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Creamy Chorizo Penne

Creamy Chorizo Penne

with Cheese and Tenderstem® Broccoli
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
994 kcal
Protein
: 
37g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

80 grams

Tenderstem® Broccoli

180 grams

Penne Pasta

(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)

1 unit(s)

Garlic Clove

75 grams

Mature Cheddar Cheese

(Contains: Milk)

90 grams

Diced Chorizo

10 grams

Chicken Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Dried Oregano

Not included in your delivery

1 tbsp

Olive Oil

200 milliliter(s)

Water for the Sauce

2 tbsp

Plain Flour

Energy (kJ)4159 kJ
Energy (kcal)994 kcal
Fat56.6 g
of which saturates29 g
Carbohydrate77.4 g
of which sugars6.3 g
Dietary Fibre4.6 g
Protein37 g
Salt3 g
Potassium158.8 mg
Calcium19.2 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta. Cut the broccoli into thirds, withdways. Once boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins. When there are about 3-5 mins remaining, add the broccoli to the pan and cook for the remaining time. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.

2

Meanwhile, peel and grate the garlic (or use a garlic press). Grate the cheese.

3

Heat another large saucepan on medium-high heat (no oil). When the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins. TIP: The chorizo will release a lovely red oil, which is full of flavour and will help make the roux, which will thicken the sauce. Add the garlic and stir-fry for 30 secs.

4

Next, stir in the flour (see ingredients for amount). Cook until it forms a paste consistency, 1-2 mins - you've made a roux! Gradually, stir in the water (see ingredients for amount), then stir in the chicken stock paste. Bring to the boil, then lower the heat and simmer until thickened, 1-2 mins. Stir in the creme fraiche and remove from the heat.

5

Stir in the dried oregano and three quarters of the Cheddar until it has formed a smooth cheesy sauce. Taste and season with salt and pepper if needed. Then, stir in the cooked pasta and broccoli. TIP: Add splash of water to loosen it if needed.

6

Spoon the creamy chorizo penne into bowls and sprinkle over the remaining cheese. Enjoy!

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