Yes - it IS another Chorizo recipe. I'm sorry, they're kinda screaming to get out of their folder due to overcrowding issues. So though I said I'd try to space them out... I did also say that I "wouldn't promise nuffink"... because I LOVE IT.
You nearly got a soup recipe, but when I had a really good look at the photographs - it looked a bit like cat sick. So... no soup today. Especially as I would really like you to come back and thought I may have been pushing my luck with Monday's Meat Brownie... *cue exaggerated wink*.
No. I'm not having a stroke. Thankyou.
This recipe was not born of the need to use up the Chorizo - however, there was a small, half used tub of low fat crème fraîche that was feeling rather sorry for itself at the back of the fridge, and I had an urge for some sort of creamy pasta. I also had an egg. Just the one.
It quite genuinely took 15 minutes from start to finish (after the kettle had boiled) to cook this. I even managed to make a quich Hassleback Stylie garlic bread from a Ciabatta Roll that decided to get in on the "use me now or lose me forever" action.
It was that scrumptious that I could have happily eaten both bowls.
I didn't though.
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Serves 2
Prep time - 5 minutes
Cooking time - 10 minutes
You will need
A pot for boiling pasta
A non stick frying pan/skillet
3.5oz/100g dried penne pasta (or other)
6oz/160g spanish chorizo - sliced
3.5oz/100g chestnut mushrooms - sliced
1 egg yolk
5fl oz/150ml low fat crème fraîche
3oz/75g Parmesan - grated
salt and pepper
Cook your pasta according to the packet instructions.
Over a medium heat cook the chorizo in the frying pan until it just begins to release it's oil - about 3 minutes, then throw in the chestnut mushrooms. Cook for 5 minutes stirring all the time.
In a bowl mix together the egg yolk and crème fraîche. Drain the cooked pasta and reserve some some of the cooking water.
Remove the frying pan from the heat and stir in the pasta, eggy mixture and 60g of the Parmesan. The warmth of the pan and the pasta will cook the sauce without curdling it.
Serve scattered with the remaining Parmesan and with garlic bread.
18 propoints per serving (really don't know why I bothered to add this one up, it's not exactly diet food!)