Serves: 4
Preparation time: 30 minutes
Difficulty: Medium

Ingredients:
1 pack Nicolas Vahé Pasta / spinach tagliatelle
2 tbsp Nicolas Vahé Olive oil
1 onion, finely chopped
1 glove of garlic, finely chopped
170 g chorizo, sliced in cubes
150 g brussels sprout
250 ml cream
65 g baby spinach
Nicolas Vahé Salt & Pepper / Everyday mix, for seasoning

Preparation:
Boil the pasta following the instructions on the pack. Drain and leave the pasta to cool.

Heat a frying pan with olive oil and sauté onions and garlic for 2 minutes until soft and translucent. Add chorizo and russels sprout and sauté for 5 minutes – the ingredients should now start to take colour. Lower the heat and cook for another 5 minutes. Add cream, and leave the dish to simmer for a couple of minutes on a medium heat. Seson with salt and pepper.
Serve tossed with the cooked tagliatelle.