Creamy Pasta with Chorizo

For this simple supper we rolled out a ball of our fresh pasta and made it into tagliatelle. We chopped some button mushrooms, prepared some asparagus spears and slice a small piece of chorizo sausage.

We gently fried the chorizo slices until some of the oil was released and they were slightly coloured. In a separate pan we fried the mushrooms in some butter.

We added some dried mixed herbs and then some cream cheese sauce. We blanched the asparagus spears for a couple of minutes.

We boiled out tagliatelle in salted water for 4-5 mins before draining and adding to our sauce. We mixed it until the pasta was thouroughly coated.

We then arranged the warm chorizo slices on top and served it with the asparagus and soma garlic bread.