A simple weeknight meal packed with garlicky flavour and topped with delicious roasted broccoli, crispy chickpeas and chorizo. Finished with a poached egg.
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Garlic Pasta With Roasted Broccoli, Chickpeas and Chorizo

This garlic pasta is a simple weeknight meal packed with garlicky flavour and topped with delicious roasted broccoli, crispy chickpeas and chorizo. Finished with a poached egg.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 895kcal
Author Amy Fulwood

Ingredients

For The Roasted Toppings

  • 1 Head of Broccoli broken into florets
  • 1 400g tin Chickpeas drained and rinsed
  • 2 tbsp Olive Oil
  • Salt and Pepper
  • 100 g Chorizo chopped
  • 1 tsp Dried Oregano
  • 1 tsp Dried Thyme

For The Pasta

  • 400 g Pasta whatever cut you prefer
  • 50 g Butter
  • 5 cloves Garlic crushed
  • 250 g Cream Cheese
  • 4 tbsp Milk
  • 30 g Parmesan grated
  • Salt and Pepper

To Serve

  • Parmesan
  • 4 Poached Eggs
  • Black Pepper

Instructions

  • Preheat the oven to 200°C. Cut the broccoli into florets and spread onto a baking tray. Add the chorizo and drained chickpeas and drizzle with the olive oil and a large sprinkling of salt and pepper. Mix everything together and place in the oven for 30 minutes.
  • When the broccoli, chorizo and chickpeas are about halfway through cooking boil the pasta. Heat the butter in a frying pan over a medium heat. When the butter has melted add the garlic and cook gently for a few minutes before adding the cream cheese and milk. Let everything melt together slowly, stirring occasionally. Once everything is mixed together add the parmesan and a good sprinkling of black pepper.
  • When the broccoli and chickpeas have been roasting for 30 minutes remove from the oven and give them a good shake. Sprinkle on the oregano and thyme and return to the oven for 5-10 minutes.
  • Drain the pasta and mix with the sauce, I did this in a separate bowl to avoid getting it everywhere! You'll now have time to make your poached eggs before removing the roasted broccoli/chickpeas/chorizo from the oven.
  • Place the coated pasta in 4 bowls. Top with the broccoli, chickpeas, chorizo and a poached egg. Sprinkle over plenty of grated parmesan and black pepper. Serve immediately.

Notes

You could easily make this vegetarian by leaving out the chorizo and switching to vegetarian parmesan.

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Nutrition

Calories: 895kcal | Carbohydrates: 80g | Protein: 26g | Fat: 52g | Saturated Fat: 24g | Cholesterol: 127mg | Sodium: 735mg | Potassium: 444mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1225IU | Vitamin C: 1.4mg | Calcium: 208mg | Iron: 2.5mg