Tomato Spaghetti with Parmesan Crunch

Steps

1. Preheat oven to 200°C. Bring a large pot of salted water to the boil. Bake Parmesan crunch. Toss almonds, Parmesan and breadcrumbs in a bowl. Spread in a thin layer on a lined oven tray and cook for 7-10 minutes, or until golden and crisp. Set aside to cool, then break into pieces.
2. Prep veggies.
3. Cook spaghetti & broccoli. Cook pasta in boiling water for about 8 minutes, then add broccoli and cook a further 2-3 minutes, until both are just tender. Reserve 1 cup pasta water. Drain pasta and broccoli and return to pot with a drizzle of olive oil to avoid sticking.
4. Cook mushrooms. Heat a drizzle of oil in a large fry-pan on high heat. Cook mushrooms for 3-4 minutes, until tender.
5. Finish spaghetti. Reduce heat to low, add garlic, canned cherry tomatoes, sugar, a pinch of salt and cook for 1-2 minutes, until sauce starts to thicken. Add basil pesto and 1/4 cup of reserved pasta water. Remove from heat and toss with pasta and broccoli to combine. Add a little more pasta water if required. Season to taste.
6. Serve spaghetti topped with cherry tomatoes, Parmesan crumb and basil.