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Mushroom, Leek & Chorizo Pasta Bake

SERVES: 4–6 • TOTAL TIME: 30 MINUTES

Ingredients:

  • 1 tbs olive oil

  • 2 chorizo sausages, finely chopped

  • 1 leek, trimmed, halved lengthways and thinly sliced

  • 2 garlic cloves, crushed

  • 250 g button mushrooms, halved

  • ¼ cup white wine

  • 300 mL reduced fat thickened cream

  • ¼ cup sage leaves, chopped (or use flat-leaf parsley)

  • 350 g dried maccheroni or penne pasta

  • 1 cup grated parmesan

  • ½ cup reduced fat mozzarella cheese

Directions:

  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.

  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.

  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.

  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.

This recipe is courtesy of Sydney Markets.

Download Recipe here:

Mushroom, Leek & Chorizo Pasta Bake
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Download PDF • 3.33MB

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