Recipes
Chorizo and spinach pasta
Spicy, smoky chorizo works well in this creamy carbonara-style dish – using ready-made sauce and frozen squash means it’s super-easy
Spicy, smoky chorizo works well in this creamy carbonara-style dish – using ready-made sauce and frozen squash means it’s super-easy
(26 votes)
Cook: 25 Mins
Serves: 4
Price: 66p per serving
Nutritional Information
Each 446g serving contains
Energy
2016kj
482kcal
2016kj
482kcal
24%
Fat
18.3g
18.3g
Med
26%
26%
Saturates
5.4g
5.4g
Med
27%
27%
Sugars
8.9g
8.9g
Med
10%
10%
Salt
1.56g
1.56g
High
26%
26%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
452kj/108kcal
Typical energy values per 100g:
452kj/108kcal
Ingredients
2tsp rapeseed oil
1 onion, finely chopped
200g frozen butternut squash
300g spaghetti
75g Extra Special Spanish Chorizo, sliced
480g jar Asda White Lasagne Sauce
180g bag baby spinach
Method
1
Heat the oil in a frying pan and cook the chopped onion over a medium heat until beginning to soften. Add the frozen butternut squash and a splash of water, cover and simmer for 10 mins or until the squash is tender. Purée using a handheld blender.
2
Meanwhile, cook the spaghetti according to the pack instructions. Drain.
3
In a dry frying pan, cook the chorizo for 5-6 mins, until beginning to crisp.
4
Season the squash with black pepper and pour in the lasagne sauce. Heat through and add the spinach, stirring until wilted. Add the cooked pasta to the pan, stirring to coat, then turn off the heat.
5
Divide between 4 bowls, top with the chorizo and season with black pepper.