This recipe is so easy to make and I have yet to find anyone who doesn’t like it.
You will need:
1/2 a ring of chorizo, sliced
1/2 punnet of baby mushrooms/mushrooms sliced
1 1/2 punnet of cherry tomatoes or a mix of cherry and baby plum tomatoes
4 garlic cloves, crushed
1 block of feta cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon mixed dried herbs
Olive oil for drizzling
1/2 a bag of pasta
Handful of chopped fresh parsley
Grated parmesan cheese
Set the oven to 180 degrees centigrade and roast the mushrooms in a little olive oil for about 10 minutes. Fry the chorizo in 1 tablespoon of olive oil until it starts to brown nicely. To an oven dish, add the tomatoes, garlic, seasonings, oil from the chorizo and mix well to coat the tomatoes. Place the feta cheese in the middle, drizzle with olive oil and bake in the oven for 20 minutes.
While the feta cheese is baking, make the pasta according to the package instructions. Before you drain it, reserve a cup of the cooking water. Drain the pasta and set aside.
Remove the baked feta from the oven. Begin the mix the melted feta cheese with the tomatoes, gently crushing them to release their juices. Add the pasta, pasta water, chorizo, mushrooms and parsley and combine well.
Serve sprinkled with parmesan cheese.
This is so good that Mr R has already asked me to make it for next week. You can of course come up with your own variation using chicken, prawns or even sausage.
If you try this recipe, let me know what you thought of it in the comments below.
The Swish Family Robertson 