With a hint of spice from the chorizo, crunch from the roasted kalo, vitamins a plenty from the veges this meal delivers fuel for your training.
Chorizo Pan Pasta
With a hint of spice from the chorizo, crunch from the roasted kalo, vitamins a plenty from the veges this meal delivers fuel for your training.
Servings: 4
Ingredients
- 1 red onion roughly chopped
- 1 chorizo sliced
- 400 g 1x can white beans rinsed, drained
- ½ bunch kale stalks removed, leaves torn
- 4 garlic cloves roughly chopped
- ½ cup red wine vinegar
- 2 Tbsp olive oil
- 250 g short pasta (such as orecchiette)
- ½ cup (50g) grated parmesan
Gremolata
- 1 lemon zested
- 1 kale leaf finely shredded
- 1 tsp sea salt
Instructions
- Preheat oven to 200°C/390°F. Bring a large saucepan of salted water to the boil.
- In a baking dish, massage onion, chorizo, beans, kale and garlic with vinegar and oil. Roast for 15 minutes.
- At the same time, cook pasta until al dente. Drain, but keep a cup of cooking water.
- Remove dish from oven, toss in hot pasta and mix it all about with a few slurps of reserved pasta water.
- Combine gremolata ingredients and shower over dish. Serve.
Notes
From: Tweed, Lucy; (September 2021) Family Favourites in: Australian Healthy Food Guide
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously: