Penne with chorizo & broccoli
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Penne with chorizo & broccoli

By Lucy Netherton

Contains pork – recipe is for non-Muslims only
Fuse Italian pasta with spicy, Spanish paprika sausage in this midweek supper with greens and cream cheese

  • Prep:5 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 541
  • fat 19g
  • saturates 8g
  • carbs 60g
  • sugars 7g
  • fibre 4g
  • protein 32g
  • salt 1.5g

Ingredients

  • 400g penne
  • small head of broccoli, broken into small florets
  • 200g cooking chorizo, diced
  • 2 garlic cloves, crushed
  • 1 tbsp fennel seed
  • 200g low-fat cream cheese with garlic & herbs
  • parmesan and rocket leaves, to serve

Method

  1. Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.

  2. Meanwhile, fry the chorizo in a large dry frying pan until it starts to turn golden and release its oils. Add the garlic and fennel seeds, and cook for 1 min more. When the penne is cooked, tip it into the pan with the chorizo. Add the cream cheese, stir together until melted, adding a splash of the reserved cooking water so the sauce coats the pasta.

  3. Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.

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