Serves 2


  • 100g chorizo, cubed
  • 1 onion, finely diced
  • 100g mushrooms, sliced
  • 2 tablespoons sun-dried tomatoes
  • 2 garlic cloves, minced
  • 400ml tin of chopped tomatoes
  • 2 teaspoons oregano
  • 1 teaspoon smoked paprika
  • 200ml vegetable stock
  • 1 teaspoon sugar
  • salt and pepper for seasoning
  • 200g gluten free pasta, cooked per instructions on the packet


  1. Heat a drizzle of olive oil in a shallow pan over a medium heat
  2. Add the chorizo and cook for 5 minutes
  3. Add the onion, mushroom and garlic and cook for a further 5 minutes
  4. Stir in the chopped tomatoes, oregano, paprika,  stock and sugar
  5. Bring to the boil and simmer until the sauce has reduced and thickened
  6. Season with salt and pepper
  7. Stir through the cooked pasta and sun-dried tomatoes
  8. I served mine with some grated dairy free cheese on top

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