Chorizo, roast tomato and goat's curd pasta

Today I set myself the challenge of styling a pasta. Pasta is my weakness, well, carb in general and chocolate are my weakness. A while ago I saw this recipe in an issue of Donna Hay and have been keen to give it a go. They used lentils in their version but since Reid isn't a lentil fan I used roasted truss tomatoes instead. Recipe below.

Chorizo, roast tomato and goat's curd pasta

• 400g small shell pasta

• 2 tbsp olive oil

• 2 chorizo sausages, sliced

• 200g swiss brown mushrooms, sliced

• 3 cloves garlic, sliced

• 2 extra cloves garlic for roasting, left whole

• 3/4 cup (185ml) dry sherry

• About 9 or 10 truss tomatoes, left on vine

• Sea salt and cracked black pepper

• 125g goat's curd

• Extra-virgin olive oil, for drizzling

Preheat oven to 200˚C. Cook pasta in a large pot of salted boiling water until al dente - about 6-8 minutes. Drain and keep warm. Line a baking tray with paper and place tomatoes and whole garlic cloves on tray. Drizzle with olive oil and season with salt. Cook in oven for about 10-15 minutes or until tomatoes begin to split.

In the meantime heat the oil in a large frying pan over high heat. Add the chorizo, mushroom and garlic and cook for 1-2 minutes or until browned. Add the sherry and cook for 2 minutes or until slightly reduced. Add the pasta, salt and pepper and cook for 1 minute. Top with goat's curd, roasted truss tomatoes and drizzle with oil to serve. Serves 4-6.

{ adapted from donna hay }