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PREP 30 minutes
TOTAL 30 minutes
Serves
US | METRIC

INGREDIENTS

  • 400 g Pasta of your choice
  • 1 Stick of Chorizo (Diced)
  • 3 Cloves Garlic (Roughly Chopped)
  • 2 Shallots (Finely Sliced)
  • 2 Medium Carrots (Roughly Chopped
  • 4 Tender Stem Broccoli
  • 1 Handful of Kale
  • 400 ml Double Cream
  • 100 g Parmesan (Finely Grated) plus a little extra for garnishing
  • 100 ml Starch Water From The Pasta
  • 1 tbsp Fresh/Dried Parsley (Finely Chopped)
  • 1 tbsp Fresh/Dried Oregano (Finely Chopped
  • Salt & Pepper to taste
Creamy Chorizo & Vegetable Pasta

Creamy Chorizo & Vegetable Pasta

  1. Cook off your pasta as per the packet ingredients minus 2 minutes. ENSURE YOU SAVE SOME PASTA WATER BEFORE DRAINING AS PER THE RECIPE INGREDIENTS.
  2. In a saucepan of salted boiling water, cook the carrots and broccoli together for 7 minutes, then add the kale and cook for a further 3 minutes. Drain off the water and rinse veg under a cold tap until cool. Remove excess water and set aside.
  3. In a deep frying pan, on a medium high heat, add the chorizo and shallots. Cook for 5-8 minutes stirring often until chorizo is browned and shallots are translucent.
  4. Drop the temperature of the hob to a medium temperature and add the garlic and cook for 3-4 minutes.
  5. Add the cream and parmesan and bring to a steady simmer stirring often to avoid the cream catching.
  6. Add the starch water and reduce sauce slightly cooking for 5-6 minutes.
  7. Season to taste with salt and pepper.
  8. Bring up the heat and add the vegetable mix and herbs and mix through the sauce well. Cook for 2-3 minutes.
  9. Add the pasta and toss through the sauce until all fully mixed. Cook for a further 2 minutes.
  10. Serve immediately finishing with a little extra parmesan. Enjoy.

Enjoying food is just the best isn’t it?

Semi-finalist on BBC Britain's Best Home Cook.

Find me on Instagram- @imtheonewhocooks

Creamy Chorizo & Vegetable Pasta

Creamy Chorizo & Vegetable Pasta

PREP 30 minutes
TOTAL 30 minutes
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

  • 400 g Pasta of your choice
  • 1 Stick of Chorizo (Diced)
  • 3 Cloves Garlic (Roughly Chopped)
  • 2 Shallots (Finely Sliced)
  • 2 Medium Carrots (Roughly Chopped
  • 4 Tender Stem Broccoli
  • 1 Handful of Kale
  • 400 ml Double Cream
  • 100 g Parmesan (Finely Grated) plus a little extra for garnishing
  • 100 ml Starch Water From The Pasta
  • 1 tbsp Fresh/Dried Parsley (Finely Chopped)
  • 1 tbsp Fresh/Dried Oregano (Finely Chopped
  • Salt & Pepper to taste
  1. Cook off your pasta as per the packet ingredients minus 2 minutes. ENSURE YOU SAVE SOME PASTA WATER BEFORE DRAINING AS PER THE RECIPE INGREDIENTS.
  2. In a saucepan of salted boiling water, cook the carrots and broccoli together for 7 minutes, then add the kale and cook for a further 3 minutes. Drain off the water and rinse veg under a cold tap until cool. Remove excess water and set aside.
  3. In a deep frying pan, on a medium high heat, add the chorizo and shallots. Cook for 5-8 minutes stirring often until chorizo is browned and shallots are translucent.
  4. Drop the temperature of the hob to a medium temperature and add the garlic and cook for 3-4 minutes.
  5. Add the cream and parmesan and bring to a steady simmer stirring often to avoid the cream catching.
  6. Add the starch water and reduce sauce slightly cooking for 5-6 minutes.
  7. Season to taste with salt and pepper.
  8. Bring up the heat and add the vegetable mix and herbs and mix through the sauce well. Cook for 2-3 minutes.
  9. Add the pasta and toss through the sauce until all fully mixed. Cook for a further 2 minutes.
  10. Serve immediately finishing with a little extra parmesan. Enjoy.

Enjoying food is just the best isn’t it?

Semi-finalist on BBC Britain's Best Home Cook.

Find me on Instagram- @imtheonewhocooks

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