Recipes
Recipes

Spaghetti with broccoli and chorizo

The spicy oil that comes out of the chorizo adds depth of flavour to the broccoli and tomatoes in this easy pasta dish

The spicy oil that comes out of the chorizo adds depth of flavour to the broccoli and tomatoes in this easy pasta dish

starstarstarstarstar
(33 votes)
Cooking Time

Cook: 20 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.24 per serving

Nutritional Information

Each 331g serving contains

Energy
1592kj
381kcal
19%
Fat
15.6g
Med
22%
Saturates
5.0g
Med
25%
Sugars
3.3g
Low
4%
Salt
1.42g
Med
24%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
481kj/115kcal

Ingredients

125g Extra Special Spicy Spanish Chorizo, sliced

250g pack tenderstem broccoli

1tsp Scratch Cook Chopped Garlic

125g cherry tomatoes, halved

500g pack fresh egg spaghetti

80g mild baby leaf salad

3 spring onions, sliced

1tbsp chopped flat-leaf parsley

Method

1
In a deep-sided frying pan, fry the chorizo on a medium heat for 5-6 mins until crisp. Add the broccoli, garlic and tomatoes and cook for 4-5 mins until the broccoli is tender.
2
Meanwhile, cook the spaghetti according to the pack instructions and drain, reserving 50ml of the pasta water.
3
Add the spaghetti and the reserved pasta water to the frying pan. Toss with the chorizo and veg mixture to coat.
4
Put the baby leaf salad in a serving bowl and top with the spring onions.
5
Divide the spaghetti between 4 plates, sprinkle with the parsley and season with black pepper. Serve with the salad.