Penne with chorizo & broccoli
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
Cook the penne following pack instructions, adding the broccoli for the final 3 mins. When cooked, drain, reserving a splash of the cooking water.
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.
Serve in bowls, scattered with a few rocket leaves and some grated Parmesan, if you like.