Chorizo Pasta Bake with Béchamel Sauce

Chorizo Pasta Bake with Béchamel Sauce

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, March 25, 2018.
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Rest chorizo pasta bake for about 5 minutes before serving to allow the hot, tasty liquids to be absorbed into the pasta. This will add to the flavour and help to hold its shape when serving. It will also save any burnt tongues from hungry foodies! If your Béchamel is a little too thick to pour, add a little more milk.

Ingredients

Chorizo Pasta Bake

  • ½ brown onion, finely diced
  • 1 clove garlic, minced
  • 1 carrot, grated
  • 400g mild chorizo grind
  • ½ cup red wine or GF beef stock
  • 2 tablespoons tomato paste
  • 400g chopped tomatoes
  • 2 teaspoons chorizo herb mix
  • 1 teaspoon honey
  • 1 courgette, grated
  • 340g penne pasta
  • 35g Parmesan cheese, finely grated

Béchamel Sauce

  • 2 tablespoons butter
  • 2 tablespoons GF flour
  • 1 cup milk
  • 35g Parmesan cheese, finely grated
  • ¼ teaspoon salt

Salad

  • ½ iceberg lettuce
  • 1 tomato
  • ½ teaspoon GF vinegar (e.g. red wine, white wine, cider)

Steps

  1. Preheat oven grill to high. Bring a large pot of salted water to the boil. Set aside a large, lasagne-style dish. Prepare ingredients. Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion, garlic and carrot for 3-4 minutes, until soft. Add chorizo and cook for 4-5 minutes, breaking up with a spoon as it cooks, until browned. Add wine/stock and simmer for about 1 minute, until evaporated.