Chorizo & Vege Pasta Bake

Updated at: Thu, 17 Aug 2023 02:47:47 GMT

Step 1

Boil salted water and cook pasta 3/4 through. Drain and rinse with cold water. Drizzle with olive oil.

Step 2

Thickly dice chorizo and brown on high heat with no oil in a large pan. Set aside and keep rendered fat in the pan.

Step 3

Finely dice onion and sauté on low heat. Grate garlic and add to the pan. Cook for a few minutes then set aside with the chorizo.

Step 4

Prep vegetables and season. Turn the pan up to high, add the pumpkin and cook for 2 minutes. Add zucchini and cook for 2 minutes. Then add the tomatoes and toss together. Cook for a further 60 seconds.

Step 5

Add can of tomatoes, stock cube, water, tomato paste, dried herbs, sugar, seasoning, chorizo, onion and garlic. Stir to combine. Allow to simmer while making the cheese sauce, stirring occasionally.

Step 6

In a saucepan, melt butter on medium heat. Add flour and stir with wooden spoon or whisk. Cook for 1-2 minutes.

Step 7

Add the cream and water, stir and bring to simmer. Turn down to low heat and slowly add the cheese, stir until melted through. Add salt & pepper and cook until combined. Set aside.

Step 8

When the tomato sauce has thickened, add spinach and pasta and stir.

Step 9

Pour pasta into oven proof dish. Spoon cheese sauce over the top. Sprinkle with cheese, basil, mixed herbs and seasoning.

Step 10

Bake for 10 minutes. Turn around and bake for a further 10 minutes until golden. Sit for 5-10 minutes before serving.

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