Chorizo, Ricotta & Sundried Tomato Pasta Recipe (GF)

A scrumptious pasta dinner in underneath twenty minutes, with easy substances and fantastic flavours, this dish will quick develop into certainly one of your weekly go to meals. Superb for these evenings once you need a yummy bowlful of meals with out having to slave away on the range.

With chorizo and sundried tomato forming the fantastic base of this pasta dish, add just a little summery magic within the type of lemon zest and contemporary basil, earlier than ending with cooling, creamy ricotta cheese. It’s a wedding of substances made in heaven!

Table of Contents

Do I Should Use Gluten Free Pasta?

I’ve coeliac illness so must observe a strict gluten free weight loss program, nevertheless when you aren’t gluten free then after all you should use wheat pasta as a substitute.

For gluten free pastas, my present go to are the ZENB fusili (comprised of yellow pea, so fantastic for upping your day by day protein content material and with a number of good vitamins too), Maidea Paccheri or Tesco fusili. All work superbly for this chorizo, sundried tomato & ricotta pasta dish.

gluten free chorizo ricotta & sundried tomato pasta

I Love The Sound of This Recipe, Do You Have Extra Dinner Concepts?

I do certainly! On this web site you’ll discover loads of tasty dinner recipes, simply take a look by way of the recipes part. Or when you favor laborious copy recipes try my cookbook, Eat & Enjoy Gluten Free, which has 100 scrumptious gluten free recipes that I feel you’ll love. It’s roughly a 50/50 cut up between meals and baking, with a recipe for each event. I feel you’ll like it!

What’s Ricotta?

Ricotta is a really delicate, creamy Italian cheese. It is extremely impartial in flavour and is fantastic for each savoury and candy dishes. I additionally use it to make an exquisite Strawberry & Ricotta Cake.

You’ll discover it within the cheese part of the grocery store, usually close to the mascapone and mozzarella. In case you can’t discover ricotta, mascarpone or cream cheese are appropriate substitutes, though the later has a tangier flavour.

Gluten Free Chorizo, Ricotta & Sundried Tomato Pasta Recipe

This recipe will make two tasty parts of pasta. In case you want any assist alongside the best way or when you have questions, please do message me on social media (@myglutenfreeguide) or e mail me at [email protected]. I’ll get again to you as quickly as I can.

In case you take pleasure in this gluten free chorizo, ricotta & sundried tomato pasta recipe, please do depart a evaluate on the recipe card beneath. It makes a world of distinction to me :). You may additionally like to take a look at my cookbook for tons extra scrumptious gluten free dinner recipes.

Laura xxx

Yield: Serves 2

Chorizo, Ricotta & Solar Dried Tomato Pasta (GF)

Prep Time:
5 minutes

Cook dinner Time:
quarter-hour

Whole Time:
20 minutes

A fast and straightforward pasta dish that takes lower than 20 minutes to make and is filled with scrumptious flavours.

Components

110g cooking chorizo (roughly half a chorizo ring), pores and skin eliminated
70g sundried tomatoes (jarred, in oil)
190g gluten free pasta
Zest of 1 lemon
15g basil leaves
120g ricotta cheese
Salt & pepper
To serve: parmesan (elective)

Directions

Carry a saucepan of water to the boil (with a tsp salt if you want) and add your gluten free pasta to the effervescent water. Cook dinner per the packet directions.
In the meantime, finely chop the chorizo and add to the pan, cooking for five minutes over a medium warmth, till the fats has rendered from it and turned oily within the pan.
Finely chop the sundried tomatoes and add them to the pan with the chorizo, together with a very good grating of black pepper. Go away to cook dinner over a low warmth till the pasta is prepared.
As soon as the pasta is cooked, drain and rinse it with water, earlier than including it into the pan. Add two thirds of the lemon zest and stir every thing effectively till the pasta is totally coated within the chorizo and sundried tomato oil and is scorching.
Rougly chop the basil and stir by way of the pasta, then instantly cut up between two pasta bowls. Spoon small teaspoons of ricotta onto the pasta within the bowls, sprinkle over the remaining lemon zest and end with a grating of black pepper and parmesan cheese.