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Whole wheat pasta with Tenderstem® broccoli, chilli and anchovies

  • 4.5 Star
  • Timer Prep 5 min
    Cook 25 min
  • Chart 654.0 cal/
  • Chef hat Medium


Cut into bitesize pieces the Tenderstem® broccoli. Chop into small pieces and drain the anchovies. Chop the garlic clove. Grate the Parmesan.


  1. 1 Bring a large pot of water to a boil, and cook pasta according to pack instructions.
  2. 2 2 mins before the end of its cooking time, add the broccoli to the pot.
  3. 3 Cook altogether until the broccoli is fork tender. Drain, then cover and set aside; reserve some of the cooking water.
  4. 4 Heat up the olive oil in a small saucepan over medium heat.
  5. 5 Add the garlic, anchovies and chilli flakes and cook gently for a few minutes until the garlic is very lightly golden and the anchovies breaking apart (adjust the heat if you need to, to ensure the garlic doesn’t brown).
  6. 6 Return the large pot to the stove over medium heat.
  7. 7 Add the drained pasta, broccoli and anchovy oil, along with a splash of the reserved pasta water.
  8. 8 Stir gently for 1-2 mins, until well combined and hot (top up with an extra splash of pasta water if necessary).
  9. 9 Serve immediately, topped with grated parmesan.

2 Reviews

  • Sarah

    Was prepared to be underwhelmed as not many ingredients. Quick and very tasty

  • Jacq Henderson

    Very tasty. Was quick and easy to do, will definitely be making again.

  • Average per serving
  • Calories 654.0kCal
  • Fat35.4g
  • Saturated7.4g
  • Salt1.6g
  • Carbohydrates54.6
  • Sugar3.9g
  • Protein23.7g
  • Fibre11.4g