Chorizo-spaghetti

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

, 30 April 2019

(33 votes)

Spaghetti with broccoli and chorizo

  • Prep: 5 Mins
    Cook: 15 Mins

  • Serves: 4

  • Price: £1.24 per serving

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Nutritional Info
Each 331g serving contains

  • Energy

    1593KJ

    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

  • 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.

  • Meanwhile, cook the spaghetti according to the pack instructions and drain, reserving 50ml of the pasta water.

  • Add the spaghetti and the reserved pasta water to the frying pan. Toss with the chorizo and veg mixture to coat.

  • Put the baby leaf salad in a serving bowl and top with the spring onions.

  • Divide the spaghetti between 4 plates, sprinkle with the parsley and season with black pepper. Serve with the salad.