Creamy Chorizo & Chilli Speedy Spaghetti
with Cherry Tomatoes & Parsley
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sulphites
Classic flavours made fast and easy just for you! With a rich, tomatoey sauce, hearty chorizo and pre-prepped veggies to add goodness with minimal fuss, this meal takes the trophy for quick and flavourful in a flash! This recipe is under 650kcal per serving and under 40g carbohydrates per serving. We’ve replaced the spaghetti in this recipe with fettuccine due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
1 sachet
Chilli Flakes
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Parsley
1
Snacking Tomatoes
1 packet
Soffritto Mix
1 packet
Fettuccine
(Contains: Wheat, Gluten May be present: Soy)
1 sachet
Vegetable Stock Pot
1 packet
Tomato Paste
1 sachet
Tomato & Herb Seasoning
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites)
Utensils
Cooking Steps
• Boil the kettle. • Half-fill a large saucepan with boiling water with a pinch of salt. Cook fettuccine in boiling water, over high heat, until 'al dente', 11 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return fettuccine to the saucepan with a drizzle of olive oil. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, halve snaking tomatoes. • Roughly chop mild chorizo.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and soffritto mix, tossing occasionally, until golden, 4-6 minutes. • Add snacking tomatoes and cook until slighly softened, 1-2 minutes. Then add garlic paste, tomato paste and tomato & herb seasoning. Cook until fragrant, 1 minute.
• Reduce heat to medium, then add stock concentrate, cream and some reserved pasta water (1/4 cup for 2 people /1/2 cup for 4 people). Cook until slightly thickened, 1-2 minutes. • Stir through cooked fettuccine and season to taste.
• Divide creamy chorizo and tomato fettuccine between bowls. • Sprinkle with Parmesan cheese and chilli flakes (if using) and tear over parsley to serve. Enjoy! Little cooks: Help tear over the parsley.
