This easy Jamie Oliver Chorizo Pasta with Salad is a quick and flavorful dish packed with creamy sauce and smoky chorizo. With vibrant fresh ingredients like baby spinach, Manchego cheese, and clementines, it’s a delicious meal that’s perfect for any occasion. Customize with your favorite greens or pasta for added flexibility!
Ingredients Needd
SALAD:
- 25g (1 oz) pine nuts
- 1 red chicory
- 1 green chicory
- 2 clementines
- 100g (3.5 oz) baby spinach
- 4 sprigs of fresh mint
- 45g (1.6 oz) Manchego cheese
- 2 tablespoons sherry vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon runny honey
PASTA:
- 320g (11.3 oz) dried penne
- 70g (2.5 oz) Iberico chorizo
- ½–1 fresh red chilli
- 2 sprigs of fresh rosemary
- Olive oil
- 4 cloves of garlic
- 1 large free-range egg
- ½ a lemon
- 2 heaped tablespoons of fat-free natural yoghurt
How To Make Chorizo Pasta
- Toast the pine nuts: In a frying pan, toast the pine nuts for a few minutes, tossing often until golden brown.
- Cook the pasta: Bring a lidded pan of salted water to a boil, add the pasta, and cook according to the packet instructions.
- Prepare the salad: Slice the stalk ends off the chicory and separate the upper leaves into a serving bowl. Peel and thinly slice the clementines, then add them to the bowl with the baby spinach. Pick over the mint leaves, shave over some Manchego cheese, and scatter with the toasted pine nuts.
- Make the dressing: In a small cup, mix the sherry vinegar, extra virgin olive oil, and honey. Season to taste with salt and pepper, then set aside.
- Cook the chorizo: Finely slice the chorizo, red chilli, and rosemary leaves. Heat a little olive oil in the frying pan, add the chorizo, chilli, rosemary, and a pinch of pepper. Crush the garlic with the side of a knife and add it to the pan. Cook everything together until lightly golden.
- Prepare the creamy sauce: In a bowl, whisk together the egg, lemon juice, fat-free yoghurt, and the remaining grated Manchego cheese.
- Combine the pasta: Drain the pasta, saving a cup of the starchy cooking water. Add the pasta to the frying pan with the chorizo, then remove from the heat. Pour in the creamy sauce, mixing well. If needed, add a splash of the reserved pasta water to loosen the sauce. Season to taste with salt and pepper.
- Serve: Toss the salad with the dressing and serve alongside the pasta for a delicious, hearty dish.
Recipe Tips
- Toast the pine nuts carefully: Watch the pine nuts closely while toasting, as they can burn quickly. Stir often for even browning.
- Don’t overcook the pasta: Make sure to cook the pasta just until al dente, as it will continue to cook when mixed with the hot chorizo.
- Adjust the heat level: Start with half a red chilli, then taste and add more if you prefer a spicier dish.
- Save some pasta water: Keep a cup of pasta cooking water before draining; it helps loosen the creamy sauce and make it smoother.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Chorizo Pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 2 days.
- Reheat: Heat a little olive oil in a pan over medium heat. Add the pasta and cook for 5-7 minutes, stirring occasionally, until warmed through.
Nutrition Facts
Serving Size: 1 serving (411.77 grams)
- Calories: 711
- Total Fat: 35g
- Saturated Fat: 14g
- Cholesterol: 40mg
- Sodium: 1,064mg
- Potassium: 484mg
- Total Carbohydrate: 68g
- Dietary Fiber: 5g
- Sugars: 4g
- Protein: 26g
Try More Jamie Oliver Recipes:
- Jamie Oliver Pasta Carbonara
- Jamie Oliver Pasta Bolognese
- Jamie Oliver Sausage Pasta
- Jamie Oliver Tuna Pasta Bake
Jamie Oliver Chorizo Pasta
Description
This easy Jamie Oliver Chorizo Pasta with Salad is a quick and flavorful dish packed with creamy sauce and smoky chorizo. With vibrant fresh ingredients like baby spinach, Manchego cheese, and clementines, it’s a delicious meal that’s perfect for any occasion. Customize with your favorite greens or pasta for added flexibility!
Ingredients
SALAD:
PASTA:
Instructions
- Toast the pine nuts: In a frying pan, toast the pine nuts for a few minutes, tossing often until golden brown.
- Cook the pasta: Bring a lidded pan of salted water to a boil, add the pasta, and cook according to the packet instructions.
- Prepare the salad: Slice the stalk ends off the chicory and separate the upper leaves into a serving bowl. Peel and thinly slice the clementines, then add them to the bowl with the baby spinach. Pick over the mint leaves, shave over some Manchego cheese, and scatter with the toasted pine nuts.
- Make the dressing: In a small cup, mix the sherry vinegar, extra virgin olive oil, and honey. Season to taste with salt and pepper, then set aside.
- Cook the chorizo: Finely slice the chorizo, red chilli, and rosemary leaves. Heat a little olive oil in the frying pan, add the chorizo, chilli, rosemary, and a pinch of pepper. Crush the garlic with the side of a knife and add it to the pan. Cook everything together until lightly golden.
- Prepare the creamy sauce: In a bowl, whisk together the egg, lemon juice, fat-free yoghurt, and the remaining grated Manchego cheese.
- Combine the pasta: Drain the pasta, saving a cup of the starchy cooking water. Add the pasta to the frying pan with the chorizo, then remove from the heat. Pour in the creamy sauce, mixing well. If needed, add a splash of the reserved pasta water to loosen the sauce. Season to taste with salt and pepper.
- Serve: Toss the salad with the dressing and serve alongside the pasta for a delicious, hearty dish.
Notes
- Toast the pine nuts carefully: Watch the pine nuts closely while toasting, as they can burn quickly. Stir often for even browning.
- Don’t overcook the pasta: Make sure to cook the pasta just until al dente, as it will continue to cook when mixed with the hot chorizo.
- Adjust the heat level: Start with half a red chilli, then taste and add more if you prefer a spicier dish.
- Save some pasta water: Keep a cup of pasta cooking water before draining; it helps loosen the creamy sauce and make it smoother.
Jamie Oliver Chorizo Pasta