burratarecipe - Slimming Kitchen Secrets https://slimmingkitchensecrets.com Good food without sacrifice Mon, 08 Sep 2025 16:29:50 +0000 en-GB hourly 1 https://wordpress.org/?v=6.7.5 https://slimmingkitchensecrets.com/wp-content/uploads/2014/04/cropped-image0-2-32x32.jpeg burratarecipe - Slimming Kitchen Secrets https://slimmingkitchensecrets.com 32 32 118312329 Chorizo, Broccoli and Burrata pasta https://slimmingkitchensecrets.com/2025/09/08/chorizo-broccoli-and-burrata-pasta/?utm_source=rss&utm_medium=rss&utm_campaign=chorizo-broccoli-and-burrata-pasta https://slimmingkitchensecrets.com/2025/09/08/chorizo-broccoli-and-burrata-pasta/#respond Mon, 08 Sep 2025 16:29:47 +0000 https://slimmingkitchensecrets.com/?p=5530 After a late night hair appointment I wanted tea on the table in minutes so what started as needing a speedy dish turned into discovering this little delight of a pasta dish. The key to the dish is to add the broccoli raw and fry …

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]]> After a late night hair appointment I wanted tea on the table in minutes so what started as needing a speedy dish turned into discovering this little delight of a pasta dish. The key to the dish is to add the broccoli raw and fry it in the chorizo oil. It takes on a lovely flavour and doesn’t go mushy like it does after boiling. I added a little of this spicy onion crunch I found in Morrisons to the top but you can always finish with a sprinkle of chilli flakes if you can’t find it. Perfect for the weekend with a glass of wine or a quick mid week tea!

WW POINTS AND NUTRITIONAL INFORMATION

Serves 4 – per serving = 15 points or 459 cals, 20.6g fat, 51.8g carbs, 18.6g fat

INGREDIENTS

  • 240g pasta, dried
  • 75g chorizo, peeled and diced
  • 3 cloves of garlic, peeled and finely sliced
  • 125g cherry tomatoes, halved
  • Half a head of broccoli (159g) florets finely chopped (leave stems out)
  • 2 tbsp chilli pesto
  • 20g Parmesan
  • Ball of burrata

METHOD

  1. Pop the pasta on to cook.
  2. Spray a large frying pan with low calorie cooking spray, bring to a medium heat and add the chorizo.
  3. Fry for 3-4 minutes until the oils start to release from the chorizo. Add a little water to the pan if it gets dry.
  4. Once the oil has coloured, add the tomatoes and broccoli and fry for another 3-4 minutes until the tomatoes burst and release their juice and the broccoli has started to soften. Add the garlic for the last minute of cooking.
  5. Next add the pesto and a large splash of pasta water. Cook for a minute then add half the ball of burrata.
  6. Simmer for a few minutes until the burrata melts into the sauce and it starts to thicken.
  7. Add the pasta to the sauce pan (reserving the pasta water) along with the Parmesan and simmer for a few minutes until the sauce coats the pasta nicely. Add more pasta water to the pan and keep simmering to you have a nice glossy sauce. Taste and season with salt and black pepper as required.
  8. Remove from the heat, add the other half of the burrata to the middle of the pan and sprinkle with a little fresh basil.
  9. Finish with a sprinkle of chilli flakes (or the spicy onion crunch I used).

Enjoy!

As always, if you like my recipes don’t forget my cookbook ‘Slimming Kitchen Secrets’, which includes over 80 delicious easy healthy recipes, is available now!

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