Chorizo & Fennel with Whole Wheat Pasta

A perfect mid week meal, really quick to prepare and super quick to cook.  Chorizo is cured pork sausage with smoked paprika and garlic, it has quite a strong taste so you don't need lots of it and it pairs beautifully with fennel

You will need...

Large sauté pan with a lid
Saucepan with a lid

130g diced chorizo
1 white onion, finely diced
1 fennel bulb, finely diced
1 courgette, finely diced
10 chestnut mushrooms, finely chopped
12 cherry tomatoes, halved
Handful of fresh parsley, finely chopped
Handful of fresh basil leaves & storks, finely sliced
400g dried whole wheat penne pasta
1 tsp rapeseed oil
1 bay leaf (optional)

To make...

Serves 4

  1. Heat some water in the saucepan and bring to the boil, add the pasta and cook for around 12 minutes or as per the packet instructions
  2. While the pasta is cooking heat the oil in the pan and cook the chopped onions on medium for 5 minutes, add the basil storks and bay leaf if using, put the lid on, sweat them a little
  3. Add the fennel, courgette & mushrooms and cook for a few minutes on a medium heat
  4. Turn the heat up slightly and add the diced chorizo & cherry tomatoes, lightly season and cook for 10 minutes, remove the bay leaf
  5. Remove from the heat and toss in the cooked pasta, sprinkle the chopped basil & parsley, season well with black pepper
  6. This pasta can be eaten cold the next day, so perfect to make the night before if needed for lunch the next day!

Nutritional Info
Per Serving
348 kcal | 9.8g fat | 3g saturates | 45g carbs | 5.9g sugars | 8.4g fibre | 15g protein | 1.5g salt


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