roasted pepper, chorizo and mushroom pasta
Prep
Cook
Total
Yield 2 massive portions
If you wanted to make this a veggie recipe (and syn free), you could easily leave out the chorizo. We add chorizo to everything because we're filthy slatterns and honestly I'd brush my teeth with it if I didn't think my dentist would bang me out for it.
Paul doesn't like mushrooms as a rule but is absolutely fine with them in this.
This is another recipe from Hello Fresh that we've adjusted slightly for Slimming World. We're using Hello Fresh whilst our house is being rebuilt and honestly, we love it. If you want to give them a shout follow this link and you'll get £20 off, and also send £20 our way too! We're back home within a month - our own recipes will resume soon - but this way we don't need tonnes of space in our hotel room for all the kitchen bits!
Ingredients
- 150g of mushrooms, thinly sliced
- 200g of spaghetti
- two large red peppers, sliced thinly
- one tsp of garlic puree
- 50g of chorizo, diced (6 syns)
- one tbsp of tomato puree
- one tin of chopped tomatoes with garlic
- bunch of chives, chopped
- 100ml of water with a vegetable stock cube in it
Instructions
- heat the oven to 200 degrees
- pop the pepper slices in a bowl with a little bit of oil, tumble them about and then spread onto a tray for the oven, coating with a good dash of salt and pepper - roast them for twenty minutes, turning halfway
- meanwhile, cook your spaghetti until cooked and drain
- in a large frying pan (no oil, use the chorizo oil), cook the mushrooms and chorizo until the mushrooms are softened and golden brown and the chorizo cooked
- add the garlic, tomato purees, tomatoes and stock
- simmer until thick and glossy, about five mins
- add the roasted peppers and cooked pasta and stir like the absolute buggery - you want everything coated
- serve, topping with cheese (if you want) and the chives
I know, we're fabulous.
Notes
Recipe
- leave out the chorizo if you want a veggie or syn free version
- swap chives for chilli flakes if you prefer heat
- add sundried tomato paste if you want to ramp up the tomatoey-ness of it - I don't know it's that is a word, but I don't care, so you crack on young lady
Books
- our new cookbook is getting rave reviews but then, of course it is: 100 slimming recipes to help you save time and feed your family - order yours here!
- our first slimming cookbook can be also ordered now – full of 100+ slimming recipes, and bloody amazing, with over 5000 5* reviews – even if we do say so ourselves: click here to order
- our new diet planner is out and utterly brilliant – you can order it here – it'll keep you going through the next six months!
Tools
- get a Microplane grater for the garlic - you'll never look back
- give the pan a good coating of oil with a mister – this is what we use
Courses dinner
Cuisine Italian I guess, but who can say?
Recipe by twochubbycubs at https://twochubbycubs.com/2021/01/29/roasted-pepper-chorizo-and-mushroom-pasta/