Chorizo, Tomato & Tenderstem Spaghetti

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle, then chop your Tenderstem broccoli in half (chop them in one bunch for speed!)

Add your quick cook spaghetti and Tenderstem to a pot of boiled water and bring to the boil over a high heat, then cook for just 2 min (it will keep cooking in the sauce later!)

Once done, drain the spaghetti & Tenderstem, reserving a cup of the starchy pasta water

Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat

Once hot, add your diced chorizo and cook for 4-5 min or until beginning to crisp

Chop your cherry tomatoes in half

Once the chorizo is crisp, add your roasted garlic paste and tomato paste to the pan and cook for 30 secs

Add your soft cheese and give everything a good mix up

Add the halved cherry tomatoes, drained spaghetti & Tenderstem and a splash of the starchy pasta water

Add a grind of black pepper and cook for 1 min or until the sauce begins to stick to the pasta – this is your chorizo, tomato & Tenderstem spaghetti

Tip: Add a splash more starchy pasta water if your sauce is looking a little dry