Roasted squash and chilli chorizo pasta
https://www.coop.co.uk/recipes/roasted-squash-and-chilli-chorizo-pasta
Just right for a cold evening, this has spicy, smoky and slightly sweet flavours, with nuts for texture
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Feeds
4
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Ready in
1 hour
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 101g
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Ingredients
- 1 butternut squash (about 900g)
- 400g Co-op Irresistible penne
- ½ x 225g Co-op chorizo ring, diced
- 1 red onion, finely chopped
- 1 red chilli, deseeded and finely chopped
- 2 thyme sprigs, leaves picked, or ½ tsp dried
- 2 tbsp chopped Co-op mixed nuts
- 1 tbsp Co-op mixed seeds
- 350ml chicken stock, made with 1 stock cube
- 1 tbsp cornflour
- 200ml Co-op semi-skimmed milk
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Halve the squash vertically and remove the seeds
- Put on a baking tray and roast for 40-45 mins, until caramelised and tender
- While the squash is roasting, cook the pasta according to the pack instructions
- Drain and set aside
- Gently fry the chorizo and onion in a nonstick pan for 6-8 mins, until the chorizo has released its natural fat
- Stir in the chilli and thyme, then cook for another minute. Remove from the pan with a slotted spoon, then toast the nuts and seeds for 2-3 mins in the pan until golden
- When the squash is cooked, scoop the flesh into a large saucepan
- Add the stock, then blitz with a hand blender until smooth
- In a small bowl, mix the cornflour into the milk until lump-free, then stir into the squash sauce, along with the chorizo and onion mixture
- Simmer for 2 mins, stirring, until thickened slightly, then toss through the cooked pasta
- Serve scattered with the nuts and seeds.
