Carolina's Chorizo & Zucchini Carbonara

Name: Carolina's Chorizo & Zucchini Carbonara with Pangrattato & Pear Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet mild chorizo; ½ onion; 3 clove garlic; ½ pear; 1 zucchini; ½ packet panko breadcrumbs; 1 packet penne; 1 egg; 1 packet light cooking cream; 1 sachet chicken-style stock powder; 1 bag baby spinach leaves; 1 bag mixed leaves; 1 drizzle balsamic vinegar; 2 packet grated Parmesan cheese

with Pangrattato & Pear Salad

Up to 180$ + Free Treats / Extras for Life

Carolina is our beloved colleague who brings a dash of Spanish flair to our office. She's the inspiration for this creamy penne pasta, which uses chorizo instead of the classic bacon for an extra dose of flavour and fun. Cheers, Carolina!

Allergens:

Gluten

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

mild chorizo

(May be present: Soy, Milk, Sulphites.)

onion

3 clove

garlic

pear

zucchini

½ packet

panko breadcrumbs

(Contains: Gluten, Wheat; May be present: Soy.)

1 packet

penne

(Contains: Gluten, Wheat; May be present: Soy, Milk, Eggs.)

1 packet

light cooking cream

(Contains: Milk;)

1 sachet

chicken-style stock powder

1 bag

baby spinach leaves

1 bag

mixed leaves

2 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

egg

(Contains: Eggs;)

1 drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)4436 kJ

Fat52 g

of which saturates24.2 g

Carbohydrate87.6 g

of which sugars15.4 g

Protein55.2 g

Sodium2347 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

•Whisk

Cooking Steps

Bring a large saucepan of salted water to the boil. Finely chop mild chorizo. Finely chop onion (see ingredients). Finely chop garlic. Thinly slice pear (see ingredients) into wedges. Thinly slice zucchini into half-moons. In a medium bowl, combine mixed leaves and pear, then set aside.

In a large frying pan, heat a good drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients) and 1/2 the garlic, stirring, until golden brown, 3-4 minutes. Transfer to a bowl. Season with salt and pepper to taste. Cook penne in the boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

While pasta is cooking, crack egg into a medium bowl and whisk with a fork or metal hand whisk. Add grated Parmesan cheese, light cooking cream, chicken-style stock powder and a generous pinch of pepper. Mix well, then set aside.

Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook chorizo until lightly golden, 3-4 minutes. Reduce heat to medium-high. Add onion and zucchini and cook, stirring, until softened, 3-4 minutes. Add remaining garlic and the baby spinach leaves and cook, stirring, until fragrant and wilted, 1-2 minutes.

Add penne to pan with the chorizo. Toss to coat, reduce heat to low, then pour in the carbonara sauce and some reserved pasta water. Cook, stirring, until the sauce is heated through and the cheese is melted, 2-3 minutes.

TIP: If the sauce looks too thick, add a splash more pasta water!

Drizzle salad with balsamic vinegar and olive oil. Toss to combine. Divide chorizo and zucchini carbonara between bowls. Sprinkle with pangrattato. Serve with pear salad.