Chorizo and Butter Bean Pasta Bake
Ingredients
- 150 g cooking chorizo
- 300 g fusilli pasta
- 400 g tinned butter beans
- 400 ml passata
- 1 onion
- 1 tsp smoked paprika
- 120 g mature cheddar
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 709 kcal
- Protein
- 33 g
- Carbohydrate
- 74.8 g
- of which sugars
- 9.6 g
- Fat
- 28.1 g
- of which saturates
- 12 g
- Fibre
- 9.4 g
- Salt
- 2.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Cook the fusilli for 2 minutes less than packet instructions, then drain.
- 2
Dice the chorizo and finely chop the onion. Heat the oil in a large pan and fry the chorizo for 3 minutes until it releases its oil.
- 3
Add the onion and soften for 5 minutes. Stir in the paprika, then add the passata and drained butter beans. Simmer for 5 minutes.
- 4
Stir in the drained pasta and tip into a greased ovenproof dish.
- 5
Scatter the cheddar over the top and bake for 20 minutes until golden and bubbling.
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