Crispy ‘chorizo’, olive & courgette bucatini with lemon & feta

Crispy ‘chorizo’, olive & courgette bucatini with lemon & feta

This bean chorizo is fantastic, while bucatini is shaped like thick spaghetti with a hole running from one end to the other. As the garlicky 'chorizo' oil coats the pasta, the hole fills too.

5 out of 5 stars(2) Rate this recipe
Vegetarian1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 3 courgettes, cut into batons
  • 2 tbsp olive oil
  • 100g Squeaky Bean Vegan Cooking Chorizo Style Sausage, thinly sliced
  • 1 clove/s garlic, crushed
  • 120g Fragata Marinated Stoneless Olives With Olive Oil, Garlic & Thyme, roughly chopped
  • 300g Waitrose & Partners No.1 Bucatini
  • 1 unwaxed lemon, zest and lemon
  • 100g feta, crumbled
  • 25g pack basil, leaves roughly chopped
  • 1 tbsp extra virgin olive oil, to drizzle


  1. Preheat the oven to 200°C, gas mark 6. Spread the courgettes out in a single layer on a baking tray, drizzle with 1 tbsp oil and season, toss to coat and roast for 25-30 minutes, turning once, until golden.

  2. Meanwhile, heat a large frying or sauté pan with 1 tbsp oil over a medium-high heat, then add the ‘chorizo’. Fry for 2-3 minutes, turning once, until crisp and golden. Reduce the heat to medium-low, add the garlic and olives and fry, stirring for a couple of minutes until the garlic is fragrant. Set aside.

  3. Boil the pasta according to pack instructions. Once al dente, transfer a ladleful of the cooking water to the ‘chorizo’ pan before draining the pasta. Tip the pasta into the ‘chorizo’ and put back over a medium-high heat. Toss the pasta around in the pan for a couple of minutes until the water evaporates and the pasta is glossy.

  4. Once the courgettes are cooked, toss them through the pasta with the lemon juice, feta and basil, then season lightly – the olives and feta will be salty. Divide between bowls, scatter with the lemon zest and drizzle with the extra virgin olive oil. Serve immediately.

Cook’s tip

To make this recipe vegan, simply omit the feta – it will still be delicious without.


Typical values per serving when made using specific products in recipe


2,668kJ/ 638kcals



Saturated Fat












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