- 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.
- 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.
- 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.
- Drop the temperature of the hob to a medium temperature and add the garlic and cook for 3-4 minutes.
- Add the cream and parmesan and bring to a steady simmer stirring often to avoid the cream catching.
- Add the starch water and reduce sauce slightly cooking for 5-6 minutes.
- Season to taste with salt and pepper.
- Bring up the heat and add the vegetable mix and herbs and mix through the sauce well. Cook for 2-3 minutes.
- Add the pasta and toss through the sauce until all fully mixed. Cook for a further 2 minutes.
- Serve immediately finishing with a little extra parmesan. Enjoy.
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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
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Creamy Chorizo & Vegetable Pasta
PREP
30 minutes
TOTAL
30 minutes
favorite
print
share
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
- 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.
- 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.
- 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.
- Drop the temperature of the hob to a medium temperature and add the garlic and cook for 3-4 minutes.
- Add the cream and parmesan and bring to a steady simmer stirring often to avoid the cream catching.
- Add the starch water and reduce sauce slightly cooking for 5-6 minutes.
- Season to taste with salt and pepper.
- Bring up the heat and add the vegetable mix and herbs and mix through the sauce well. Cook for 2-3 minutes.
- Add the pasta and toss through the sauce until all fully mixed. Cook for a further 2 minutes.
- Serve immediately finishing with a little extra parmesan. Enjoy.
More from
Discover what else is on CooklyBookly