Creamy Chorizo & Fresh Fettuccine Feast
with Ready-To-Heat Garlic Baguette & Pear Salad
- Wheat
- Gluten
- Eggs
- Almond
- Milk
- Soy
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Eggs
Give fresh fettuccine a sauce it deserves, like this creamy one here, infused with garlic, fresh rosemary and parsley and a good squeeze of lemon for a burst of brightness. Chorizo adds an umami-rich depth of flavour, while the fresh pear salad and garlic baguette works as the perfect accompaniments.
Ingredients
1 packet
Balsamic Vinaigrette Dressing
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy.)
1 sachet
Vegetable Stock Pot
1 sachet
Chilli Flakes
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Egg Fettuccine
(Contains: Gluten, Eggs, Wheat May be present: Soy.)
1 packet
Flaked Almonds
(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
3
Garlic
1
Lemon
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Parsley
1
Pear
1 packet
Rosemary
1
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
1 packet
Garlic Bread
(Contains: Soy, Wheat, Gluten May be present: Sesame, Eggs, Milk.)
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced.
• Bring a medium saucepan of salted water to the boil.
• Finely chop garlic.
• Roughly chop parsley.
• Pick and finely chop rosemary (see ingredients).
• Halve snacking tomatoes.
• Thinly slice pear.
• Slice lemon into wedges.
• Roughly chop mild chorizo.
TIP: Run your fingers down the rosemary stalk to
remove the leaves easily.
• Heat a large frying pan over medium-high heat with
a generous drizzle of olive oil.
• Cook panko breadcrumbs and half the garlic,
stirring until fragrant and golden brown,
2-3 minutes.
• Transfer panko mixture to a small bowl, then add
half the parsley and flaked almonds. Season to
taste with salt and pepper, stir to combine.
Set asid
• Return frying pan to medium-high heat with a small
drizzle of olive oil. Cook chorizo until golden,
3-5 minutes.
• Add rosemary and remaining garlic and cook until
fragrant 1-2 minutes.
• Reduce heat to medium. Add light cooking
cream, a pinch of chilli flakes (if using) and stock
concentrate. Simmer until slightly thickened,
1-3 minutes.
• Add the brown sugar and a squeeze of lemon juice.
Stir through remaining parsley. Season to taste.
• While the chorizo is cooking, cook egg fettuccine in
the saucepan of boiling water until ‘al dente’,
2 minutes.
• Reserve some pasta water (see ingredients),
then drain fettuccine and return to saucepan. Add
a small drizzle of olive oil to prevent pasta from
sticking.
TIP: ‘Al dente’ pasta is cooked through but still slightly
firm in the centre.
• Place garlic baguette on a lined oven tray and bake
until heated through, 5-10 minutes.
• To the pan with cream sauce, add cooked
fettuccine, tossing to coat. Season to taste.
• In a medium bowl, combine spinach & rocket mix,
snacking tomatoes and pear.
• Add Parmesan cheese and a drizzle of balsamic
vinaigrette dressing and toss to combine.
Little cooks: Take the lead by tossing the salad!
• Divide fresh fettuccine and creamy chorizo sauce
between bowls. Top with almond pangrattato.
• Serve with pear salad, garlic baguette and remaining
lemon wedges. Enjoy!
Little cooks: Add the finishing touch by sprinkling over
the almond pangrattato!
