INGREDIENTS 1 onion, chopped 3 cloves of garlic, minced 150g diced chorizo 200ml vegetable stock 1x400g coconut milk (full fat) 12 oz dried penne pasta 300g fresh spinach lemon juice of 1 lemon lemon zest of 1 lemon salt pepper chili flakes
METHOD Heat a large pot or casserole over a moderate heat and add chorizo, let cook for a minute or two to allow the oils to flow from the meat Add the onion and garlic and cook for a further 1-3 minutes until it becomes nice and soft. Add the un-cooked pasta, the vegetable stock, the coconut milk, and the lemon juice. Stir a couple of times and gently push the pasta into the liquid Place a lid onto the dish andplace into a pr heated oven for 20-30 minutes or until the pasta is nice and soft (you can cook on top of the stove should you so wish). Remove from the heat, stir in the spinach and the lemon zest. Cook for 2 more minutes and season with salt, pepper, and chili flakes. Enjoy!