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!
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
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.
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
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