies and parmesan and at the end sprinkle over;

15-20g nutritional yeast




Prep the broccoli and ‘use it all’, by cutting off any leaves, chopping off the florets and cutting the stalk into 1-2cm cubes. Prep the garlic and set everything aside, ready to go. 

Bring 4 litres of salted water to a rapid boil in a large saucepan then drop in the pasta, cook until al dente, about 5-6 minutes.

Warm the oil, on a low heat, in a large frying pan with high side and add the garlic slices. Gently sizzle, without browning, for 2-3 minutes. Add the anchovies, if using, and soften for 2 minutes before using a wooden spoon to break the fillets up into pieces. Add the chilli flakes and the broccoli leaves, florets and stalk cubes then season generously with a large pinch of salt and a good grind of black pepper. Raise the heat to medium and sauté for 2-3 minutes, adding 3-4 tablespoons of the pasta water into the pan.

Drain the pasta, keeping some of the pasta water aside for later. Stir in the fusilli through the broccoli, coating it evenly with the chilli mix and add a small ladle of pasta water to emulsify. If making the vegetarian version, crumble in and gently stir through the feta.

Serve with a grating of parmesan or a sprinkle of nutritional yeast, if making the vegan version, and toasted sliced almonds.