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Chinese Recipes

Creamy Chorizo & Veggie Pasta Bake

Creamy Chorizo & Veggie Pasta Bake

Creamy Chorizo & Veggie Pasta Bake

with Cheddar Cheese & Basil Pesto

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Here's an easy, creamy pasta bake to add to your weekly dinner rotation. Roast up zucchini and chorizo with our garlic and herb seasoning and toss them together with 'al dente' penne, basil pesto, baby spinach leaves and cheesy Cheddar for a simple but oh-so-delicious dinner!

We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!

Allergens:

Gluten

•Wheat

•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 Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

Zucchini

1 packet

Mild Chorizo

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

1 sachet

Garlic & Herb Seasoning

1 packet

penne

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

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Basil Pesto

(Contains: Milk;)

1 packet

chicken stock

1 packet

Baby Spinach Leaves

½ packet

Cheddar cheese

(Contains: Milk;)

Not included in your delivery

olive oil

30 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)5009 kJ

Calories1197 kcal

Fat77.8 g

of which saturates33.8 g

Carbohydrate79.6 g

of which sugars11.8 g

Dietary Fibre8.9 g

Protein11.8 g

Sodium2566 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Baking Dish

Cooking Steps

1

• Preheat oven to 240/220°C fan-forced. • Bring a medium saucepan of salted water to the boil. • Roughly chop zucchini and mild chorizo. Transfer to a baking dish. • Add a drizzle of olive oil and garlic & herb seasoning. Toss to combine. • Roast until tender and browned, 20-25 minutes.

2

• While the zucchini and chorizo are roasting, add penne to the boiling water and cook until ‘al dente’, 12 minutes. • Drain and return to saucepan.

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

3

• Remove baking dish from oven. • Add light cooking cream, basil pesto, chicken stock, cooked pasta, baby spinach leaves, the butter and half the Cheddar cheese (see ingredients) to the baking dish. • Stir to combine. Sprinkle the remaining Cheddar cheese over pasta. • Bake until cheese has melted, 5-10 minutes.

4

• Divide creamy chorizo and veggie pasta bake between plates to serve. Enjoy!

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