We all have things that never fail to make us feel happy and contended, regardless of what else is going on. There are some things that are just so good that you can never tired of them. For me that thing is cheese. It's something I always have to have in my kitchen, it's good alone, it's great to cook with and even just a block of cheddar can make some incredibly exciting meals. So when The Cheese Market asked me to try out one of their cheese's I was pretty darn excited.
I spent a good while drooling over the pages of their website looking at all the cheese on offer - I mean who even knew you could order cheese online, let alone so many varieties? I sure didn't. Eventually I settled on the Godminster Organic Brie*, thinking it would be the perfect opportunity to revisit a pasta recipe I'd not made for a while but kept meaning to share with you all.
The brie arrived in this adorable little box, which had a handy coolbag in the bottom to keep it fresh on its journey. The packaging is really lovely, it'd make a great gift for any cheese loving friends without needing to do any extra work on presentation.
The Godminster brie is super creamy, like the creamiest brie I've had in ages, and I mixed it with smoky chorizo for this pasta sauce but if you can't get your hands on chorizo some smoked bacon would work just as well. This also gave me a chance to use some of the fresh herbs I've been growing, which after months of doing nothing at all have finally given me a handful of chives and about five basil leaves. Turns out I'm a much better cook than I am a gardener.
Can we also just take a moment to appreciate my new favourite kitchenware items, these wooden utensils* from Joseph Joseph that I got via The Hut. They have little plastic feet on the handle so that you can put them down on your worktop while cooking without getting them dirty, how damn clever is that? And they come on this cute carousel that you guys went crazy for on Instagram. I am very in love with them and they're really helping make our kitchen look a little more homely.
But back to the pasta, this is so easy to throw together and the amounts are really flexible so don't worry if you're trying to use up loose ends and don't have quite the right amount of brie or chorizo, the measurements can be really rough and you can adapt it to your preferences. It also only takes about 15 minutes to cook, so it's perfect for a little bit of midweek indulgence. There's really no reason not to give it a go...
Brie and chorizo pasta
approx 50g of diced chorizo
half an onion
1 medium garlic clove
approx 70g brie
approx 120g of spaghetti
100ml of milk
a pinch of fresh basil
Finely chop the onion, garlic and fresh basil and set to one side. Remove the brie from the rind and cut into rough chunks.
Fill a large saucepan with hot water and use it to cook the spaghetti while you work on the sauce.
Heat a non stick frying pan and fry the chorizo at a medium heat for about 5 minutes until it's lightly toasted on the outside then remove from the pan. Leave the oil from the chorizo in the pan and use it to gently fry the onion and garlic. Once they're cooked turn the heat down a little and add the brie and milk. Let simmer for about 5-10 minutes, stirring regularly, until all the cheese has melted and the sauce has thickened slightly, then add the fresh basil and salt and pepper to taste.
Drain the cooked pasta and stir the sauce through before serving.
*All items marked with this symbol were sent to me for inclusion in this post. All opinions are my own.