• Half-fill a large saucepan with water and a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in the boiling water over high heat until ‘al dente’, 12 minutes.Drain fusilli, then return to saucepan. • Meanwhile, finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked lmonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli florets and soffritto mix, stirring, until softened, 3-4 minutes. • Add garlic and garlic & herb seasoning, then cook, stirring until fragrant, 1 minute. • Add tomato sugo, the water and brown sugar, then simmer until slightly thickened, 2-3 minutes.

• Stir baby leaves, chargrilled capsicum relish and the butter through the sauce, until leaves have wilted, 2 minutes. Season to taste with salt and pepper. • Remove pan from heat, then add the cooked fusilli and grated Parmesan cheese. Gently toss fusilli to coat in the sauce.

• Divide saucy Mediterranean broccoli fusilli between bowls. • Top with toasted almonds to serve. Enjoy!