Name: Chorizo and mushroom pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 400 gram bow-tie pasta; 250 gram chorizo sausage, sliced; 300 gram button mushrooms, sliced; 100 gram baby spinach leave; 1/3 cup spreadable cream cheese; 2 tablespoon lemon juice; 2 tablespoon chopped flat-leaf parsley; mixed salad, to serve

Ingredients

400 gram bow-tie pasta

250 gram chorizo sausage, sliced

300 gram button mushrooms, sliced

100 gram baby spinach leave

1/3 cup spreadable cream cheese

2 tablespoon lemon juice

2 tablespoon chopped flat-leaf parsley

mixed salad, to serve

Method

1.Cook pasta in large saucepan of boiling salted water, 10-12 minutes, or until tender. Drain and return to pan. Cover to keep hot.

2.Meanwhile, heat a medium frying pan over high heat. Add chorizo, cook 3 minutes, or until lightly browned on both sides and cooked. Drain on paper towels. Drain all fat from pan.

3.Add mushroom to pan. Cook and stir, 3 minutes, or until soft. Add spinach, stir, 1 minute, until wilted.

4.Stir cream cheese into hot pasta until melted. Add mushroom mixture, chorizo, juice and parsley to pasta, stir until combined. Serve with salad, if you like.

If desired, add dried chillies for a little heat.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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