High in Omega-3 Fats

Serves: 2

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


  • 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


  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.

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |  georgie.hansford@hotmail.com

  • Black Facebook Icon
  • Black Instagram Icon
  • Black Twitter Icon