Chorizo & Corn Pasta Bake


People often ask me at demo’s if you can make your own recipes in your Thermomix.  The answer is yes, you can!  It just takes some experience cooking Thermomix recipes & getting to know the functions of the machine, in particular what speed to turn the blades for various sizes of chopped foods.  For example, I always chop onions on speed 5 &  garlic on speed 7, regardless of what a Thermomix recipe says.   The other tip is to zero the scales & record the weight of ingredients from your recipe, so the next time you make it, you can just weigh your ingredients straight into the machine.

I found this Chorizo & Corn Pasta Bake recipe in a magazine recently & thought it sounded good!  As you can see in the photo, I made notes on the recipe as I made it, so I could convert it to Thermomix method.  This is an easy family meal that can be made ahead of time.  It was really delicious & the whole family loved it.  For kids who don’t like to eat anything green, you can even peel your zucchini!  For a vegetarian variation to this dish, see notes below.

150g risoni pasta
2 medium zucchini, roughly chopped
1 red onion
20g olive oil
2 chorizo sausages (mild or spicy)
50g parmesan cheese plus 30g extra (grated)
120g frozen corn
4 eggs
150g light sour cream

1) Preheat oven to 200 degrees & grease a baking dish.
2) Cook risoni in boiling water till al dente, drain & pour into baking dish.
3) Meanwhile, cut chorizo’s in half lengthways & slice into 1cm thick pieces.
4) Place zucchini in TM bowl, chop 5 seconds/speed 5. Set aside.
5) Without cleaning the bowl, add onion, chop 3 seconds/speed 5.  Scrape down the sides of the bowl.
6) Add oil & chorizo, cook 5 minutes/100 degrees/ Reverse/speed 1.
7) Add corn & 50g grated parmesan, mix 10 seconds/Reverse/speed 3. Pour mixture into baking dish over risoni & gently stir to combine.
8) Without cleaning the bowl, add eggs, sour cream, salt & pepper. Mix 10 seconds/speed 4.
9) Pour egg mixture over risoni mixture & gently stir, to ensure the egg is mixed through everything & not just sitting on top of risoni.
10) Sprinkle extra parmesan over the top & bake for 35-40 minutes.
Cool in baking dish for a few minutes & cut into rectangles & serve with rocket or green salad.



For a vegetarian option, replace the chorizo with 200g sliced swiss brown mushrooms.  Saute the mushrooms with the onions in step 5.

You can also substitute the chorizo with 1 cup of cooked, shredded chicken.

I used light sour cream for this recipe, but you can use any type of cream.  The original recipe was for 150ml thickened cream, but I always substitute cream with light sour cream.


4 thoughts on “Chorizo & Corn Pasta Bake

    • I’ve just added another delicious recipe – Pumpkin & Chorizo soup with Red Kidney Beans. It’s delicious & of course so easy in your Thermomix!

  1. Hi,
    Is there any chance you still have the printed copy of this recipe. I lost my copy and the magazine no longer has its recipes archived online, or available to send out. After much googling I found this page and recognised the photo. The only issue is I don’t have a Thermomix, so if you are able to share the original recipe, that would be brilliant.
    Thanks in advance for any help you can give.

    • Hi Kristin,
      I’m sorry, I no longer have the original recipe. You’ve just reminded me how good this is, so I’ll have to make it again soon. I do remember tearing the recipe from a ‘Who’ magazine a few years ago. Maybe they might be able to send it to you? Good luck!

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