Even the fussiest of eaters will love this super quick and tasty chorizo pasta. This dish combines the very best locally produced chorizo sausages with market fresh baby spinach, garlic and cherry tomatoes. All finished with shaved parmesan and lemon to taste.

20 minutes. Perfect for leftovers.

Serves 2.

2 chorizo
250g shell pasta
1 clove of garlic
100g baby spinach 
8 cherry tomatoes
1/2 cup shaved parmesan
1 lemon

Cook pasta
Fill a large pot 3/4 full of water and bring to a rapid boil with a tablespoon of salt. Once the water is boiling, add pasta stirring frequently for a minute and bring back to the boil. Cook for 13 minutes until al dente.

Prepare chorizo & veg
While the water is coming to the boil, dice the chorizo into 1cm pieces. Finely chop the garlic, halve the cherry tomatoes and roughly chop the baby spinach.

Saute veg
In a non-stick fry pan heat 1 tablespoon of olive oil on medium heat. Add chorizo and cook for 2 – 3 minutes until crisp, stirring occasionally. Then add garlic and cherry tomatoes, sauté for 2 minutes then add the spinach, season with salt and pepper and sauté for a further 1 minute until wilted. Remove the pan from the heat and toss through cooked pasta.

To serve
Place in bowls, drizzle with olive oil (optional), top with lemon and shaved parmesan. Season to taste.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.


November 03, 2015 by Timothy Ryder
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