Tuscan cannellini bean and chorizo pasta

Posted: Mar 23 2021

Tuscan chorizo pasta

Masterchef finalist Callum Hann, and accredited dietitian Themis Chryssidis share a simple twist to an all time favourite.

Serves: 4
Prep Time: 10 minutes
Cook Time: 20 minutes


  • 1 chorizo sausage, finely chopped (optional – diced bacon is a fine substitute, or leave out altogether)
  • 1 brown onion, finely chopped
  • 2 garlic cloves, thinly sliced
  • 400g tin chopped tomatoes
  • 400g tin cannellini beans, drained and rinsed
  • 300g dried pasta of your choice
  • ⅓ cup Kalamata olives, pitted
  • 180g baby spinach
  • ½ bunch of basil, leaves picked
  • 30g parmesan, finely grated


1. Heat a large frying pan over medium heat. Cook chorizo for 2-3 minutes or until golden brown. Transfer to a small bowl, keeping the chorizo oil in the pan.

2. Return pan to the heat. Cook onion for 3-4 minutes or until soft and translucent. Add garlic and cook for 30 seconds or until fragrant. Stir through tinned tomatoes and cannellini beans. Simmer for 3-4 minutes or until slightly thickened.

3. Meanwhile, bring a large saucepan of water to the boil. Cook pasta according to packet directions. Reserve one cup of cooking liquid before draining pasta.

4. Stir pasta, olives, baby spinach and basil leaves through the pasta sauce. If necessary, use some of the reserved pasta water to adjust the sauce consistency. Divide pasta and sauce between serving bowls and finish with parmesan cheese.

Cooking Tip: Don’t abandon a recipe because you don’t have the exact ingredients, consider pantry and freezer alternatives! Swap the baby spinach in this recipe for the frozen variety, or swap basil for a dried option like oregano.

Nutrition Tip: Don’t feel guilty eating leftovers for lunch. Cooked and cooled carbohydrate foods like pasta are a good source of resistant starch. This type of fibre fuels good bacteria making for a healthy gut.

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Posted: Mar 23 2021


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