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Chorizo Pasta

Serves 4


  • 200g wholegrain pasta

  • chorizo- chorizo ring - 110g

  • 40g parmesan

  • Basil

For the sauce:

  • 1 tin of tomatoes

  • 1 beef/chicken/veg stock cube in 125ml water

  • 1 pepper

  • 1 large carrot

  • 1 onion

  • 2 cloves of garlic

  • 1 tsp paprika

  • Salt & pepper


Roughly chop the vegetables and add to a roasting dish with either olive oil or one cal spray. Pop in the oven for 30 mins at 170*. Once roasted add the veg to a pan with the tomatoes and stock, cook for 10 minutes then blend up. Keep warm on a low heat. Meanwhile slice the chorizo and fry off in a separate pan for 5-8 minutes. At the same time boil the pasta as per packet instructions. Once the pasta is ready dish up, add a serving of the sauce, the chorizo then sprinkle the cheese, basil leaves and black pepper.

Approximate calories per serving 350

C 35g P19g F16g

To make this vegan use baked tofu and use vegan cheese.


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