Zucchini Pasta with Creamy Chorizo and Mushroom Sauce

Paleo comfort food at its finest. This pasta is equal parts delicious and healthy.

I managed to find compliant chorizo from a local butcher – beware the sugar and other added nasties that many store-bought chorizo brands have.

Zucchini is my favourite carb-free pasta alternative because it is similar in texture but also adds a nice flavour. It was my first time using a Spirelli spiral vegetable cutter which took some getting used to and made a bit of “wastage.” You can always use the zucchini off-cuts in a curry, omelette or salad. If you don’t have a spiral cutter, you can use a julienne peeler or a regular cheese slicer to make zucchini linguine like we did in this recipe here.

Ingredients:

600g baby marrow/zucchini (R30)

250g mushrooms (R17)

200g chorizo (R25)

1 tin coconut milk (R21)

chilli, garlic, salt, pepper, mixed herbs to taste

olive oil for cooking

Total estimated price: R93

Servings: 2

Method:

1. Slice your mushrooms and pop them into a pot on a high heat with a dash of olive oil, some salt, pepper, and mixed herbs of your choice. Cook for a 3-4 minutes.

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2. Slice your chorizo and add it into the pot along with a teaspoon of garlic. Cook for a further 5 minutes, stirring occasionally.

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3. While your chorizo and mushroom mix is cooking, begin slicing your zucchini into noodles or linguine.

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4. Place your zucchini pasta in a pan with a dash of olive oil. Cook for about 10 minutes stirring the noodles occasionally.

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5. When your chorizo is cooked through, add your tin of coconut milk and a teaspoon of fresh cut chilli*. Lower the heat and leave this sauce to simmer for another 7-10 minutes.

(*Optional)

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6. Serve and enjoy.

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