- 400g fresh linguine (shells or other short pasta for portable version)
- 1 tbsp olive oil
- 150g chorizo, sliced
- 2 cloves garlic, crushed
- 400g can crushed tomatoes (or pasta sauce)
- ½ bag baby spinach (70g)
- 100ml cooking cream cheese
- Capsicum and/or mushrooms as per tastes
- Parmesan or tasty cheese to serve
- Cook pasta until al dente.
- While pasta is cooking, heat olive oil in a large frying pan to medium heat.
- Add chorizo and fry a few minutes on each side until brown.
- Stir in garlic and fry for one minute, pour in tomatoes and stir again.
- Once tomatoes are bubbling, add the spinach and incorporate into sauce.
- When spinach has wilted, add the cream cheese and stir through sauce.
- Add drained pasta to the pan and make sure it is all covered in sauce.
- Serve immediately with parmesan/tasty cheese on top and season to taste.
