This recipe is a really quick and easy midweek meal that’s also a great way to include lots of different vegetables.
4 people25 minutes15 minutes
Ingredients
150gChorizo Sausages
dry-cured, thinly sliced
50gCreme Fraiche
3 - Eggs
60gFrozen Peas
thawed
2clovesGarlic
minced
2tbspOlive Oil
for frying
50gParmesan Cheese
grated, plus extra to serve
300gPenne Pasta
0.5headSuperValu Cauliflower
chopped into bite sized pieces
1tbspSuperValu Oregano
Method
Bring a large pot of water to the boil. Add the penne pasta and cook as per the packet instructions. When the pasta has about 6 minutes left, add the cauliflower. Drain and set aside.
Combine the eggs, Parmesan and crème fraîche in a bowl.
Heat a little olive oil in a large frying pan set over a medium heat. Add the chorizo and fry for 3 minutes. Reduce the heat to low, then add the peas, garlic and oregano. Cook for 3 to 4 minutes, until the chorizo is cooked through.
Add the pasta and cauliflower to the pan and stir to combine. Turn off the heat but leave the pan on the hob. Stir in the egg mixture and keep stirring until everything is covered in the sauce.
To serve, grate some Parmesan over the pasta and serve immediately.