ItalianPastaCourse: Main coursePreparation time: 10 minutesCooking time: 20 minutes
1. Preheat the oven to high temperature 240 ° C. Put the mushrooms cut in half in a large, shallow baking dish, sprinkle with the oil and crushed garlic mixture and roast them for about 15 min in a very hot 270 ° C oven, until they are golden.
2. Meanwhile, cook the chorizo dry in a preheated pan, until golden and cooked through; drain it on absorbent paper and cut it into thin slices.
3. Pour the wine into the pan and bring to the boil. Lower the heat and simmer for 5 min without covering. Add the broth and fromage blanc, bring to the boil, then lower the heat again and simmer for another 2 min, until the sauce is hot and slightly thickened. Remove from the heat and add the sliced mushrooms and spring onions.
4. Meanwhile, cook the pasta in a large bowl of salted water, until al dente. Drain. Place them in a preheated dish, add the chorizo and cover with the mushroom sauce. Stir gently and serve immediately.