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Australian 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:

Milk

•Cashew

•Gluten

•Wheat

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 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Baby Spinach Leaves

1

Zucchini

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

250 g

Mild Chorizo

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

1 sachet

Garlic & Herb Seasoning

1 packet

Fusilli

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

1 sachet

Chicken Stock Pot

Nutritional Values

Calories1050 kcal

Energy (kJ)4400 kJ

Fat63.9 g

of which saturates24.6 g

Carbohydrate75.4 g

of which sugars9.2 g

Dietary Fibre5.6 g

Protein41.6 g

Sodium2360 mg

The average adult daily energy intake is 8700 kJ

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 large baking dish. • Add garlic & herb seasoning and a drizzle of olive oil. Toss to combine. • Roast until tender and browned, 20-25 minutes.

2

• While the zucchini and chorizo are roasting, add fusilli to boiling water and cook until ‘al dente’, 11 minutes. • Drain and return to saucepan.

3

• Remove dish from oven. • Add light cooking cream, basil pesto, chicken stock pot, cooked pasta, baby spinach leaves, the butter and half the shredded Cheddar cheese 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 zucchini fusilli bake between plates to serve. Enjoy!

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