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Recipe: Chorizo and roasted tomato pasta with haloumi

I was super excited this week when I found nitrate free chorizo at my local supermarket. After decreasing our processed meat intake due to the nitrates, it has been a welcomed addition back into our meal plans. I've also tried nitrate free ham and bacon and they also are ticking all the boxes. I encourage you to give it a go, yes, it's not as cheap as regular, but you will enjoy it more as a treat while knowing you are avoiding the nasties.

Recipe: Chorizo and roasted tomato pasta with haloumi


2 nitrate free chorizo, sliced

1 punnet cherry tomatoes, halved

5 sprigs thyme

100g haloumi, cut into cubes

Zest of 1 lemon

1 leek (white part only), thinly sliced

6 mushrooms, diced

1 bunch basil

1 tbsp butter

1 packet gluten free spaghetti or zoodles


Preheat oven to 200 degrees.

Put a saucepan of water onto boil.

Place the chorizo, cherry tomatoes and thyme onto a lined baking tray and roast for 15 minutes or until caramelised.

When the water is boiling, add in the pasta and cook until desired consistency. Drain, reserving 1/4 cup of the cooking water.

Meanwhile, heat the butter in a pan and add the leek and mushrooms. Cook until soft and caramelised. Set aside to keep warm.

Place the hamoumi in the same pan and cook until browned.

Once everything is ready, put all ingredients back into the pan and toss to combine. Add back in the reserved cooking water and the lemon zest.

Divide between bowls and sprinkle with the fresh basil and a squeeze of lemon juice.

~ Jo Kate

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