Chorizo, Leek and Sundried Tomato Orecchiette with Avocado Yoghurt Sauce

It appears I just can’t keep away from chorizo, I’m officially obsessed! On a serious note, maybe I should write a book; as I’ve definitely got enough chorizo recipes to fill it, and who doesn’t like chorizo!? So for all the fellow chorizo lovers out there, here is another treat for you.


Serves 2

  • 1 ripe avocado – peeled and de-stoned
  • Juice 1 lemon
  • 1 clove garlic
  • Small handful fresh mint leaves
  • 2-3 tbsp good quality olive oil
  • 1 tbsp natural yoghurt
  • 150g orecchiette pasta
  • 75g chorizo – finely chopped
  • 1 leek – finely sliced
  • 1 red onion – finely sliced
  • 7 sundried tomatoes – roughly chopped
  • Handful peas
  • Grated parmesan and pepper to serve

In a blender, whiz together the avocado, lemon juice, garlic, mint, olive oil and yoghurt until smooth and set aside until ready to serve

Heat a frying pan to a medium temperature and fry the chorizo until the pan is coated in the chorizo oil

Add the leeks and onion to the pan and fry until soft

Cook the pasta according to the pack instructions and 5 minutes before the cooking time will end add the peas to the pan.

Once cooked drain and toss together with all your ingredients and the sauce

Season to taste, plate up and top with some freshly grated parmesan


8 thoughts on “Chorizo, Leek and Sundried Tomato Orecchiette with Avocado Yoghurt Sauce

  1. Before you write your book you should come and visit Manna House in Catalonia and I’ll show you round some lovely Chorizo, cooked and raw all different qualities and prices… Truly a spicilicious treat. Lol

  2. I’ve been fully vegetarian for about 4 months, and I still follow your blog as the food looks insanely flavoursome. You always put together these really rich, hearty meals and… I wish I could sit at your table for a week or longer to try it all.

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