Smokey Double Chorizo & Mushroom Fasta-Pasta
with Parmesan Cheese & Spinach
- Milk
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Sulphites
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.
Ingredients
1 packet
Baby Spinach Leaves
1 sachet
Chilli Flakes
500 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Savoury Seasoning
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Sliced Mushrooms
1 sachet
Thyme
1 packet
Tomato Paste
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 (1/3 cup for 2 people / 2/3 cup for 4 people). Drain penne, then return to saucepan.
• Meanwhile, finely chop garlic, 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 pan with chorizo, add garlic, 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 and stir in cooked penne and baby spinach leaves, tossing until well combined. Season to taste. TIP: Add a splash of water if the pasta looks dry.
• Divide creamy mushroom and chorizo penne between bowls. Top with Parmesan cheese and a pinch of chilli flakes (if using). Enjoy!
