Chorizo Pasta

Serves 4

Ingredients:

• 200g wholegrain pasta

• chorizo- chorizo ring - 110g

• 40g parmesan

• Basil

For the sauce:

• 1 tin of tomatoes

• 1 beef/chicken/veg stock cube in 125ml water

• 1 pepper

• 1 large carrot

• 1 onion

• 2 cloves of garlic

• 1 tsp paprika

• Salt & pepper

Method:

Roughly chop the vegetables and add to a roasting dish with either olive oil or one cal spray. Pop in the oven for 30 mins at 170*. Once roasted add the veg to a pan with the tomatoes and stock, cook for 10 minutes then blend up. Keep warm on a low heat. Meanwhile slice the chorizo and fry off in a separate pan for 5-8 minutes. At the same time boil the pasta as per packet instructions. Once the pasta is ready dish up, add a serving of the sauce, the chorizo then sprinkle the cheese, basil leaves and black pepper.

Approximate calories per serving 350

C 35g P19g F16g

To make this vegan use baked tofu and use vegan cheese.