Chorizo, Shimeji Mushroom & Sundried Tomato Pasta
Dinner is ready in no time with a simple Italian penne made exotic with shimeji mushrooms and sundried tomatoes. A quick 30-minute meal or less, perfect as a weeknight dish or lunch for work!
250g Mocagatta penne pasta
3 Tbsp. (45ml) olive oil
1 onion, finely diced
2 cloves garlic, crushed
200g Shimeji mushrooms
3 sprigs rosemary
100g chorizo, thinly sliced
100g sundried tomatoes
3 spring onions, thinly sliced
50g grated Parmesan
Bring a large pot of salted water to the boil. Boil the pasta for 7 minutes, drain and set aside.
Heat the oil in a large frying pan; fry the onions and garlic for 3 minutes until lightly browned.
Add the mushrooms, rosemary, chorizo and sundried tomatoes and fry over a medium heat for 5 minutes.
Stir in the cooked pasta; divide into 4 bowls, top with grated Parmesan, season and serve.