Chorizo, Mushroom & Sun-Dried Tomato Pasta (Gluten Free, Dairy Free)
Ingredients
- 100 g chorizo (cubed)
- 1 onion (finely diced)
- 100 g mushrooms (sliced)
- 2 tbsp sun-dried tomatoes
- 2 garlic cloves (minced)
- 400 ml tin of chopped tomatoes
- 2 tsp oregano
- 1 tsp smoked paprika
- 200 ml vegetable stock
- 1 tsp sugar
- salt and pepper for seasoning
- 200 g gluten free pasta (cooked per instructions on the packet)
Instructions
- 1 Heat a drizzle of olive oil in a shallow pan over a medium heat
- 2
Add the chorizo and cook for 5 minutes- 3
Add the onion, mushroom and garlic and cook for a further 5 minutes- 4
Stir in the chopped tomatoes, oregano, paprika, stock and sugar- 5
Bring to the boil and simmer until the sauce has reduced and thickened- 6
Season with salt and pepper- 7
Stir through the cooked pasta and sun-dried tomatoes- 8
I served mine with some grated dairy free cheese on topgluten free pasta recipes - 2