2 handfuls of wholewheat tagliatelle
1 cooking chorizo thinly sliced
Handful of button mushrooms sliced
2 fresh sage leaves chopped
1 garlic clove grated
Tender stem broccoli
1 shallot diced
3 tbsp of reduced fat creme fraiche
Cook your pasta as per pack instructions, dropping in your tender stem for the last couple of minutes.
Fry your garlic & shallot until soft, add your chorizo to release the flavour. Pop in your chopped sage and mushrooms and cook through.
Stir through your creme fraiche until thoroughly heated.
Drain your pasta and add to your pan, give it a good stir through and divide between 2 bowls.
Top with your tender stem and fresh sage leaves to garnish