Mushroom, Leek and Chorizo Pasta Bake


350g dried maccheroni or penne rigate pasta

1 tbs olive oil

2 chorizo sausages, finely chopped

1 leek, halved lengthways, washed and thinly sliced

2 garlic cloves, crushed

250g Swiss brown button mushrooms, halved

1/4 cup white wine

300 ml carton light cream

1/4 cup sage leaves, chopped (or use flat-leaf parsley)

salt and ground black pepper

1 cup grated Parmesan cheese

1/2 cup reduced fat grazed mozzarella cheese


Preparation: About 15 minutes – Cooking: about 20 minutes – Serves: 6

Step 1: Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain and return to pan.

Step 2: Meanwhile, heat oil in a large non-stick frying pan over medium heat. Add chorizo and cook, stirring often, for 5 minutes or until crisp. Drain on paper towel.

Step 3: Add leek and garlic to pan and cool, stirring often, over medium heat for 3 minutes. Add mushrooms and cool, stirring often, for 2 minutes. Stir in white wine and simmer for 1-2 minutes until evaporated. Add cream, sage and season with salt and pepper to taste.

Step 4: Add leek mixture to hot pasta. Toss gently to combine. Spoon into a greased large (about 8-cup) baking dish. Combine cheeses and sprinkle over the top. Preheat a grill (top about 5cm from heat source) and cook 3-4 minutes until golden and serve.

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