Chorizo and Mushroom Spaghetti - rich, quick and comforting

Spicy chorizo, soft mushrooms and a tomato sauce that comes together fast.

Jan 20, 2026

A quick dinner that’s filling and warming.

CHORIZO AND MUSHROOM SPAGHETTI

SERVES 2 // READY IN 20 MINS // 534 CALS

This is a good one for nights when you want something warming and full of flavour without spending ages in the kitchen. The chorizo adds richness, the mushrooms keep it balanced, and the tomato sauce pulls everything together quickly. It’s a satisfying bowl of pasta that feels indulgent, but at 534 calories and over 20g protein it still fits neatly into a well balanced week.

CHORIZO AND MUSHROOM SPAGHETTI

SERVES 2 // READY IN 20 MINS // 534 CALS

INGREDIENTS

140g (5oz) wholemeal spaghetti
1 red (bell) pepper
120g (4oz) chestnut mushrooms
60g (2oz) chorizo
1 heaped tsp garlic paste
1 x 400g (14oz) can chopped (crushed) tomatoes
15g (1 heaped tsp) sun dried tomato paste
1 tsp sugar
1 tsp vegetarian stock powder
20g (1oz) parmesan

METHOD

STEP 1

Boil a large saucepan of water with a pinch of salt and a drizzle of oil. When boiling, add the spaghetti to the water and boil until just tender with a little bite (10 mins). Once cooked, drain and return to the pan. Stir through a little oil to stop it from sticking.

STEP 2
Wash, de-core and halve the bell pepper. Slice into thin strips. Wash the mushrooms and slice. Dice the chorizo.

STEP 3

Heat a large frying pan on a high heat. When hot, add the chorizo, sliced peppers and mushrooms. Fry for 4-5 mins, until the chorizo is cooked and crunchy.

Reduce the heat to medium and stir in the garlic. Stir-fry for 30 seconds before adding the chopped (crushed) tomatoes. Stir in the sun dried tomato paste, sugar and stock powder. Bring to the boil and simmer until thickened, 4-5 mins.