Spelt spaghetti with chilli, sprouting broccoli & pancetta
Spelt spaghetti has a nutty flavour and adds extra protein, fibre and vitamins. This quick and easy pasta dish is great for a midweek family meal
- 3 tbsp olive oilplus extra for drizzling
- 2 banana shallotsfinely sliced
- 4 garlic clovesfinely sliced
- 2 red chilliesdeseeded and finely chopped
- 350g wholegrain speltspaghetti
- 300g purple sprouting broccolistalks sliced, heads left whole
- 140-160g pack pancettacubes
- 2 pieces brown breadtorn into small pieces
- 100g goat's cheese
Nutrition: per serving
- kcal472
- fat27g
- saturates10g
- carbs34g
- sugars2g
- fibre7g
- protein20g
- salt1.6g
Method
step 1
Heat 2 tbsp oil in a large frying pan. Add the shallots, garlic, most of the chilli and some seasoning. Cook gently for about 10 mins until softened.
step 2
Cook the pasta following pack instructions, adding the broccoli for the final 5 mins.
step 3
Meanwhile, heat the remaining 1 tbsp oil in another pan. Add the pancetta, sizzling until the fat is released and the cubes are turning crisp. Tip in the bread and seasoning, and fry to make golden croutons. Drain the pasta and broccoli, reserving a few tbsp of cooking water.
step 4
Toss the pasta into the shallot mixture, adding enough cooking water to help the sauce coat the pasta. Check the seasoning, then sprinkle with the croutons, pancetta, remaining chilli and the goat's cheese. Drizzle over a little olive oil and serve straight away.