Creamy Chorizo & Red Capsicum Pasta

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Ingredients:

• 400g bow-tie pasta

• 1 x 200g tub Chris’ Red Capsicum & Cashew dip

• 2 smoked chorizo sausages cut in 1cm discs

• ½ red capsicum deseeded and cut in strips

• 2 cloves of garlic crushed

• 2 cups of spinach washed and sliced

• 1 small fresh re chilli deseeded and finely chopped (optional)

• sea salt and freshly ground black pepper

Method:

1. Cook pasta as per packaging on your pasta of choice, drain, then set aside. Reserve ½ a cup of pasta water to loosen sauce later on.

2. Using a pan on medium heat, fry off chorizo until crispy on the edges, and add capsicum until fragrant and browning.

3. Turn down heat, and add both garlic and optional chilli, before adding in spinach to wilt.

4. Add freshly cooked pasta, and your tub of Chris’ Red Capsicum & Cashew dip. Pasta water may be needed to well-combine the sauce.

5. Serve hot, and top with cheese if desired.