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Creamy broccoli and chickpea pasta recipe

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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
Healthy
Vegetarian

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

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