Goats Cheese, Chorizo & Spinach Tortiglioni

Updated at: Thu, 24 Aug 2023 10:16:17 GMT

Step 1

Boil a full kettle. Heat a large, dry, wide-based pan (preferably non-stick) over a medium- high heat. Once hot, add the diced chorizo and cook for 4-5 min or until crisp.

Step 2

Add the tortiglioni to a pot of boiled water with a pinch of salt and bring to the boil over a high heat. Cook the pasta for 8-10 min or until cooked with a slight bite. Once done, drain the tortiglioni. Meanwhile, chop the cherry tomatoes in half.

Step 3

Once the chorizo has crisped, add the halved cherry tomatoes to the pan and cook for 4-5 min further until starting to soften. Wash the spinach, then pat it dry with kitchen paper. Dissolve the chicken stock mix in 50ml of boiled water. Once the tomatoes are soft, add the spinach to the pan with the chicken stock and cook, covered, for 1-2 min or until the spinach has wilted.

Step 4

Meanwhile, chop the basil finely, including the stalks. Once the spinach has wilted, add half the chilli flakes and half the Greek cheese. Give everything a good mix up until fully combined.

Step 5

Once the pasta is cooked, add it to the pan with the sauce. Stir everything together and cook for 1-2 min further or until the sauce begins to stick to the pasta - this is your Greek cheese, chorizo & spinach tortiglioni.

Step 6

Crumble the remaining Greek cheese into rough bite-sized pieces. Serve the Greek cheese, chorizo & spinach tortiglioni with the remaining Greek cheese sprinkled over the top. Garnish with the chopped basil and remaining chilli flakes.

Step 7

Enjoy!

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