One-pot tomato, chorizo & mozzarella pasta
- Beth Furness (ANutr)
- , Helena Busiakiewicz
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Serves 4 - 6
Easy
Prep: 5 mins
Cook: 20 mins
A star rating of 4.6 out of 5.52 ratingsRate
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Serve this pasta as is, or use it as a base and add your favourite ingredients — chopped red peppers and chilli flakes add an extra level of spicy sweetness
High-protein
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
- 225g chorizo ring
- 1 onion
- 2 tsp garlic purée
- 2 x 400g cans chopped tomatoes
- 500ml hot vegetable stock
- 350g fusilli pasta
- 220g spinach
- 125g ball of mozzarella
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Nutrition: per serving
-
kcal462
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fat18g
-
saturates8g
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carbs50g
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sugars8g
low
-
fibre5g
-
protein23g
high
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salt1.7g
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Method
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step 1
Chop the chorizo ring into coins. Heat a large, deep, flameproof casserole dish over a medium heat and cook the chorizo for 4-5 mins, stirring to make sure it doesn’t catch, until it's crispy and has released its oils. Meanwhile, roughly chop the onion. Remove the chorizo to a bowl using a slotted spoon and set aside.
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step 2
Cook the onion in the chorizo oil for 5 mins, stirring often until starting to soften. Stir in the garlic purée, cook for 30 seconds more, then pour in the tomatoes and stock.
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step 3
Bring to the boil, then stir in the pasta and reduce the heat to a simmer. Cook for 10-12 mins, partially covered with a lid and stirring occasionally. In the final 2-3 mins of cooking, add the spinach in two additions, stirring well until wilted. Scatter in most of the cooked chorizo, reserving a few pieces to garnish, then tear in the mozzarella ball and stir to melt.
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step 4
Season to taste, then serve in bowls with the remaining chorizo on top.
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A star rating of 4.6 out of 5.52 ratings
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