Creamy broccoli and chickpea pasta recipe
Created by The Tesco Recipes team
This creamy pasta dinner for two features wholewheat fusilli, Tenderstem broccoli and chickpeas, brought together with a lemony crème fraîche sauce flavoured with dill. It's fresh, fragrant and vibrant – perfect when you want something quick and healthy.
See method- Serves 2
- Takes 20 mins
- 588 calories / serving
Ingredients
- 150g wholewheat fusilli
- 2 tsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- ½ tsp crushed chillies
- 200g pack Tenderstem broccoli, trimmed, larger stalks halved, chopped
- 1 lemon, zested and juiced
- 400g tin chickpeas, drained and rinsed
- 50ml 50% less fat crème fraîche
- 5g fresh dill, finely chopped
- 20g pecorino, grated
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2465kJ 588.0kcal
- Fat
- 16g
- Saturates
- 6g
- Salt
- 0.9g
- Sugars
- 7g
of the Reference intake
Carbohydrate 73.8gProtein 27.9gFibre 16.8g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Cook the pasta to pack instructions; drain, reserving a mugful of water. Meanwhile, heat the oil in a frying pan over a medium heat and cook the onion for 5 mins, stirring regularly, until starting to soften. Add the garlic and chillies and cook for 2-3 mins until aromatic.
- Add the broccoli stalks, lemon juice and chickpeas and increase the heat to medium-high. Cook for 2 mins, then add the broccoli florets. Fry for a further 9-10 mins, stirring regularly and adding a few tbsp of the pasta cooking water to stop the veg from catching, until the broccoli is tender and the chickpeas are starting to crisp a little. Add the drained pasta to the pan.
- Remove from the heat, then stir in the crème fraîche, most of the dill and enough pasta water to loosen to a smooth sauce, then stir in the lemon zest and the pecorino. Season and top with the remaining dill.
- See more Pasta recipes
