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80p/100mlThis cross between pasta and risotto has ‘family friendly’ written all over it! You could switch the chorizo for chopped streaky bacon, or the beans for peas.
This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.
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Heat the oil in a large sauté pan over a medium heat and when shimmering, add the chorizo. Fry for 6-8 minutes, until the chorizo is crisp on the outside and has released all its fat. Remove the chorizo with a slotted spoon to a plate and add the onion to the pan.
Fry the onion, stirring often, for 5-6 minutes until softened, then add the garlic and fry for 2 minutes more. While you wait, dissolve the stock cubes in 1.2L boiling water in a pan. Keep hot over a low heat.
Stir the macaroni into the onion and garlic, coating it in the oil, then increase the heat to medium-high and add a ladle of stock. Let it reduce by about ⅔, stirring occasionally, before adding another ladleful.
Once you’ve added around 750ml of the stock, stir in the beans, then keep adding stock and cook until the pasta is al dente, the beans are tender and the stock has reduced to a shiny sauce. You may not need all the stock. Stir in the lemon juice and chorizo, then let it stand off the heat for 5 minutes, for the pasta to relax into the sauce. Divide between bowls and top with the pecorino and lemon zest to serve.
You don’t need to hover over this like a risotto, but make sure the pasta doesn’t catch on the bottom of the pan.
Typical values per serving when made using specific products in recipe
Energy | 2,248kJ/ 537kcals |
---|---|
Fat | 27g |
Saturated Fat | 8.6g |
Carbohydrates | 49g |
Sugars | 6.1g |
Fibre | 5.8g |
Protein | 22g |
Salt | 2.4g |
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£2.90Price per unit
£1.53/100g0kg added
0kg in trolley
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17p each est.Price per unit
£1.10/kg0 added
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70pPrice per unit
70p each0 added
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£2.00Price per unit
£2.28/100g0 added
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75pPrice per unit
£1.50/kg0 added
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£2.30Price per unit
£8.22/kg0 added
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35pPrice per unit
35p each0 added
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£1.50Price per unit
£25/kg