Chorizo Pasta Salad with Lemon Myrtle spice

Chorizo Pasta Salad with Lemon Myrtle spice

Cooking time: 45 minutes, serves 6

  • 375g Vetta High Protein Low Carb
  • 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.

  1. Cook pasta according to packet instructions. Drain, keeping a mug full of the water and set aside.
  2. Peel and finely slice the garlic, pick the thyme leaves, and clean and tear up the mushrooms.
  3. 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
  4. salt, black pepper and Lemon Myrtle* spice and fry for 5 to 8 minutes.
  5. Stir in the crème fraîche and remove the pan from the heat.
  6. Toss the pasta with a little oil, then stir into the sauce. Add a little cooking water to loosen, if needed.
  7. Stir in the spinach, add a good grating of Parmesan, squeeze in the lemon juice, then season to taste before serving.

*Australian Native Herb & Spice from Australia Super Food Co.