This dish is packed full of flavor with the added bonus of being easy and quick to prepare. A perfect meal for two accompanied by your favorite red wine if you fancy.
Preparation time: 15 minutes Cooking time: 25 minutes Serves: 2
- Approx. 100 g Chorizo of your choice (I used Spanish)
- 2 large Portobello Mushrooms
- 2 small cloves of garlic
- 250 ml vegetable stock
- Approx. 100 ml double cream
- 1 tablespoon olive oil
- Grated Parmesan (Optional)
- 2 portions of spaghetti
Tips and Tricks:To portion out the spaghetti take your index finger and place it inline with the bottom of your nail on your thumb, this should be enough for two people.
- Peel off outer skin of Chorizo.
- Slice Chorizo sausage length ways into 1/4, then into 2 cm slices (quarter circles).
- Chop Portobello mushroom into slices (Approx. same size as Chorizo).
- Finley chop 2 small cloves of garlic.
- Prepare vegetable stock.
- Boil a large pot of water, season with olive oil and salt, place in spaghetti. Cook to your liking.
- While the pasta is cooking, add 1 tablespoon of olive oil to a large pan on a medium heat.
- Place in chopped Chorizo, fry until oil has been released from Chorizo.
- Turn up heat to high, wait 30 seconds, add chopped Portobellos.
- Move Chorizo to the side, Tilt pan and fry mushrooms for 2 minutes with Oil released at base of pan.
- Place the pan flat, Reduce heat to medium, add plenty of cracked pepper and stir Chorizo and mushrooms for 2 minutes.
- Add splash of white wine.
- Add diced garlic, stir for 2 minutes. Reduce heat to low.
- Add vegetable stock.
- Simmer for 6 to 7 minutes.
- Add cream, bring to boil then back down to a simmer.
- Reduce until consistency desired is reached (Bare in mind will become thicker once cooled)
- Turn off heat
- Add cooked spaghetti to pan, along with 2 tablespoons of pasta water. Mix for 1 minute. Adding more pasta water if required.
- Serve with freshly cracked pepper and Parmesan
Tips and Tricks: Something that comes with practice when creating a creamy pasta dish is the consistency of the sauce (I didn’t get it right first time so don’t worry :). You are looking for something that sticks to the pasta but doesn’t feel stodgy when eating. Forgive me its hard to explain. How I ensure the correct consistency is by dragging a spoon through the sauce and looking how long it takes to run back together, the longer it takes the thicker it is. Vice versa.
While cooking the sauce, it is worth checking the pasta at regular intervals as to not to overcook it. If its done to early then switch off heat and leave in water. Otherwise just cover the sauce when cooked and add pasta once it is done.