Roasted Tomato, Shiitake Mushroom, Chorizo & Mexican Spice Linguini

Roasted Tomato, Shiitake Mushroom, Chorizo & Mexican Spice Linguini

Prep
15
Cooking time
40
Serves
5

Method

1. Pre-heat the oven to 200 degrees Celsius.

2. Line a baking tray with baking paper, add the tomatoes, salt and Cobram Estate Robust Extra Virgin Olive Oiland bake for 15-20 minutes or until soft and the skin has started to split.

2. Bring a pot of salted water to the boil and cook the pasta. Drain.

3. Place a fry pan over medium-high heat and cook 2tb of the spice mix with the chorizo & mushrooms.

4. Stir the roasted tomatoes, chorizo & mushrooms through the drained pasta. Add the fresh oregano leaves.

5. Serve topped with rocket leaves dressed with Cobram Estate Robust Extra Virgin Olive Oil & balsamic & 30g parmesan per person.

Recipe thanks to the wonderful Melbourne Nutrition.

Ingredients Chevron Icon

Spice Mix:

2tb Smoked paprika

2tb Sweet Paprika

1tb Ground cumin

1.5tb Ground coriander

1.5tb Dried oregano

1tb Dried chilli flakes

1tsp Ground black pepper

PASTA:

250g Dried pasta or 500g fresh pasta

Cobram Estate Robust Extra Virgin Olive Oil

Salt

2 Punnets cherry tomatoes

8 Shiitake mushrooms, sliced

125g Chorizo sausage, finely diced

2tb fresh oregano leaves

150g Parmesan cheese, grated

Rocket & Balsamic vinegar, to serve

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