Spelt and zucchini spaghetti with chorizo and herb crumbs
75 g, finely chopped
White sourdough bread
70 g, made into breadcrumbs
1 tbs, plus extra sprigs to garnish
Dried chilli flakes
Dry spelt pasta
380 g, spaghetti
2 clove(s), crushed
250 g, halved
¼ cup(s), (60ml)
Shaved parmesan cheese
- 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.
- Meanwhile, cook pasta in a large saucepan of boiling salted water following packet instructions or until just tender. Drain. Return pasta to pan.
- 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.
- Serve pasta topped with chorizo crumbs, extra thyme and parmesan.