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Before you jump to Chorizo and Spinach Creamy Pasta recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
The benefits of healthy eating are now being given more publicity than ever before and there are many reasons for this. Poor diet is one factor in health problems such as heart disease and hypertension which can put a drain on the economy. There are more and more efforts to try to get us to adopt a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. A lot of people typically assume that healthy diets demand a lot of work and will significantly change the way they live and eat. Contrary to that information, individuals can alter their eating habits for the better by carrying out a couple of simple changes.
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As you can see, it is not difficult to begin to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to chorizo and spinach creamy pasta recipe. To make chorizo and spinach creamy pasta you only need 11 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Chorizo and Spinach Creamy Pasta:
- You need 1 red onion, chopped
- Provide 1 punnet mushrooms, sliced
- Take 1 bag spinach (or frozen equivalent)
- You need 1/2 pint double cream
- Take 1 stock cube (I used Kallo organic mushroom)
- Take 240 g chorizo
- Prepare 2 cloves garlic
- Prepare Pasta (to serve 4)
- Provide 1 tablespoon olive oil
- Use Pepper - to season
- Prepare Parmesan
Instructions to make Chorizo and Spinach Creamy Pasta:
- Add the oil, chopped onions and mushrooms to a pan and heat on a medium heat for 3 mins. If using frozen spinach add now to start thawing.
- Crush the two cloves of garlic into the mixture. Continue to cook for 5-7 mins. If using fresh spinach add now to allow time for it to wilt.
- In separate pans start to the cook the chorizo in a small amount of oil, and pasta in the other to instruction.
- Add the stock cube to 1tbsp of boiling water and stir to make a paste. This mushroom stock doesn’t look appetising but tastes great!
- Once the mushroom/onion/spinach mixture is cooked reduce to a low heat and add in the double cream. Heat for 2 mins before adding in the stock paste. Stir thoroughly and continue to heat until hot.
- Once the chorizo is ready, drain and add into the mixture. Do the same with the pasta.
- Serve into bowls, season with pepper and lots of Parmesan!
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