Recipe

Crispy Baked Pasta w/ Chorizo and Mushroom

main meal

Time2 hr
Yield8 portions
Energy355 kcal
Components0
Contents

Ingredients

  • 175gchorizo
  • 600gmushroom
  • 2shallot (small (40g))≈ 68 g shallot
  • 3clovegarlic
  • 5perscallion≈ 56.2 g scallion
  • 0.5tspspice, pepper
  • return the chorizo
  • 15mlworcester sauce≈ 18.1 g worcester sauce
  • 20mllemon juice≈ 20 g lemon juice
  • 35gflour, white
  • 600stock, chicken, low salt (ml (prepared/500ml))≈ 1.2 cube stock, chicken, low salt
  • remove from heat
  • 100gcheese, parmesan
  • 60mlherb, parsley, fresh≈ 15.6 g herb, parsley, fresh
  • 10glemon juice
  • 220gpasta, fusilli, driedshort of al dente
  • topping
  • 85gbreadcrumbs
  • 45mlherb, parsley, fresh≈ 11.7 g herb, parsley, fresh
  • 3perscallion≈ 33.8 g scallion
  • 30gcheese, parmesan

Instructions

Process

  1. Cook chorizo in the pan for approx. 7 minutes. Remove to a bowl, leaving the juice behind.
  2. Add the mushrooms, cook until well browned, 10-15 minutes total
  3. Add the shallots, cook 3-4 minutes
  4. Add the garlic etc, cook 1 minute
  5. Return the chorizo
  6. Add the worcester etc
  7. Sprinkle over the flour and stir for 1 minute
  8. Gradually stir in the stock; simmer for 3-5 minutes until thickened slightly.
  9. At the same time:
    1. PASTA: cook until 2 minutes short of al dente
  10. Remove from heat
  11. Stir in the cheese and parsley
  12. Stir the pasta into the sauce, then the lemon juice
  13. Transfer to a baking dish
  14. Mix together the topping, scatter on top
  15. Bake for 22 minutes at 180C
  16. Rest for 10 minutes before serving

Nutrition details

Show full nutrition and cost table
NutritionPer portionBatch total
Calories3552836
Protein18.5148.3
Carbohydrates35.0280.3
Total Sugars3.729.6
Free Sugars1.07.9
Fat14.7117.8
Saturated Fat6.753.4
Fibre4.031.8
Alcohol0.00.0
Salt1.511.7
Iron2.520
Calcium2421940
Vitamin B121.058.39
Omega 300
Magnesium2.721.6
Potassium1341070
Caffeine00
Cost£1.05£8.38