Sometimes I like to eat something that feels meaty but doesn’t have a lot of meat, this is one of those meals, if you’re vegan/vegetarian just leave out the chorizo it is still just as beautiful!
1/2 red pepper (finely diced)
1 small red onion (finely diced)
1 tsp smoked paprika and garlic granules
3 tbsp tomato purée
Salt and pepper
400ml water or veg stock
Optional: 20g chorizo (2 syns for me but check your brand)
1. Fry the chorizo, onion and pepper together with a generous pinch of salt and pepper.
2. When soft add the garlic, paprika, tomato purée and pasta and stir until everything is coated in the purée.
3. Add enough water to come an inch above the pasta, stir and simmer until most of the water is evaporated.
4. Turn off the heat, cover and leave for 5 minutes.
This is delicious on its own or a zesty baby leaf side salad dressed in a little lime and coriander.
Love Emily x