Ingredients
2 cloves of garlic
Lemon Myrtle* spice
3 sprigs of fresh thyme
300g flat mushrooms
125g chorizo, thinly sliced
Olive oil
3 tablespoons crème fraîche
200g baby spinach
Parmesan cheese
1 lemon
Sea salt and black pepper, to taste
*Australian Native Herb & Spice from Australia Super Food Co.
Method
Cook pasta according to packet instructions. Drain, keeping a mug full of the water and set aside.
Peel and finely slice the garlic, pick the thyme leaves, and clean and tear up the mushrooms.
Heat a little oil in a large pan on medium heat, add the chorizo and cook for a few minutes. Add garlic and cook for 1 minute until golden. Add the thyme, mushrooms, sea
salt, black pepper and Lemon Myrtle* spice and fry for 5 to 8 minutes.
Stir in the crème fraîche and remove the pan from the heat.
Toss the pasta with a little oil, then stir into the sauce. Add a little cooking water to loosen, if needed.
Stir in the spinach, add a good grating of Parmesan, squeeze in the lemon juice, then season to taste before serving.