Recipe & Tips

Creamy Sweet potato and chorizo pasta


Serves 3-4

  • Your favourite Pasta
  • 2 small sweet potatoes
  • 200 g of Spanish Spicy chorizo
  • 1 big onion
  • Half glass of oat milk (dairy or any other alternative will also work)
  • Parmesan cheese (grated)
  • Salt
  • Extra virgin Olive oil (2 tbsp)
  • Grounded Cayenne pepper (1/2 tsp) – optional!
  • Basil leaves


Step 1

Boil pasta

Step 2

Peel both sweet potatoes and put them to boil until they are soft. You could also get them roasted or steamed.

Step 3

Chop the onion into thin slices and put it in the pan with 2 table spoons of extra virgin olive oil and a pinch of salt and grounded cayenne pepper (optional if you don’t like spicy)!

Step 4

Once the onion has a lovely golden colour, add the oat milk into the pan and leave until it’s warm (but make sure it’s not absorbed!)

Step 5

Put the mix into a blender glass together with the 2 sweet potatoes. Blend until it gets a creamy texture – add some more salt if needed.

Step 6

Dice our Spain Iberico Spicy chorizo into small pieces and put them in a pre-heated pan. Do not add more olive oil as it will use its own fat to fry! Leave it for a few seconds until it gets a bit darker.

Step 7

Once you pasta is al dente, add the sauce into the pan and add the diced chorizo. Remove and serve.

Step 8

To finish add grated Parmesan and some basil on top.