Directions:
Making Sauce:
1. Sweat chorizo in olive oil. Add onion, parsley, chives, salt and pepper.
2. Add garlic.
3. Once opaque, deglaze with white wine and reduce.
4. Add chicken stock and whipping cream slowly, then add the zucchini, kale and mushrooms. Cook at a low simmer for 5-6 more minutes, until the chorizo has bled well into the sauce.
5. Add gouda and melt well.
6. Season to taste (be careful not to use too much salt as the chorizo and cheese are salty already).

Cooking Pasta:
1. Fill medium pot 2/3 full of water and place on stove top to boil.
2. Once it boils, add 1/4 tsp salt and brown rice pasta.
3. Boil for 5-7 minutes, until cooked and strain.

Serve Chorizo Sauce over the pasta.