The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Chorizo Carbonara with Tenderstem Broccoli, Rocket & Almond Salad
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Prep in 10
New
5 plants
Serving size
Ingredients
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 20g rocket
- 10g flaked almonds (Nuts)
- 90g Tenderstem broccoli
- 120g brown rice fusilli pasta (Soya) (Brown rice flour 100%)
- 40g Soft Cheese (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 20g italian hard cheese (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 egg (Eggs)
- 1 onion
- 200g hot cooking chorizo (use half) (pork, smoked paprika, salt, spices)
Nutritional Information
Calories: 648
Protein: 23g
Carbs: 53g
Fat: 38g
Ingredients
- 120g brown rice fusilli pasta (use half) (Soya) (Brown rice flour 100%)
- 30g maple and mustard dressing (use a quarter) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 20g rocket (use half)
- 10g flaked almonds (use half) (Nuts)
- 90g Tenderstem broccoli (use half)
- 40g Soft Cheese (use half) (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 1 egg (use half) (Eggs)
- 20g italian hard cheese (use half) (Eggs, Milk) (cow's milk, salt, microbial rennet, preservative (lysozyme protein from egg).)
- 1 onion (use half)
- 200g hot cooking chorizo (use a quarter) (pork, smoked paprika, salt, spices)
Nutritional Information
Calories: 648
Protein: 23g
Carbs: 53g
Fat: 38g
Chorizo Carbonara with Tenderstem Broccoli, Rocket & Almond Salad
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Cooking Instructions
Before you start
- Preheat the grill to high (240C)
- Line a baking tray with silver foil
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium bowl, a small bowl, a sieve & a grater
Fry the chorizo
- Dice the chorizo into 1cm chunks. Thinly slice the onion
- Heat the large frying pan on a medium-high heat. Once hot, add the chorizo and onion and fry for 7 mins, stirring frequently, until golden
Cook the pasta & grill the broccoli
- Add the fusilli to the saucepan and simmer for 10-11 mins, until cooked
- Trim the broccoli and cut into thirds
- Add the broccoli to the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Grill for 8-9 mins, until golden and softened. In the final 1 min, add the almonds to the tray to toast
Make the carbonara sauce
- Meanwhile, finely grate the cheese
- In the small bowl, using a fork, whisk together the egg, soft cheese & three quarters of the grated cheese. Season generously with salt and pepper
Finishing touches
- When the pasta is cooked, reserve 5 tbsp of pasta water (2 1/2 tbsp for 1 person), then drain and add to the frying pan
- Remove the pan from the heat, then immediately stir through the egg mixture and half of the reserved pasta water, until the sauce coats the pasta evenly and the egg mixture is cooked through
- Add a splash more of the reserved water if it becomes too dry. Season to taste
Plate up
- Wash and dry the medium bowl, then toss the rocket, broccoli, almonds and half pack of maple mustard dressing together
- Share the carbonara between bowls with the broccoli salad alongside. Sprinkle over the remaining cheese
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