How to make chorizo, halloumi and tomato pasta
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This pasta dish mixes Mediterranean flavours with nutritious canned vegetables and pulses to create a smoky, delicious family meal. Ideal for lunch or dinner, add as many vegetables as you like into the mix and enjoy served with a crisp side salad made with your favourite leaves.
Serves 4
300g fusilli
1 tbsp light olive oil
225g halloumi cheese, sliced into 2cm cubes
200g chorizo, sliced into thin slices
1 red onion, peeled and roughly chopped
120g canned mushrooms (sliced)
2 yellow peppers, stalks removed, deseeded and chopped into 2cm pieces
1 x 400g can chopped tomatoes
1 tsp smoked paprika
Pinch of sugar
1 tbsp freshly ground black pepper
1 x 400g can chickpeas in water, drained
Boil the fusilli for the time stated upon the packaging while heating the oil in a large frying pan over a medium heat. Add the halloumi, chorizo and onion, frying for 5 minutes until the ingredients begin to brown.
Add the mushrooms and peppers and fry together for a further 3 minutes. Pour the chopped tomatoes, paprika, sugar, black pepper and chickpeas into the pan and stir well. Leave to simmer and reduce for 10 minutes.
Once the sauce has reduced, add the drained fusilli and stir well until the pasta is well coated. Serve immediately.
For more recipes, visit lovecannedfood.com
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