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Ingredients
- 300 g gluten-free pasta
- 1 tsp olive oil
- 4 chorizo (check it's GF/DF) sliced (check the label to make sure they are gf/df/sf)
- 1 onion diced
- 6 button mushrooms large - sliced
- 1 cup green beans cut into 2 cm lengths
- 1 zucchini (courgette) cubed
- 1 700 ml bottle passata (tomato puree NOT tomato paste)
- 1 Tbsp dried oregano
- 2 tsp dried garlic flakes
- 1 pinch sea salt
- 1 pinch pepper
- 1 tsp Honey
Ingredients
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Instructions
- Cook the pasta as per the instructions on the packet and drain well.
- In a large pot, cook the chorizo in the oil over medium heat until browned.
- Add the onion and mushrooms, and cook until the onion is lightly browned.
- Add the beans and cook for 2 minutes.
- Add the remaining ingredients and cook for 5 minutes.
- Toss the pasta through the sauce.