Chorizo, Pasta

Chorizo pasta Bake

So a while ago, (I believe this was before I got pregnant) I asked for advice of how to use up the rest of some chorizo in the facebook group  Feed yourself for £1. 00 a day, see the link

I wrote down the recipe at the time wanting to post it but just never got around to it!

I normally, use chorizo either for Paella. Yes, I know, its actually wrong to put in an authentic Paella, but hey I like it and I’m not Spanish 🙂

Lots of amazing suggestions was given. One mentioned pasta bake, and that’s what I decided to make together with a healthy salad on the side.

I still struggle to get my lovely toddler to eat healthy nutritional food, white bread seems to be his preference, but he actually tried the pasta bake and had the Ryvita. JUBIII

pasta bake 1

To be honest, this is one of those meals you do when you look in your cupboards and think what can I make.. and therefore it was harder to price up.

Now, I can’t wait for this hg pregnancy to be over so I can eat and cook delicious food again…

Serves 4 adults + 2 toddlers

Ingredients pasta bake:

Approximately 300g of pasta, (I got a jar with any bits of dried pasta, left over)
Rest of chorizo
2 clove garlic
Tin of chopped tomatoes
1 tbsp of tomato purée
1 red pepper
100g of spinach
125 ml single or double cream
Salt/pepper/nutmeg/paprika (to taste)
Handful Bread crumbs
100g Grated cheese
2 tbsp. veg oil


1. Cook pasta according to packet, but slightly al dente. – Reserve some of the cooking water

2. Add a teaspoon of oil in pan, add finely sliced chorizo and garlic, fry until the chorizo release the lovely flagrant oil.

3. Add the tinned tomatoes and tomato purée, cook for 2 minutes.

4. Now add the chopped peppers and cream. Reduce the sauce with around a quarter.

5. Add the spinach and stir.

6. Taste the mixture and season according to taste.

7. Mix the pasta with the sauce, add some of the cooking water if needed. Put it in a oven proof dish.

8. Top with breadcrumbs and cheese.

9. Put in a 200c warm oven for around 10 minutes. Until brown and lovely.

pasta bake two

Serving suggestions, to serve with salad and bread. The salad I served was a combination of tomatoes, cucumbers, red onions, salad, bunch of fresh dill and mint, with a homemade tzaziki dressing.. and Ryvita with butter.

My husband thought that perhaps I could add some bacon to the pasta bake.

Bon Appetite as my grandad would say!


Approximately 300g of pasta, (I got a jar with any bits of dried pasta, left over) 30p
Rest of chorizo, 50p
Tin of chopped tomatoes 25p
1 red pepper 50p
1 tbsp of tomato purée 5p
2 clove garlic 6p
100g of spinach 40p
125 ml single or double cream 40p
Handful Bread crumbs 10p
100g Grated cheese 50p
Salt/pepper/nutmeg/paprika (to taste) 10p
2 tbsp. Veg oil 5p

Total cost £3.21 based on five servings  (I count toddlers as 1/2 adult portion, hence, it becomes 5 portions) 0.65p per person.

I have based this calculation on full prices and not reduced items. Most of the prices are taken from Tesco, own branded stuff. Spices though I buy in big quantities from an Asian shop (hence, brings down value) and I normally buy 10 litters of Veg oil for £8,00 in Tesco, which reduces the price massively.

A lot of the ingredients I used was reduced so this meal would be much cheaper than 65p per person, but then I don’t think that’s fair to use as a calculation as this would be misleading.. I haven’t included the salad in this calculation.

So realistically, and with all salad and Ryvita included and not at reduced prices, the full dish would be about £1.00 per head approximately.

I think with the reduced items I had and all in all we are probably talking about 40p per person


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