This post is sponsored by The White Company and photos show items available to buy online now.
On lovely sunny days, like the ones we’ve had just lately, no one wants to be spending their time slaving over a hot stove. Which is why I’m all for throw-it-all-together style recipes!
This pasta dish is one that we’ve been enjoying for years, often on a weekly basis, and it’s so simple to make! It’s also super versatile, you can swap out the veggies and herbs for whatever you have lying around in the cupboard (as we often do) and I promise you, it will still come out tasting just as lovely!
Ingredients (serves 4):
1 Chorizo ring (approx 225g), cut in half lengthways and then into 1 cm thick slices
2-3 peppers, finely sliced
A handful of cherry tomatoes
Mushrooms (approx 250g), sliced
5 garlic cloves
A few sprigs of rosemary, leaves picked
400g of penne pasta (or a pasta of your choice)
Chilli flakes (optional, you can add these to the baking tray or serve as an optional topping at the dinner table)
Summer Fragranced Candle | Elgin Wine Glasses | Artisan Pasta Bowl | Seville Tablecloth | Jug & Stirrer
Add the chorizo, vegetables, tomatoes, herbs and garlic to a baking tray and season. Then, place in the centre of your preheated oven for around 30 minutes at gas mark 7 or 220c.
Meanwhile (approx. 20 mins later), add boiling water to a large pan, before adding your pasta to cook. Once the pasta is done, drain and return to the pan, before topping it with your roasted veg and chorizo mix.
Gently squeeze the garlic from the roasted, unpeeled cloves and add to the pasta, along with a good slug of olive oil. Sprinkle generously with parmesan, season to taste, mix it all together and serve.