Are you looking for a cosy mid-week dinner idea? Look no further than our new Mushroom Gnocchi. It’s so moreish the whole family will be coming back for seconds, long after the pan is empty!
Need dinner in a flash? Reach for the fresh veggies in your fridge! This Spaghetti with Chilli, Broccoli and Pancetta is a family favourite and we think you’ll love it too.
- In a pot of boiling, salted water, add in the spaghetti and cook until al dente. Reserve ½ cup of pasta water before draining the pasta.
- While the pasta is cooking, in a fry pan, heat up the garlic, oil and chilli, before adding in the pancetta. Cook until the pancetta browns.
- Next, add in the broccoli and ½ cup of pasta water to help soften the broccoli. Add in the cooked pasta and sliced spring onions.
- Stir well before serving, and crumble fresh goat’s cheese on top. Drizzle over extra olive oil, if desired.