Creamy Chorizo Pasta
Creamy Chorizo Pasta
Ingredients
- drizzle olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 100 g chorizo, diced
- 1 tablespoon tomato puree
- 1 teaspoon smoked paprika
- 400 g chopped tomatoes, from a tin
- 300 ml vegetable stock
- 150 g pasta, uncooked
- 100 ml Elmlea double light, or single cream
- handful fresh basil, chopped
- to taste salt
- to taste pepper
- as needed Parmesan cheese, for serving
Instructions
- 1
Chop 1 onion, mince 2 cloves of garlic, dice 100g of chorizo, and chop a handful of fresh basil.
⏱️ 5 min
- 2
Drizzle some olive oil into a large pan. Add the diced chorizo and fry until it is crispy. Once crispy, remove the chorizo from the pan, leaving the rendered oil behind.
⏱️ 5 min
- 3
Add the chopped onion to the same pan and cook until it is soft. Then, add the minced garlic and cook for another minute, stirring constantly.
⏱️ 4 min
- 4
Stir in 1 tablespoon of tomato puree and 1 teaspoon of smoked paprika. Cook this mixture for 30 seconds, stirring.
⏱️ 1 min
- 5
Pour in the 400g of chopped tomatoes (from a tin) and 300ml of vegetable stock. Add 150g of uncooked pasta to the pan.
⏱️ 2 min
- 6
Stir all the ingredients together well. Bring the mixture to a boil, then reduce the heat, cover the pan, and let it simmer for 10-12 minutes, or until the pasta is cooked through. Stir occasionally to prevent sticking.
⏱️ 12 min
- 7
Stir in 100ml of Elmlea double light (or single cream) into the pasta mixture.
⏱️ 1 min
- 8
Return the cooked, crispy chorizo to the pan. Stir in the fresh chopped basil.
⏱️ 1 min
- 9
Season the pasta with salt and pepper to taste. Serve immediately, garnished with a sprinkle of Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Chorizo Pasta
- drizzle olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 100 g chorizo, diced
- 1 tablespoon tomato puree
- 1 teaspoon smoked paprika
- 400 g chopped tomatoes, from a tin
- 300 ml vegetable stock
- 150 g pasta, uncooked
- 100 ml Elmlea double light, or single cream
- handful fresh basil, chopped
- to taste salt
- to taste pepper
- as needed Parmesan cheese, for serving
Instructions
- 1
Chop 1 onion, mince 2 cloves of garlic, dice 100g of chorizo, and chop a handful of fresh basil.
⏱️ 5 min - 2
Drizzle some olive oil into a large pan. Add the diced chorizo and fry until it is crispy. Once crispy, remove the chorizo from the pan, leaving the rendered oil behind.
⏱️ 5 min - 3
Add the chopped onion to the same pan and cook until it is soft. Then, add the minced garlic and cook for another minute, stirring constantly.
⏱️ 4 min - 4
Stir in 1 tablespoon of tomato puree and 1 teaspoon of smoked paprika. Cook this mixture for 30 seconds, stirring.
⏱️ 1 min - 5
Pour in the 400g of chopped tomatoes (from a tin) and 300ml of vegetable stock. Add 150g of uncooked pasta to the pan.
⏱️ 2 min - 6
Stir all the ingredients together well. Bring the mixture to a boil, then reduce the heat, cover the pan, and let it simmer for 10-12 minutes, or until the pasta is cooked through. Stir occasionally to prevent sticking.
⏱️ 12 min - 7
Stir in 100ml of Elmlea double light (or single cream) into the pasta mixture.
⏱️ 1 min - 8
Return the cooked, crispy chorizo to the pan. Stir in the fresh chopped basil.
⏱️ 1 min - 9
Season the pasta with salt and pepper to taste. Serve immediately, garnished with a sprinkle of Parmesan cheese.
⏱️ 1 min