Chorizo and leek pasta bake

    1 hour

    This delicious chorizo and leek pasta bake is full of yummy and comforting flavours. To be a little healthier, this pasta bake is made half with pasta and half with cauliflower. Super tasty fried up the next day as leftovers.


    Hampshire, England, UK
    15 people made this

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 250g mushrooms, sliced
    • 2 sticks celery, thinly sliced
    • 2 medium leeks, sliced
    • 3 cooked chorizo sausages, sliced very thinly
    • 250g fusilli pasta
    • 1 small cauliflower, cut into florets
    • 2 tablespoons butter
    • 2 tablespoons plain flour
    • 400ml milk
    • salt and black pepper, to taste
    • 220g grated cheese

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Warm the oil in a frying pan over a medium heat. Add the onion and cook until soft, about 6 minutes. Add the garlic and mushrooms and cook and stir for 6 to 8 minutes until the mushrooms turn golden brown. Add the celery, leeks and chorizo and cook and stir for a further 5 minutes.
    2. Meanwhile, bring a large saucepan of water to the boil over a high heat. Add the pasta and cook according to the instructions on the packet or until al dente. About 5 minutes before the end of cooking time add the cauliflower just to soften slightly. Drain.
    3. Preheat the oven to 200 C / Gas 6.
    4. In a separate saucepan over a medium heat add the butter and stir to melt. Sprinkle in the flour and stir until golden brown and bubbling, about 3 minutes. Gradually whisk in the milk, allowing the sauce to thicken each time before adding more, season well. Finally add the cheese and stir until melted.
    5. Transfer the chorizo mixture and pasta to a large ovenproof casserole dish and mix well. Pour over the sauce and stir everything to mix.
    6. Bake in the preheated oven for 20 to 30 minutes until piping hot and golden brown on top. Remove from the oven and serve hot.

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