Broccoli Stalk Pasta with Chorizo (Only £1 A Portion!)
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Your broccoli stalks do not belong in the bin, and this broccoli stalk pasta with chorizo is all the proof you need. It’s part of my “5 Lunches for £5” series, which means each portion costs just £1 and the oven does almost all of the work for you. If you’re on a roll with budget pasta recipes, my creamy corn pasta is another similar recipe that is really popular with my followers!
Recipe Summary: Broccoli Stalk Pasta with Chorizo
- ✅ Recipe Name: Broccoli Stalk Pasta
- 🕦 Ready in: 40 minutes
- 🤝 Serves: 5
- 🧑🍳 Main ingredients: broccoli, broccoli stalks, chorizo, farfalle
- ✨ Summary: This broccoli stalk pasta with chorizo is a zero-waste, £1 per portion meal prep that’s had millions of views on socials, you need to try it!
Why you’ll love this recipe
- No waste! Those broccoli stalks you’d normally throw in the bin get caramelised and tender in the oven and add real texture and bulk to the dish. I’d argue I actually prefer them to the florets! Trust me on this one.
- Only £1 per portion: This chorizo broccoli pasta is part of my 5 lunches for £5 budget meal prep series and proves that eating well doesn’t have to break the bank.
- The oven does the work: No standing over a hob stirring. The chorizo and broccoli roast together, and all that smoky, paprika-spiked oil that releases into the tray and flavours the whole dish. If it’s a no oven kind of day, try out my Green Goddess Chicken Salad.
- Hot or cold: It’s versatile and tastes great both hot and cold! Similarly to my Rainbow Noodles, you can take it into work as a packed lunch or heat it up in two minutes in the microwave, whatever you prefer!
- The algorithm seems to love it!! This recipe has had millions of views across social media. People keep coming back to it because it really is just that good.
Table of Contents
Ingredients For Broccoli Stalk Pasta with Chorizo
This chorizo broccoli pasta keeps things simple and only requires 3 ingredients that aren’t cupboard essentials.
- Chorizo: Sliced into medium chunks so the edges crisp up without burning. They are salty hits of flavur throughout the dish but the oil also seasons everything within the dish.
- Broccoli (stalks and florets): The stalks go in first because they take a little longer to cook. Both parts bring completely different textures and it means zero waste from two heads of broccoli.
- Farfalle: You can use any pasta that you love. I just like the way that the farfalle catches all of the paprika dressing. Any short pasta shape works if that’s what you’ve got in the cupboard.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
- Swap the protein: Not a chorizo fan? Smoked sausage or cooking bacon (even more budget friendly) both work well here and keep that smoky depth of flavour without changing too much about the dish.
- Try a different pasta shape: Farfalle is great but penne, rigatoni, and fusilli all hold the dressing nicely. If you love playing around with different shapes and textures.
- Load up on veg: Courgette, cherry tomatoes, red pepper, or red onion all roast beautifully alongside the broccoli and chorizo. Just chop everything to a similar size so it all cooks evenly.
How to make Broccoli Stalk Pasta with Chorizo
Step 1: Add the broccoli stalks and chorizo into a large baking tray and coat in 1 tbsp olive oil. Oop in the oven for 10 minutes.
Step 2: After 10 minutes, add the broccoli florets, olive oil, smoked paprika and garlic granules. Toss to combine and pop back in the oven for another 20 minutes, stirring halfway through.
Step 3: In a large bowl, combine the ingredients for your dressing. Rinse the cooked pasta in cold water until cool, then add it to the dressing and toss.
Step 4: Mix everything & divide into meal prep containers.
Tips for the best result
- Slice the chorizo into medium-sized chunks. If you slice them too small and they’ll burn before the broccoli has had a chance to cook properly.
- The stalks always go in before the florets because they take longer to soften. Don’t skip this step or you’ll end up with burnt florets.
- Stir everything halfway through roasting to prevent hot spots in your oven from catching the edges.
- If you have fennel seeds, add a teaspoon to the dressing. It pairs beautifully with the chorizo and really elevates the whole thing.
- Two large heads of broccoli or four smaller ones both work here.
Leftover Storage and Reheat Instructions
Refrigerator: Store in airtight containers for up to 4 days. The pasta absorbs all of the dressing as it sits, so it genuinely gets better the next day.
Freezer: Freeze this broccoli stalk pasta for up to 3 months. Divide into individual portions before freezing for the easiest grab-and-go situation.
Reheat: Microwave on high for 2 minutes if you prefer it warm. Or eat it straight from the fridge as a cold pasta salad, whatever you prefer!
Broccoli Stalk Pasta with Chorizo FAQs
Yes this is a meal prep recipe, so it’s created with that in mind! It keeps in the fridge for up to 4 days, so eat one portion straight away, then eat the rest throughout the week.
Yes! I’d say that’s what makes this recipe different, and they’re honestly one of the best parts. They go slightly caramelised and tender in the oven and add a completely different texture to the florets. Don’t bin them!
100%. This recipe works just as well cold as it does hot, which makes it ideal for packed lunches straight from the fridge without any reheating needed.
Yes! Smoked sausage or pancetta are both great alternatives. If you want to go fully vegetarian, leave the meat out and add an extra pinch of smoked paprika to the dressing to compensate for that depth of flavour.
Explore More Budget Pasta Meal Prep Recipes
If you tried this Broccoli Stalk Pasta, it would mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Broccoli Stalk Pasta with Chorizo
Ingredients
- 225 g chorizo sliced into chunks (£2.50)
- 2 heads of broccoli sliced into florets, stalks chopped (£0.79×2)
- 250 g farfalle £0.69
Cupboard Essentials
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic granules
- 1 tsp dried parsley
- 1 tbsp red wine vinegar
- Salt + Pepper
Method
- Preheat oven to 180°C FAN. Add the broccoli stalks and chorizo into a large baking tray and coat in 1 tbsp olive oil. Season with salt and pepper and pop in the oven for 10 minutes.
- After 10 minutes, add the broccoli florets, another 1tbsp of olive oil, 1 tsp smoked paprika and garlic granules. Toss to combine and pop in the oven for another 20 mins, stirring halfway through.
- During the time, cook your pasta in heavily salted boiling water. Then in a large bowl, combine olive oil, smoked paprika, salt, pepper, dried parsley, optional 1 tsp of fennel seeds if you have them and red wine vinegar. Rinse your cooked pasta in cold water until cool, then add into the dressing.
- Add the contents of the baking tray into the bowl and stir to combine. Divide into meal prep containers and top with optional fresh parsley! Enjoy xx
Notes
- Use two large heads of broccoli or 4 smaller heads of broccoli
- Slice the chorizo into medium-sized chunks to prevent the pieces from burning.
- Stir halfway through to prevent hot spots in your oven burning the florets/chorizo.
- You can enjoy this recipe hot or cold. Simply heat in the microwave for 2 minutes on high if you prefer to enjoy it hot.
Nutrition
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