Mon, 16 September 2019
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!
Sat, 24 January 2026
Chef : Lizzy Lyons
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