1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Chorizo, mushroom and spinach penne

  • 0:05 Prep
  • 0:15 Cook
  • 4 Servings

Ingredients

  • 350g penne rigate
  • 1 tablespoon olive oil
  • 2 chorizo sausages, thinly sliced diagonally
  • 200g button mushrooms, thinly sliced
  • 1 garlic clove, crushed
  • 1 x 400g can diced tomatoes
  • 100g baby spinach leaves
  • Shaved parmesan, to serve

Method

  • 1
    Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
  • 2
    Meanwhile, heat the oil in a large frying pan over high heat. Add the chorizo and cook, turning occasionally, for 3-4 minutes or until brown. Add the mushroom and garlic and cook, stirring, for 2 minutes or until mushroom is tender. Add the tomato and cook, stirring, for 2 minutes or until the sauce boils and thickens slightly.
  • 3
    Add the pasta to the tomato mixture and gently toss to combine. Add the spinach and gently toss until just wilted. Taste and season with salt and pepper.
  • 4
    Spoon the pasta among serving bowls and top with shaved parmesan. Serve immediately.

Source: taste.com.au

LEAVE A REPLY

Please enter your comment!
Please enter your name here