Speedy Chorizo Stroganoff Pasta

Bring a medium saucepan of salted water to the boil for the pasta. Cut the onion into thin wedges. Crush or finely chop 2 garlic cloves. Cut the chorizo into 1cm-thick slices. Crumble 1 stock cube* into a heatproof jug, add 80ml (⅓ cup) boiling water and stir to dissolve.

Cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain.

Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the chorizo and cook, stirring, for 3-4 mins until browned. Add the garlic, half the tomato paste* and 1 tsp dijon mustard and cook, stirring, for 1 min or until fragrant.

Add the peas, stock and half the cream* to the chorizo mixture and bring to the boil over medium-high heat. Cook, stirring regularly, for 5 mins or until the peas are tender and the sauce is slightly reduced. Remove the pan from the heat. Taste, then season with salt and pepper.

Divide the pasta and chorizo stroganoff among bowls and enjoy!

Cheese and pasta are a match made in heaven. If you have any on hand, grate some cheddar or parmesan over the pasta before serving.