Roasted Pumpkin, Chorizo & Vegetable Pasta
Can you believe I am posting another savoury recipe? Mind blown! Ha. No, not really but I thought I would start injecting something more than just chocolate recipes onto the site. I want to show you some delicious and simple dinner recipes ideas that not only taste AMAZING but are super easy to make. I am all for quick and easy these days. Gone are the days where I used more than one pan to cook a dish. I actually try to avoid pulling out heaps of pans because that means dishes, which means more clean up which means less time flaking on the couch once the kids are in bed. See important things. That is why you need to make this Roasted Pumpkin, Chorizo & Vegetable Pasta dish my friends. So you too can be flaking on the couch like a sloth on a Friday night. That's what tired parents do!
I bought the most amazing chorizo from my local farmer's markets last weekend and had it sitting in the fridge waiting for me to figure out what to do with it. It took a lazy Friday night with nothing on the menu for me to pull it out the fridge and raid the crisper for other inspiration. I had some tomatoes that had seen better days, some leftover roasted pumpkin, a sad looking capsicum and three quarters of a red onion in need of some use. So I pulled all these ingredients out of the fridge and grabbed a bag of frozen peas and off I went to the stove.
It was so satisfying to chop, saute and stir these ingredients into an amazing Friday night dish. I will admit the chorizo made the day as the flavour it put into the pasta was amazing. This particular chorizo was oozing in gorgeous garlic and paprika flavours and just the right amount of delicious chorizo fat rendered out to coat the rest of the vegetables. Remember kids fat in flavour and in this particular case it's a flavour bomb.
I threw a pot of water on to boil and started cooking all the ingredients down. The chorizo and red onion went in first with a healthy serving of garlic. I love my garlic. Followed by the diced capsicum, roasted pumpkin, tomatoes and lastly peas. Let all of this slowly saute together to let the flavours meld and pop the pasta into the boiling water while the vegetables do their thing. Once the pasta is done, I urge you to ladle a few good scoops of the pasta water into the chorizo vegetable mix because this makes a beautiful sauce. The starchiness in the water seems to work like magic and thickens everything nicely.
I cooked and served this dish in thirty minutes flat. I was fist pumping myself for the easy but delicious meal I had created (with only two pans, a knife and a cutting board) and knew I had to share it with you. You too can be fist pumping on a wild Friday night (read in bed by 9 pm) and be slurping on this pretty snazzy Roasted Pumpkin, Chorizo & Vegetable Pasta dish.