Spiced Manzanilla & Hojiblanca From Spain Creamy 20 minute pasta

Pasta dinners are definitely my kids favourite – I could probably feed them a new pasta dish every day of the week and they wouldn’t get bored of it! I can’t blame them though, as me too I feel that there’s nothing as comforting as a plate full of pasta on a gloomy fall day! 

So today I want to share with you this super simple yet absolutely delicious pasta recipe that I came up with on one of these rainy weekday nights when I needed a dinner ready real fast – but I was also craving something absolutely delicious that would remind me of summer evenings!  

The base of this pasta dish is somewhat similar to the easy carbonara pasta by Jamie Oliver – by adding eggs to steaming hot pasta and just a bit of cream we end up with a deliciously creamy pasta base that can be dressed in any way you like! So for today’s recipe we use it with toppings of sauteed chorizo with mushrooms – and the star of this recipe-  Manzanilla & Hojiblanca Olives From Spain – spiced with fresh coriander seeds and red pepper flakes- adding a real depth of flavour to this dish as well as a big dose of nutrition ! I used two different Olives from Spain varieties in this recipe- Manzanilla and Hojiblanca from Spain- as when they are mixed together they add somore visual interest and taste depth!

So if you’re craving a comforting and full on flavour pasta dish with big nutritional benefits -as Olives from Spain are packed with vitamins, healthy fats, fiber and antioxidants! – then look no further! 

What you’ll need:

1 cup of large Manzanilla Olives from Spain

1 cup of Hojiblanca Olives from Spain

One package of spaghetti

2 eggs

¼ cup of cream1 chorizo sausage 

½ cup of mushrooms

½ cup of cherry tomatoes

2 pinches of coriander seeds

1 pinch of red pepper flakes

Fresh persil

Cook past as per instructions on the package. While pasta cooks, take a skillet and heat on some olive oil. Add all Olives from Spain, red pepper flakes, coriander seeds and cherry tomatoes cut in halves. Cook for around 4-5 minutes until fragrant. Add fresh persil. Set aside.

Now cook chorizo and mushrooms cut in thick slices. Set aside.

Once your pasta is cooked, drain the water and then toss in two eggs and cream. Stir it and keep on a low heat for around two minutes until the egg and cream mixture is thoroughly cooked. Add fresh pepper and set aside.

Now it’s time to dress your plates- put a generous portion of creamy pasta first, then add a bit of sauteed mushrooms with chorizo, and finally top it all with a large portion of spiced cooked Olives from Spain with tomatoes and fresh herbs! Enjoy your dinner!

Disclaimer- this post was brought to you by Olives from Spain, all opinions remain exclusively my own.

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