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Sweetcorn & Chorizo Creamy Pasta

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Instructions

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Chop up the Red Onion into small pieces, prep the Garlic Clove (chop, grate, press) and drain the Sweetcorn ready.
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Bring a pan of water to boil with salt for seasoning. Once ready add the Penne Pasta and cook until tender for approximately 10 minutes.
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Heat up a frying pan with a little oil and put the Chorizo and Sweetcorn into the pan. Fry until they start to brown for around 5 minutes while stirring.
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Chuck the Garlic Clove and Red Onion into the pan and fry for a few minutes. After the Red Onion has softened add the Baby Leaf Spinach and cook for a further few minutes.
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Once done add the Water and the Creme Fraiche and get nice and hot. Stir in a little salt and black pepper for seasoning and about half of the Grated Parmesan Cheese. Add the Penne Pasta to the pan and mix together and heat up.
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Plate up the Sweetcorn & Chorizo Creamy Penne Pasta onto your plates and share out the remaining Grated Parmesan Cheese. Eat and enjoy!
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