Smokey Mushroom & Chorizo Presto Penne
with Parmesan Cheese & Spinach
If you're looking for comfort in a bowl, look no further than this easy creamy mushroom pasta married with smokey chorizo and baby spinach. Topped with Parmesan, this simple and delicious meal is sure to become a crowd favourite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
1 packet
Sliced Mushrooms
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 sachet
Thyme
1 packet
Tomato Paste
1 sachet
Savoury Seasoning
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Cook penne in the boiling water, over high heat, until “al dente”, 12 minutes.
• Reserve some pasta water(see ingredients). Drain penne, then return to
saucepan.
TIP: “Al dente” pasta is cooked through but still slightly firm in the centre.
• Meanwhile, pick thyme leaves.
• Roughly chop mild chorizo.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook sliced mushrooms until just browned and softened, 2-3 minutes.
• Add chorizo and cook until golden, 4-6 minutes.
• To the pan with chorizo, add garlic paste, thyme, tomato paste and savoury
seasoning and cook until fragrant, 1 minute.
• Stir in light cooking cream and the reserved pasta water until combined,
1-2 minutes.
• Remove pan from heat, then stir in cooked penne and baby spinach leaves,
tossing until well combined. Season to taste with salt and pepper.
TIP: Add a splash of water if the pasta looks dry.
• Divide smokey mushroom and chorizo penne between bowls.
• Top with Parmesan cheese and a pinch of chilli flakes (if using) to serve. Enjoy!
