Chorizo and Brussels Sprouts Pasta Bake

Brussels sprouts are definitely not on my favourites list, but lately I have been somewhat drawn towards them maybe because of the season and because the ones at my green grocers seemed to have my name written all over them (Weirdo). The only way brussels sprouts ever ended up on my plate was if someone else put it there, usually at Christmas. 'TGIF

I had no idea what I was going to turn them into, but I was determined that it was going to be something worthwhile.
Ingredients

• 250g Penne
• 300g Brussels Sprouts (trimmed)
• 4 Spring Onions (chopped)
• 2 Garlic Cloves (crushed)
• 1 tbsp Plain Flour
• 50g Butter
• 1.5 cup whole milk (or semi-skimmed milk)
• 100g Parmesan Cheese 
• 150g Chorizo (diced)
• 100g Chestnut Mushrooms (sliced)
• 1 Vegetable Stock
• 1/2 tbsp Lemon Rind
• Black Pepper - Pinch

Method

1. Pre-heat oven to 180 degrees C
2. Cook pasta in salted boiling water
3. Add Brussels Sprouts 1 minute before pasta is al dente
4. Melt butter in sauce pan and then add spring onions and garlic and allow to cook on medium heat for about 1 minute
5. Add flour, black pepper and stock cube and stir continuously for a minute
6. Remove from heat and add milk, stirring in slowly before returning to heat
7. Add Parmesan cheese and lemon rind and then allow sauce to boil and then remove from heat.
8. Drain pasta and Brussels sprouts and pour into oven dish. Layer with mushrooms and chorizos
9. Pour cheese sauce all over it 
10. Bake for 20 minutes and serve while hot.

Serves 5-6