Creamy Mushroom & Smokey Chorizo Penne
with Parmesan Cheese
If you're looking for comfort in a bowl, look no further than this easy creamy mushroom pasta married with smokey chorizo and baby spinach. Topped with Parmesan, this simple and delicious meal is sure to become a crowd favourite.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Penne
(Contains Wheat, Gluten; May be present: Milk, Soy, Egg. )
2
Garlic
1
Mild Chorizo
(May be present: Soy, Milk, Sulphites. )
1
Sliced Mushrooms
1
Tomato Paste
1
Savoury Seasoning
1
Light Cooking Cream
(Contains Milk;)
1
Baby Spinach Leaves
1
Parmesan Cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
Nutritional Values
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook penne in the boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain penne, then return to saucepan.
• Meanwhile, finely chop garlic. Roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook sliced mushrooms, until just browned and softened, 2-3 minutes. • Add chorizo and cook until golden, 4-6 minutes.
• To pan with chorizo, add garlic, tomato paste and savoury seasoning and cook until fragrant, 1 minute. • Stir in light cooking cream and the reserved pasta water until combined, 1-2 minutes. • Remove pan from heat and stir in cooked penne and baby spinach leaves, tossing until well combined. Season to taste.
TIP: Add a splash of water if the pasta looks dry.
• Divide creamy mushroom and chorizo penne between bowls. Top with Parmesan cheese and a pinch of chilli flakes (if using). Enjoy!