Chorizo and Vegetable Pasta
Ingredients
- 1 onion, chopped
- 1 tbsp olive oil
- 2 red peppers, chopped
- 1 cup sliced chorizo (around 300g)
- 1 tbsp tomato purée
- 2 cloves garlic, grated
- 1 can chopped tomatoes
- 1 veg stock cube
- 2 cups frozen peas (about 350g)
- salt and pepper
- 400g pasta
- 2 heads of broccoli, chopped
- Handful cherry tomatoes
- Two tablespoons chopped parsley
Preparation
Cook the onion and pepper in the olive oil for five minutes to soften
Add the chorizo and cook for another 10-15 minutes
Add the tomato purée and garlic and cook for another minute
Add the veg stock and chopped tomatoes. Half fill the can with water and add this too. Lower the heat and simmer for 20 minutes
While the sauce is simmering, cook the pasta in salted water. For the last two minutes of the pasta cooking time, add the broccoli to the pasta so it just cooks
Add the cherry tomatoes and peas to the sauce and cook for another five minutes
Add the drained pasta and broccoli and mix through the sauce
Add the parsley and serve
Notes
This recipe promotes healthy eating by adding plenty of vegetables and can be made gluten-free with a suitable pasta option.
