Creamy Chorizo & Leek Orecchiette

• Meanwhile, half-fill a medium saucepan with boiling water. • Cook orecchiette in the boiling water until 'al dente', 8 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain orecchiette and return to the pan. • Meanwhile, thinly slice leek into rounds. Slice courgette into half-moons. Roughly chop red onion and mild chorizo. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, half-fill a medium saucepan with boiling water. • Cook orecchiette in the boiling water until 'al dente', 8 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain orecchiette and return to the pan. • Meanwhile, thinly slice leek into rounds. Slice courgette (see ingredients) into half-moons. Roughly chop red onion and mild chorizo. Thinly slice portabello mushrooms.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until browned, 4-5 minutes. • Add leek, courgette and onion and cook until tender, 4-5 minutes. • Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. • Add cream (see ingredients) and the butter. Simmer until slightly reduced, 1-2 minutes. • Add orecchiette and reserved pasta water, stir to combine and simmer until slightly reduced, 1 minute. • Add baby spinach leaves and stir to combine. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until browned, 4-5 minutes. • Add mushroom, leek, courgette and onion and cook until tender, 4-6 minutes. • Add cream (see ingredients) and the butter. Simmer until slightly reduced, 1-2 minutes. • Add cooked orecchiette and reserved pasta water. Stir to combine and simmer until slightly reduced, 1 minute. • Add baby spinach leaves and stir to combine. Season to taste.