Solo: Chorizo Pasta

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Solo: Chorizo Pasta

Spicy chorizo and gnocchi pasta shells mixed with yoghurt, hard cheese and topped with fresh parsley.

Ingredients to serve 1

  • 100g x pasta shells
  • ¼ x lemon
  • ½ clove x garlic – peel, grate finely & chop
  • 1 tbsp x yoghurt
  • 3g x rosemary – discard stalks, chop finely
  • 50g x chorizo – slice at an angle
  • ½ x tomato – dice (1cm)
  • 10g x hard cheese – grate finely
  • 5g x parsley – chop roughly
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Pasta shells: Place a large saucepan on medium-high heat and add the boiling water. Now add the pasta shells and cook for 8 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain. Sprinkle the pasta with a little olive oil to prevent it from sticking together.

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create zest. Then cut the lemon in half and juice.

Step 4

Yoghurt sauce: Mix the garlic and lemon zest in with the yoghurt. Season with salt, pepper and lemon juice to taste.

Step 5

Chorizo mix: Place a large frying pan on medium-high heat and add a drizzle of olive oil. Add the rosemary and chorizo and cook 5 minutes until golden. Remove from the pan (with the oil) and add it to a bowl with the tomatoes. Once the pasta is cooked, mix it through the chorizo and the tomatoes. Add the yoghurt sauce and hard cheese and mix.

Step 6

Serve the chorizo mix topped with the parsley and season with salt and pepper to taste.