SERVES: 5

INGREDIENTS:

MEXICAN SPICE MIX (recipe by the Intolerant Cooks - I had some leftover after making their beef enchiladas which were delish!) 

- 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

- EVOO (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

METHOD:

1. Pre-heat the oven to 200 degrees Celsius

2. Line a baking tray with baking paper, add the tomatoes, salt and EVOO and 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 EVOO & balsamic & 30g parmesan per person