Pasta with mushroom, chorizo, feta and kale
160g mushrooms, sliced
100g chorizo, peeled and finely sliced
60g kale, roughly sliced
2 garlic cloves, finely chopped
1 chilli, de-seeded and finely chopped
8g sage leaves, picked and roughly chopped
60g feta, crumbled
40g grated Parmesan
Olive oil and cooking oil
Salt and pepper
- Place a drizzle of cooking oil in a saucepan over a medium heat. When hot, add chorizo slices and cook until golden on both sides, about 4 minutes. Remove from the pan and set aside.
- Return pan over a low heat with more oil if needed and add sage, garlic and chilli (to your heat preference). Sauté for 2 minutes until softened, shifting the ingredients quite frequently. Then, turn up the heat slightly and add mushroom, kale and a drizzle of olive oil. Sauté for a further 3-5 minutes until the mushrooms and kale have softened. Shift the ingredients occasionally.
- Roughly chop up the chorizo slices and add them to the pan along with your cooked, drained pasta. Mix through until well combined and heated.
- To serve sprinkle over the crumbled feta and grated Parmesan.