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Macaroni with courgette, mushrooms and chistorra

Name: Macaroni with courgette, mushrooms and chistorra
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Macaroni (dry); 200 g Mushrooms; 300 g Courgette; 120 g Spring Onion; 150 g Txistorra (casing removed); 25 g Extra virgin olive oil; 1 g Oregano (dried); 3 g Parsley; 1 g Salt (to taste)

Total time40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Macaroni. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Pasta with browned vegetables and chistorra sausage, without a heavy sauce and scented with oregano.

Jump to steps

15 minpreparation and possible waiting

25 mincooking

4servings

2.304 kcalwhole recipe

576 kcalper serving

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 and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Home-style

Allergens

View full classification 24 tags

Diet

Omnivorous

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main coursePasta

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course · Pasta

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

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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Let’s get cooking

Method

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.
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.
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.
Divide between four plates and finish with chopped parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.