Roasted Mediterranean Pasta
- Fusili pasta 200 g
- Onion 1 sm
- Garlic 2 oz
- Vegetable oil 2 tbs
- Sweetcorn 4 tbs
- Red pepper 1 med
- Mushroom 3 pce
- Chorizo 100 g
- Spinach 2 hfl
- Tomato paste 2 tbs
- Greek yoghurt 3 tbs
- Pasta water 150 ml
- Salt 1 tbs
- Sugar 2 tbs
Boil 1 litre of water add in 1 tsp of salt and the pasta. Boil according to packaging. Save some pasta water which later can be used to loosen the sauce.
Chop all the veggies to your desired size.
Take a large skillet and add in 1 tbs of vegetable oil. Add in the garlic and the onion. Fry for about 3 minutes or until it turns translucent.
Next, add in the chorizo and fry until crispy. Once that part is done add in all the veggies and cook until they start to sweat. This should take about 5 minutes on low heat.
Add in the tomato paste and pasta water and Greek yoghurt. Give it a good stir. Next, add in the seasoning and let it cook for an additional 6-8 minutes on low heat. Finally, add in the pasta stir it together and serve it with a teaspoon of Greek yoghurt on top along with some fresh thyme.