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Spelt and zucchini spaghetti with chorizo and herb crumbs

Spelt and zucchini spaghetti with chorizo and herb crumbs

Total Time
35 min
20 min
15 min
Give your next pasta dish a healthy twist spelt pasta which gives the dish more fibre and zucchini for extra veg. With a chorizo, tomato and herb sauce, the whole family will be a fan of this great dish!


Olive oil

2 tsp

Chorizo sausage

75 g, finely chopped

White sourdough bread

70 g, made into breadcrumbs

Fresh thyme

1 tbs, plus extra sprigs to garnish

Dried chilli flakes

½ tsp

Dry spelt pasta

380 g, spaghetti


3 large


2 clove(s), crushed

Cherry tomatoes

250 g, halved

Lemon juice

¼ cup(s), (60ml)

Shaved parmesan cheese

½ cup(s)


  1. Heat oil in a large non-stick frying-pan over medium heat. Cook chorizo, breadcrumbs, thyme leaves and chilli, stirring, for 3–4 minutes or until breadcrumbs are golden. Transfer to a plate.
  2. Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Return pasta to pan.
  3. Meanwhile, using a mandolin or spiraliser, cut zucchini into long ‘spaghetti’ strips (see note). Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook zucchini, garlic and tomatoes, stirring, for 1–2 minutes or until just softened. Season with salt and pepper. Add zucchini mixture and juice to pasta and toss gently to combine.
  4. Serve pasta topped with chorizo crumbs, extra thyme and parmesan.


SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIPS: You can use wholemeal pasta instead of spelt. Mandolins and spiralisers are available from kitchenware stores. If unavailable, use a vegetable peeler to cut zucchini into thin ribbons, then cut these into strips.