​Serves: 2

Per serve: 2150kJ | 22g protein | 19g fat | 71g carbs | 4g fibre

Ingredients​

• 1 1/2 cups orecchiette

• 1 red chilli

• 1/2 red onion

• 4 gloves garlic

• 8 sprigs lemon thyme

• 1 tbsp extra virgin olive oil

• 1 squid tube, thinly sliced

• 1 small chorizo, thinly sliced

• 1 bunch broccolini, roughly chopped

• 125mL vegetable stock

• 25g parmesan cheese, finely grated

• Salt and pepper

Method

1. Bring a large pot of salted water to the boil. Add the pasta and cook until al dente as per packet instructions.

2. Meanwhile, in a large non-stick frying pan on medium heat cook the chorizo until lightly browned. Set aside. Turn the heat up to high and cook the squid for 3-4 minutes until tender. Set aside.

3. Turn the heat down to low. In a food processor blend together the chilli, onion, garlic, lemon thyme and olive oil. Cook for 5 minutes in the frying pan until the onion is soft. 

4. Add the vegetable stock and broccolini. Cook for 3-4 minutes until the broccolini is tender. Add in the squid, chorizo, parmesan cheese and orecchiette with a bit of pasta water. Season with salt and pepper and mix to combine.

5. Serve warm.