I mean, we all know I’m crazy for cake, but did you all know that I’m also ca-ray-zayyyy for pasta?
Welllllllllll the rumours are true.
It’s ma numero uno. One and only. Besty Besty.
The moment I flip over a dinner menu, it’s the one thing my eyes scan the page for.
Yeah, me and pasta are pretty tight.
Let’s just talk about the many wonderful aspects of this beloved substance shalllll weeeee??
You can pretty much
top it smother it in anything you like. Fo real. Meaty, vegetabley, saucy, light, thick, creamy, what ever you want!
It comes in so many shapes and sizes, the options are endless!
It can go from easy peasy dinner to extravagant homemade from scratch amazingness
Plus pasta goes hand in hand with cheese…. need I say more?
Pasta hour = happy hour
As a MASSIVE chorizo fan (where I was recently corrected – pronunciation = chor-i-tho – I’ve been living a lie )
combined with it’s best friend sweet potato, put some mushroom in there for good measure and BOOM you got yourself an ah-maz-ing combination of all things good and pure.
Pasta, I owe you my everything.
On the other hand, did I mention it was Autumn?
Cause in that case, this is sooooo tottttalllllyyyyy autumn food material.
I mean just look at the level of vegetable and cozy goodness!
CHORIZO, SWEET POTATO & MUSHROOM PASTA
recipe adapted from Donna Hay’s Chorizo Bolognese with Buffalo Mozzarella
1 sweet potato, peeled, and thinly sliced
2 dried chorizo (250g), cases removed and chopped
1 cloves garlic, crushed
2 tablespoon extra virgin olive oil
1 sprigs rosemary, leaves picked
150g, sliced button mushrooms
pinch of dried chilli flakes
sea salt and cracked black pepper
1/4 cup red wine
400g can chopped tomatoes
1 tablespoons brown sugar
1/4 grated parmesan
1. Preheat the oven to 200C, and place the sweet potato on a lined baking tray. Toss in 1 tablespoon of the olive oil and seasoning then roast in the oven for 15 minutes, or until tender.
2. Place the chorizo and garlic in a food processor and process until finely chopped. Set aside.
3. Heat the remaining oil in a large frying pan over high heat. Add the rosemary and cook for 30 seconds or until crisp. Remove and set aside. Sauté mushrooms in the same pan on medium heat until tender. Remove and set aside.
4. Add the chorizo, garlic, chilli, salt and pepper to the same pan and cook, stirring, for 3–4 minutes or until golden and crispy.
3. Add the wine and cook for 30 seconds. Add the tomato and sugar and bring to a simmer. Reduce the heat to medium, cover with a lid and cook for 5–6 minutes or until the liquid has slightly reduced. Stir through the sweet potato and mushrooms.
4. While the chorizo mixture is cooking, cook the pasta in a large saucepan of salted boiling water for 6–8 minutes or until al dente. Drain, reserving 1/4 cup of the cooking liquid. Add the reserved cooking liquid to the chorizo mixture and stir to combine. Top the pasta with the chorizo mixture, parmesan, crispy rosemary and pepper to serve.
Thanks for stopping by!