Truly Yummy Chorizo & Avocado Pasta
An easy gluten free and dairy free chorizo and avocado pasta made with three ingredients and ready in minutes.
Why This Recipe Caught My Eye
Many years ago, I discovered this recipe in the Daily Mail You Magazine whilst visiting my parents. It caught my eye because the image showed vibrant green avocado served in a chorizo and tomato pasta dish, which immediately intrigued me. I’d never considered using avocado in a warm dish before. I was eager to get home and give it a try.
A Family Favourite For Years
It’s incredibly tasty and wonderfully easy to make. In fact, it was one on the very first recipes I taught by children to cook when they were young teenagers. Over the years, it has become a firm family favourite and is a dish I’ve often made for their friends when they came to visit. It has also helped keep my young adults fed during their university years which is perhaps one of the biggest compliments a recipe can receive. Even fussy eaters struggle to say no to this one.
Why Chorizo And Avocado Work So Well Together
The pasta dish is served warm, with the cool avocado stirred through at the end which creates a delicious contrast of temperatures and textures. If you’re lucky enough to have any leftovers, it tastes just as good cold the following day.
A Quick And Easy Midweek Pasta Recipe
Made with just three ingredients, this quick and simple pasta sauce is perfect for busy weeknights all year round. I like to serve it tossed through gluten free fusilli or penne, allowing the sauce and avocado to cling to every groove of pasta.
My Truly Yummy Version
To be honest, I have made this dish so many times over the years that the original quantities have long since been forgotten. What remains is my own Truly Yummy version. A quick, satisfying pasta dish that is completely gluten free and dairy free, yet packed with flavour and one that never fails to disappoint.
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Truly Yummy Chorizo & Avocado Pasta
Equipment
- 1 large shallow pan with lid for the pasta sauce
- 1 saucepan and lid for the pasta
Ingredients
- 190 g Chorizo cooking sausages, sliced in ½ cm thick slices
- 250 g Cherry tomatoes, cut in half
- 2 Avocados, diced into 1-2 cm cubes
- 500 g Gluten free pasta recommend fusilli or penne
Instructions
- Heat the shallow pan on the hob while brining a pan of water to boil for the pasta.
- Add the chorizo slices to the shallow pan and fry over a medium-high heat until they release their spicy oil and begin to crisp around the edges.
- Once the chorizo is cooked add the cherry tomatoes, stir, cover and cook on a low heat.
- Whilst the cherry tomatoes are softening in the chorizo oil, creating a spicy tomato sauce, cook the pasta.
- When the pasta is cooked, drain and add to the sauce.
- Turn off the heat and toss the pasta into the sauce. Then gently stir through the avocado cubes so that everything is coated in the spicy tomato sauce.
- Serve on it owns or with a sprinkling of vegan cheese or ewes milk pecorino if tolerated.
Notes
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