Chorizo and Mushroom Spaghetti

SERVES 2 // READY IN 20 MINS // 534 CALS

For a quick, flavourful twist on pasta night, this Chorizo and Mushroom Spaghetti is the perfect choice. In just 20 minutes, you’ll have a satisfying dish of wholemeal spaghetti tossed in a rich, tomato-based sauce, with the smoky depth of chorizo and the earthy flavours of mushrooms. Topped with parmesan, it’s a simple, low-fat meal that brings warmth and comfort without feeling too heavy—ideal for an easy weeknight dinner that’s big on taste.

Chorizo and Mushroom Spaghetti

SERVES 2 // READY IN 20 MINS // 534 CALS

INGREDIENTS
140g (5oz) wholemeal spaghetti
1 red (bell) pepper
120g (4oz) chestnut mushrooms
60g (2oz) chorizo
1 heaped tsp garlic paste
1 x 400g (14oz) can chopped (crushed) tomatoes
15g (1 heaped tsp) sun dried tomato paste
1 tsp sugar
1 tsp vegetarian stock powder
20g (1oz) parmesan

DIRECTIONS
STEP 1
Boil a large saucepan of water with a pinch of salt and a drizzle of oil. When boiling, add the spaghetti to the water and boil until just tender with a little bite (10 mins).
Once cooked, drain and return to the pan. Stir through a little oil to stop it from sticking.

STEP 2
Wash, de-core and halve the bell pepper. Slice into thin strips.
Wash the mushrooms and slice.
Dice the chorizo.

STEP 3
Heat a large frying pan on a high heat. When hot, add the chorizo, sliced peppers and mushrooms. Fry for 4-5 mins, until the chorizo is cooked and crunchy.

Reduce the heat to medium and stir in the garlic. Stir-fry for 30 seconds before adding the chopped (crushed) tomatoes. Stir in the sun dried tomato paste, sugar and stock powder. Bring to the boil and simmer until thickened, 4-5 mins.

STEP 4
Add the just cooked spaghetti to the pan and toss to coat with sauce. Stir through half the parmesan and cook gently for a further 2 minutes.

Finely grate the parmesan.

STEP 5
Divide the spaghetti between two bowls. Season generously with salt and pepper and sprinkle over the remaining parmesan.

NUTRITIONAL INFO (PER SERVING)
534 CALS // 22G PROTEIN // 20G FAT // 62G CARBS