Red chilli and broccoli pasta

Red chilli and broccoli pasta
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min

Feed the entire family with this quick, budget-friendly pasta recipe for under £5.

Nutrition: per serving

Calories
436kcals
Fat
15.9g (3.9g saturated)
Protein
15.9g
Carbohydrates
58.2g (4.7g sugars)
Fibre
5.4g
Salt
0.2g
Calories
436kcals
Fat
15.9g (3.9g saturated)
Protein
15.9g
Carbohydrates
58.2g (4.7g sugars)
Fibre
5.4g
Salt
0.2g

Ingredients

  • 300g orecchiette pasta
  • 4 garlic cloves
  • 250g broccoli
  • 1 red chilli
  • 4 tbsp olive oil
  • 2 tsp clear honey
  • Large handful fresh mint
  • 40g parmesan (or vegetarian alternative), plus extra to serve
  • 1 lemon

Method

  1. Bring a large pan of salted water to the boil, then add the pasta and cook until al dente. Drain, reserving 40ml of the pasta water, and set aside.
  2. Meanwhile, crush the garlic cloves, roughly chop the broccoli into small florets and chop the chilli finely (remove the seeds first if you want the dish to be less spicy). Heat 1 tbsp of the oil in a wok or large frying pan, then add the garlic and chilli and fry for 1 minute. Add the broccoli and honey, then stir-fry for 4-5 minutes until tender-crisp.
  3. Roughly chop the mint and grate the cheese. Add the drained pasta to the broccoli mixture and stir. Squeeze in the lemon juice and stir through the remaining oil, the pasta water, mint and cheese. Season generously with salt and pepper, then divide among 4 dishes and serve topped with extra parmesan shavings.

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  1. I love this recipe because…it’s fresh, simple, cheap and healthy! Highly recommend this, and also any left overs are good for lunch the next day!

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