Pasta with mushroom, chorizo, feta and kale

Serves 2

Ingredients:

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
200g spaghetti
60g feta, crumbled
40g grated Parmesan
Olive oil and cooking oil
Salt and pepper

Method:

1. 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. 
2. 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. 
3. 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. 
4. To serve sprinkle over the crumbled feta and grated Parmesan.