Chorizo & Sun-dried Tomato Fibre Fest Penne

Prep Time 10 minutes

Cook Time 20 minutes

Servings 2


250g high fibre pasta

1 chorizo, sliced in half & chopped into thin ½ rounds

1 small brown onion, diced

1 garlic clove, sliced thinly

½ jar sun-dried tomatoes, chopped roughly

1 cup chicken stock

3 tbsp extra virgin olive oil

2 tbsp butter

½ cup grated manchego cheese/ or pecorino

½ cup kale, chopped finely

Salt & pepper


Cook pasta as per packet directions.

Heat a pan on medium heat and add chorizo. Cook for 3 to 4 minutes until browned. Add onion and oil and saute for 3 minutes or until the onion is soft. Add the garlic and cook for another minute. Place tomatoes and chicken stock in the pan. Bring to the boil and simmer for 5 minutes. Strain pasta and add to the pan. Reduce heat to low and add butter, kale and cheese.

Add salt & pepper to taste. Serve into 2 bowls.


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