Roasting vegetables always seems to bring out the best in them, and this recipe -combining them with the richness of chorizo and the freshness of parsley – is perfect as an easy mid-week sort of meal.
This recipe will feed 4 people. However, I recommend you scale it up, chuck some in the freezer and thank yourself later. It takes very well to freezing as a batch.
- 1/2 an aubergine
- 1 onion
- 1 red pepper
- 3 cloves of garlic (skin on)
- 2 tsp dried oregano
- 2 tablespoons olive oil
- 70g chorizo or spiced sausage, chopped
- 1 tpsp tomato puree
- 1 tin chopped tomatoes
- 2 tablespoons fresh parsley
- Your choice of pasta
- Salt and Pepper to taste
First, heat the oven to 140 degrees Celsius, then roughly chop all of the vegetables, add the olive oil, garlic and chilli (whole) and cook for around 40 minutes. Give it a mix half way through cooking.
Next, remove the cooked garlic from its skin, pop it in the blender with all the veg and liquidise. Once you’ve done this, set aside the resulting slop and fry your chorizo in a touch of olive oil.
Once it’s cooked, turn the heat down and add the vegetable mush, along with your tomato puree, and cook for about a minute. Then, chuck in the chopped tomatoes and mix.
Cook this for about 10 minutes, and put your pasta water on. Once the pasta’s 5 minutes from being cooked, add the fresh parsley, then pop a lid on.
5 minute’s later, voila, it’s ready! I like to serve with cheddar on top, and let it melt a bit in the pan before serving.