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This is a bolognaise-type dish that has quickly become a favourite – hard to go wrong with chorizo, garlic and onions!

Serves 4

Chorizo and Mushroom FettucciniIngredients

12 medium button mushrooms, halved

2 chorizo sausages (approx. 350g), cut into 2cm pieces

1 large red onion

2 cloves garlic

15g olive oil

2 x 400g cans diced tomatoes

60g tomato paste

55g TMX stock concentrate

Salt and pepper to season

375g packet fresh egg fettuccine

Grated parmesan cheese (to serve)



1. Chop mushrooms in Thermomix bowl for 10 seconds/Speed 3 and empty into a bowl

2. Chop chorizo in Thermomix bowl for 3 seconds/Speed 7 and add to bowl with mushrooms

3. Chop red onion and garlic for 3 seconds/Speed 4

4. Scrape down sides of bowl, add oil and sauté onion and garlic with measuring cup (MC) off for 3 minutes/100C/Speed 1


5. Add tomatoes, tomato paste and stock concentrate and cook for 8 minutes/100C/Speed soft with MC half on

6. Purée sauce for 20 seconds – slowly going from Speed 1 to Speed 7

7. Add chorizo, mushrooms, salt and pepper and cook for 10 minutes/100C/Reverse/Speed soft with MC off.  The bowl will be fairly full, so use the spatula to help incorporate the ingredients

Chorizo Mushroom Sauce8. In the meantime, cook the pasta in a pot of hot water according to packet instructions


If you are halving the recipe, you can also cook the pasta with the sauce.  In Step 7, add 125mL of water and after Step 7, add the pasta and cook for 4 minutes/100C/Reverse/Speed soft.