Chorizo and Mushroom Pasta with Creamy Cheese Sauce

1. Boil a large pot of salted water. Cook the penne per packet instructions. Reserve 100ml pasta water before draining.

2. Meanwhile, slice the mushrooms. Mince the garlic. Pick the thyme leaves.

3. Fry the chorizo in a large pan over medium-high heat for 2–3 mins until the oils are released. Remove chorizo and set aside.

4. In the same pan, fry mushrooms in the chorizo oil for 4–5 mins until golden. Add garlic and thyme, cook 1 min. Add tomato puree, stir 30 secs.

5. Pour in the chicken stock. Reduce by half. Lower heat and stir in cream cheese until melted and smooth. Return chorizo to the pan.

6. Add drained pasta and toss, using pasta water to loosen. Serve topped with grated parmesan.