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!


Cooking Methods

  • Cooking



    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.
Antipasto Spaghetti