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 pasta to a pot of boiled water and bring to the boil over a high heat, then cook for just 7-9 min until cooked with a slight bite, when there are 2 min left add the Tenderstem

Once done, drain the pasta & 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 roughly

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 chopped tomatoes, drained pasta & 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 pasta

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