Mushroom & Crispy Chorizo Pasta
Description
Light yet creamy at the same time, and packed with flavour! Can easily be made into a vegetarian dish if you simply leave out the chorizo.
3 Servings
30 Minutes
6 Favourites
Ingredients
- 1 pack portabellini mushrooms (chopped)
- 1 white onion (finely chopped)
- 1 tablespoon butter
- small handful of fresh thyme (finely chopped)
- 1 teaspoon chopped chilli
- 1 tablespoon chopped garlic
- 1 cup veggie stock
- 1 tablespoon flour
- 1/4 cup milk
- handful grated cheddar cheese
- 150g chorizo (chopped)
- 1 pack spaghetti pasta
Method
- 1In a large saucepan, melt your butter, along with a drizzle of olive oil on medium heat.
- 2Once melted, add your onion, garlic and chilli and fry until lightly browned.
- 3Add your mushrooms and thyme to the onions and fry until the mushrooms are cooked.
- 4While the mushrooms are cooking, stir your tablespoon of flour into your veggie stock thoroughly until all the flour has dissolved.
- 5Once the mushrooms are cooked, add your veggie stock (with flour) and milk, and allow to simmer on a low heat for 10 minutes.
- 6In the meantime, cook your pasta and fry your chorizo until crispy in a little drizzle of olive oil.
- 7Just before serving and combining all the ingredients, stir your grated cheddar into your mushroom mix until melted.
- 8Combine your mushroom mix, pasta and chorizo and viola!
