"A warming, Spanish inspired pasta with a creamy spiced sauce and chorizo."
Spanish Chorizo Pasta
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Prep time 5mins
Cook time 15mins
Serves or Makes: 1
Recipe Card
ingredients
- 100 grams sliced Chorizo
- 50 grams halved cherry tomatoes
- 85 milliliter Low Fat Single Cream
- 10 grams Grated Parmesan
- 85 grams Linguine
- 7 leaves Fresh Basil
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Cayenne Pepper
- 1 1/2 teaspoon Dried Thyme
Method
Step 1
Prepare the Spanish spice mix. You’ll have more than you need for this recipe, so add to a sealed container for use later.
Step 2
Bring a pan of salted water to the boil, add a few drops of olive o
Step 3
Add linguine and push into the pan as it heats to ensure all of it is covered. Set a timer for 11 minutes
Step 4
A couple of minutes before the linguine is ready, heat a non-stick frying pan. I used a few sprays of fry light since this recipe is already calorie dense, but feel free to use a few drops of olive oil. You won’t need too much as the oils in the chorizo will seep out
Step 5
Once the pan is smoking hot add the chorizo and fry for around 4 minutes, Reduce the heat slightly and then add the cream and a tablespoon of the Spanish spice mix. Add the cherry tomatoes to the saucepan mix and tear the basil leaves in. Mix everything around well to combine and cook for 1-2 minutes
Step 6
Pour the linguine into a colander and drain.
Step 7
Add the linguine to the frying pan. Swirl around the pan to coat
Step 8
Serve with grated Parmesan on top. For an extra treat, add a glass of Rioja.