CREAMY CHORIZO, MUSHROOM AND SUN DRIED TOMATO PESTO PASTA

4 tablespoons olive oil
450 grams chorizo, sliced
375 grams mushrooms, sliced
2 teaspoons chopped garlic
190 gram jar sun dried tomato pesto
900 mls thickened cream
1/3 cup grated parmesan cheese
120 grams fresh baby spinach
salt and pepper to taste

cook pasta of choice according to packet directions.

in a large fry pan, over medium heat, in 2 tablespoons of olive oil, brown the chorizo.

add the other 2 tablespoons of olive oil then add the garlic and mushrooms and cook until the mushrooms are just tender.

add the cream and pesto and bring almost to the boil. lower heat and stir in the cheese until melted.

stir in the spinach until just wilted.

add salt and pepper to taste.

serve over pasta.