Chorizo, Mushroom and Spinach

A community recipe by sparkles

Not tested or verified by Nigella.com

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Introduction

A quick and tasty pasta dish the whole family will enjoy. Preparation Time 5 minutes Cooking Time 15 minutes

Ingredients

Serves: serves 4

Metric Cups

350 grams penne pasta
1 tablespoon olive oil
2 chorizo (thinly sliced diagonally)
200 grams button mushrooms (thinly sliced)
1 clove garlic (crushed)
400 grams tinned tomatoes (diced)
100 grams baby spinach
Parmesan cheese (shaved to serve)

12⅜ ounces penne pasta
1 tablespoon olive oil
2 chorizo (thinly sliced diagonally)
7 ounces button mushrooms (thinly sliced)
1 clove garlic (crushed)
14⅛ ounces tinned tomatoes (diced)
3½ ounces baby spinach
Parmesan cheese (shaved to serve)

Method

Chorizo, Mushroom and Spinach is a community recipe submitted by sparkles and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Meanwhile, heat the oil in a large frying pan over high heat. Add the chorizo and cook, turning occasionally, for 3-4 minutes or until brown. Add the mushroom and garlic and cook, stirring, for 2 minutes or until mushroom is tender. Add the tomato and cook, stirring, for 2 minutes or until the sauce boils and thickens slightly.

Add the pasta to the tomato mixture and gently toss to combine.

Add the spinach and gently toss until just wilted.

Taste and season with salt and pepper.

Spoon the pasta among serving bowls and top with shaved parmesan. Serve immediately.

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.

Add the pasta to the tomato mixture and gently toss to combine.

Add the spinach and gently toss until just wilted.

Taste and season with salt and pepper.

Spoon the pasta among serving bowls and top with shaved parmesan. Serve immediately.