Pasta with leeks, chorizo & beans

Pasta with leeks, chorizo & beans

This simple supper is bursting with big flavours – paprika-spiced chorizo, marinated tomatoes and sweet leeks.

By , 21 September 2015
Pasta with leeks, chorizo & beans
  • Ready in: 25 mins
  • Serves: 4
  • Price: 95p per serving
Nutritional Info
Each 334g serving contains
  • Fat high
  • Saturates high
  • Sugars low
  • Salt high
  • Energy 2345KJ 560KCAL
of your reference intake.
Typical energy values per 100g: 702kJ/168kcal.
  • Half a 225g Asda Extra Special Spanish Chorizo Casero (remove casing and cut small into cubes)
  • 15g butter
  • 1 tbsp olive oil
  • 2 leeks, trimmed and sliced
  • 290g can Asda Borlotti Beans, drained and rinsed
  • 4 Asda Extra Special Semi-Dried Tomatoes, cut into pieces
  • 100ml white wine (or chicken stock)
  • 300g pasta (penne or fusilli)
  • Parmesan, to serve
  • Cook the chorizo sausage in a non-stick frying pan until it starts to crisp. Tip into a bowl and set aside.

  • Wipe out the pan, then heat the butter and oil. Add the leeks and cook over a medium heat, stirring occasionally, for about 5 minutes or until softened. Add the chorizo, bortolli beans, tomatoes and wine or stock, and simmer until the liquid is reduced by half.

  • Meanwhile, add the pasta to a large pan of lightly salted, boiling water and cook according to packet instructions. Drain and return to the packet.

  • Add the leek mixture to the pasta and toss everything together. Serve with grated or shaved Parmesan.

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