Cheesy Herby Chorizo & Leek Orecchiette

Name: Cheesy Herby Chorizo & Leek Orecchiette with Garlic Pangrattato
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 3 clove Garlic; ½ packet Panko Breadcrumbs; 1 packet Orecchiette; 1 Leek; 1 Zucchini; 1 brown onion; 1 packet Mild Chorizo; 1 sachet Garlic & Herb Seasoning; 1 packet thickened cream; 20 g butter; 1 packet baby spinach leaves; 1 packet Parmesan cheese

with Garlic Pangrattato

Up to 180$ + Free Treats / Extras for Life

'Pangrattato' is Italian for breadcrumb and it adds a delicious, traditional crunch when sprinkled over pasta. The orecchiette (meaning 'little ears' in Italian) is the perfect pasta shape for cradling the juicy chorizo and tender veg. What more could you want?

Tags:

Kid Friendly

Allergens:

Wheat

•Gluten

•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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

3 clove

Garlic

½ packet

Panko Breadcrumbs

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

1 packet

Orecchiette

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

Leek

Zucchini

brown onion

1 packet

Mild Chorizo

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

1 sachet

Garlic & Herb Seasoning

1 packet

thickened cream

(Contains: Milk;)

1 packet

baby spinach leaves

1 packet

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)4619 kJ

Calories1103 kcal

Fat62 g

of which saturates28.7 g

Carbohydrate92 g

of which sugars17.7 g

Dietary Fibre12.2 g

Protein49.6 g

Sodium2081 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Saucepan

Cooking Steps

• Boil the kettle. Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Season and transfer to a bowl.

• Meanwhile, half-fill a medium saucepan with boiling water. • Cook orecchiette in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain orecchiette and return to the saucepan. • Meanwhile, thinly slice leek into rounds. Slice zucchini into half-moons. Roughly chop brown onion and mild chorizo.

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

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until browned, 4-5 minutes. • Add leek, zucchini and onion and cook until tender, 4-5 minutes. Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. Add thickened cream and the butter. Simmer until slightly reduced, 1-2 minutes. Add orecchiette and reserved pasta water, stir to combine and simmer until slightly reduced, 1 minute. Add baby spinach leaves and stir to combine. Season to taste.