1. Wash the mushrooms then cut them into thin slices and chop the garlic. In a skillet, heat the olive oil and fry the garlic. Add the mushrooms, salt and pepper and parsley and cook for about 12 to 15 minutes. After 5 minutes add chorizo cut into small cubes and cook. Meanwhile prepare the bechamel. In a saucepan heat a little milk and mix the cornflour. Add the rest of the milk and let it boil. Then add salt, pepper, nutmeg and let thicken your béchamel stirring with a wooden spoon. Cook the pasta in salted boiling water as indicated on the package. Drain them and put them in a bowl. Add the mushrooms and chorizo, the bechamel and grated parmesan and mix well. Put everything in a gratin dish and bake for 30 minutes at 200 ° C.
Here is the recipe of the pasta gratin with mushrooms and chorizo WW, a good light gratin made of sautéed mushroom pasta and light béchamel, easy to make for a small evening meal.