Yumi’s Sweet Potato and Cashew pasta with Chorizo
2 Spanish chorizo, skin removed, sausage roughly torn into small pieces
400g fusilli pasta
2 x 200g Yumi’s Sweet Potato and Roasted Cashew
¼ cup lemon juice
2 tbsp thickened cream
1/3 cup chopped flat leaf parsley
Sea salt and freshly cracked black pepper
- Cook pasta according to packet instructions in salted water. Drain, reserving ½ cup of the cooking water.
- Place chorizo into a cold, large frypan then place over a medium heat, frying until crispy. Remove from heat, add both containers of Yumi’s Sweet Potato and Cashew dip, lemon juice and cream. Stir to combine, season with salt and pepper then add pasta, chopped parsley and reserved cooking water and toss to combine. Serve immediately.