Mushroom, leek & chorizo pasta bake
Prep 15 mins | Cook 15 mins | Serves 4-6
1 tbs olive oil
2 chorizo sausages, finely chopped
1 leek, trimmed, halved lengthways and thinly sliced
2 garlic cloves, crushed
250g Swiss brown button mushrooms, halved
¼ cup white wine
300ml reduced fat thickened cream
¼ cup sage leaves, chopped (or use flat-leaf parsley)
350g dried maccheroni or penne pasta
1 cup grated parmesan
½ cup reduced fat mozzarella cheese
Step 1 Heat 2 tsp oil in a large non-stick frying pan over medium heat. Add chorizo and cook, stirring often, for 4-5 minutes until crisp. Drain on paper towel.
Step 2 Heat remaining 1½ tbs oil in pan over medium heat. Add leek and garlic to pan and cook, stirring often, over medium heat for 4-5 minutes or until softened. Add mushrooms and cook for 2 minutes. Stir in wine and simmer until evaporated. Add cream, sage and season with salt and pepper to taste.
Step 3 Meanwhile, cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain and return to pan. Add leek mixture to hot cooked pasta. Toss gently to combine. Spoon in a greased large (about 8 cup) baking dish.
Step 4 Sprinkle parmesan and mozzarella over pasta mixture. Preheat a grill on medium-high heat. Place dish under grill (top about 5cm from heat source) and grill for 3-4 minutes until cheese melts and is golden and serve.
Good for you ... Swiss Brown Mushrooms
Fresh mushrooms differ from vegetables in that they supply mainly B group vitamins rather than contributing vitamin C and carotenoids (which are converted in the body to vitamin A)
They are a source of riboflavin (vitamin B2) and niacin, both of which contribute to the normal release of energy from food. They are also a source of the B vitamins pantothenic acid and biotin which both contribute to normal metabolism of fat.
A source of selenium, a mineral which contributes to the maintenance of hair and nails and the way the body uses iodine in its production of thyroid hormones.