Chorizo and Button Mushrooms over Garden Spinach Angel Hair

Serving Size:  2-3
Prep Time:  10 Minutes
Cook Time: 25 Minutes
Total Time:  35 Minutes


1/2 lb. Pappardelle's Garden Spinach Angel Hair
1 Tbsp. extra-virgin olive oil
2 chorizo sausages (about 8 oz.), thinly sliced diagonally
8 oz button mushrooms, thinly sliced
1 clove garlic, minced
1 (14-oz.) can diced tomatoes
3 oz. baby spinach
3 oz. shaved Parmesan cheese
Salt & pepper, to taste


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside. 
  2. While pasta is cooking, heat oil in a large pan over medium-high heat. Add chorizo and cook, turning occasionally, until browned, about 3-4 minutes.
  3. Add mushrooms and garlic and cook for 2 minutes until mushrooms are soft. Add tomatoes, stirring occasionally, and cook for 2 more minutes until it comes to a boil. 
  4. Add pasta to the sauce mixture and toss to combine. Add spinach and stir until just wilted. Season with salt & pepper, to taste. 
  5. Divide pasta into dishes. Top with shaved Parmesan. Serve and enjoy!