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Creamy broccoli and chickpea pasta recipe

Creamy broccoli and chickpea pasta recipe

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Created by The Tesco Real Food 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

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
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    2465kj
    588kcal     29%

  • Fat

    16g 23%

  • Saturates

    6g 29%

  • Sugars

    7g 7%

  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 73.8g Protein 27.9g Fibre 16.8g

Method

  1. 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. 
  2. 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. 
  3. 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.

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