Baked chorizo, pepperoni and vegetables spiral pasta

Baked chorizo peproni and vegs spiral pasta.JPG

Henry David Thoreau once said, “Wealth is the ability to fully experience life.” Even when times are tough, it’s always important to keep things in perspective. You didn’t go to sleep hungry last night.

You didn’t go to sleep outside. You had a choice of what clothes to wear this morning. You hardly broke a sweat today. You didn’t spend a minute in fear. You have access to clean drinking water. You have access to medical care. You have access to the Internet. You can read. Some might say you are incredibly wealthy, so remember to be grateful for all the things you do have.

Not getting what you want is sometimes a wonderful stroke of good luck, because it forces you re-evaluate things, opening new doors to opportunities and information you would have otherwise overlooked.

Laugh at yourself often. Find the humour in whatever situation you’re in. Optimism is a happiness magnet. If you stay positive, good things and good people will be drawn to you.

So, I stayed positive in cooking for it’s my happiness magnet. I believe through food that we are grateful to have from God can make everyone drawn to the dining table and enjoy the food as well as conversation.

I am glad that I can put up a hearty comfort food to feed my family. It’s doesn’t need to be expensive ingredients but with my heart pour into it. That make my pasta delicious by using chorizo, pepperoni, vegetables and pasta simple ingredients and cheap.


3/4 packet spiral pasta, cooked as per packet instruction
2 can (420 g) Campbell mushroom soup
1 can chickpeas, drained water
300 ml double cream
1/2 leek, cut into bite size rings, washed, drained
1 large carrot, cut into bite size
1 bunch asparagus, cut into bite size
1 chorizo, cut into bite size
1 small pepperoni, cut into bite size
1 small packet (125 g) grated granado cheese
1 packet mixed cheese: Parmesan, Mozzarella, and cheddar; as much as you like
1 small packet (125 g) lactose grated Parmesan
2-4 Tbs crispy prawns chilli sauce (bought)
200 g sliced mushrooms
2 Tsp chilli flakes, plus extra 2 Tsp to sprinkle after
2 Tsp XO chilli sauce (given by friend)
Sea salt
Reserved 1 and 3/4 c boiling water from pasta


Preheat oven 180 degrees C. Cooked pasta as per instruction on packet and transfer to a big baking tray.

Add mushroom soup, double cream with reserved water to cooked pasta. Then add 2 tsp chilli flakes, crispy prawns chilli sauce, XO chilli sauce; toss around the cooked spiral pasta to coat.

Next add in chorizo, carrot, pepperoni, mushroom, leek, asparagus, chickpeas to spiral pasta and toss again. Then stir in Granado cheese, half of lactose cheese and the mixed cheese. Season well with salt and pepper. Bake, covered with foil for 30- 40 minutes.

Then removed foil, add the remainder lactose cheese and sprinkle the extra chilli flakes. Bake a further 20-30 minutes until the cheese melted and golden brown. Removed from oven rest for 10 minutes then serve with Merlot red wine.



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