- 100g symplicity ‘chorizo’ mince
- 200g penne pasta
- 50ml plant-based white sauce
- 100g courgette, ribboned
- 50g breadcrumbs
- 1 x sprig of rosemary
- fresh garlic
- olive oil
- in a pan, fry the breadcrumbs with a little oil, rosemary and fresh garlic, season to taste.
- pan fry the ‘chorizo’ mince until pipping hot.
- in a bowl toss the white sauce, courgette and hot pasta.
- add in and stir through the ‘chorizo’ mince.
- serve with the breadcrumb topping.