Easy Creamy Tomato, Mushroom & Chorizo Penne
with Rocket & Parmesan Salad
- Gluten
- Wheat
- Milk
- Soy
- Eggs
- May contain traces of allergens
Ingredients
1 sachet
Garlic & Herb Seasoning
Portobello Mushrooms
1 packet
Leek
1 packet
Penne
(Contains: Gluten, Wheat May be present: Soy, Eggs)
200 g
Mild Chorizo
1 packet
Tomato Paste
1 packet
Rocket leaves
1 packet
Cream
(Contains: Milk)
1 packet
Grated Parmesan Cheese
(Contains: Milk)
2
Radish
Nutrition
Cooking Steps
• Bring a large saucepan of salted water to the boil. Thinly slice the leek, portabello mushrooms and radish. Finely chop garlic. Cut mild chorizo into 1cm half-moons.
• Cook penne in boiling water until 'al dente', 9 minutes.
• Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then return pasta to saucepan.
• Meanwhile, thinly slice leek and radish. Finely chop chorizo. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chorizo and leek tossing, until golden, 4-5 minutes.
• Return frying pan to a medium-high heat with residual oil in pan. Cook mushrooms until tender, 4-5 mins. Add leek and cook until tender, 2 mins. • Add garlic and tomato paste and cook until fragrant, 1 minute. Add longlife cream (see ingredients), garlic & herb seasoning and chicken-style stock powder and cook, stirring, 1 minute. • Add cooked linguine and reserved pasta water, then return chorizo to pan and cook, tossing, until combined, 1 minute. • Season to taste.
• In a large bowl, combine a drizzle of balsamic vinegar and olive oil, then season. Add radish and rocket leaves and toss to coat. Sprinkle with 1/2 the grated Parmesan cheese. • Divide creamy tomato and chorizo penne between bowls. • Garnish with remaining Parmesan cheese. • Serve with rocket and Parmesan salad. Enjoy!
