Macaroni with courgette, mushrooms and chistorra
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 40 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Macaroni dry 400 g
- Mushrooms 200 g
- Courgette 300 g
- Spring Onion 120 g
- Txistorra casing removed 150 g
- Extra virgin olive oil 25 g
- Oregano dried 1 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Bring a large pan of water to the boil. Meanwhile, chop the spring onion, thinly slice the courgette into half-moons and slice the mushrooms.
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Crumble the chistorra and brown in a frying pan for 6–8 minutes until fully cooked. Remove and drain excess fat. Add the oil and spring onion to the pan and soften for 5 minutes; add the courgette and mushrooms and sauté for 7–8 minutes until their liquid evaporates. The chistorra should reach 71°C.
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Cook the macaroni with the salt for the packet cooking time. Reserve 100 ml cooking water before draining. Add the pasta and chistorra to the vegetables, add the oregano and toss for one minute; use a few spoonfuls of reserved water if needed to moisten.
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Divide between four plates and finish with chopped parsley.
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