Creamy Pesto Chorizo & Broccoli Pasta Bake
with Cheddar Cheese
- Milk
- Cashew
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Sesame
- Eggs
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!*
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1 packet
Broccoli
1 packet
Cheddar Cheese
(Contains: Milk)
1 sachet
Chicken Stock Pot
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Fusilli
(Contains: Gluten, Wheat May be present: Soy, Sesame, Eggs.)
1 sachet
Garlic & Herb Seasoning
1 packet
Light Cooking Cream
(Contains: Milk)
Cooking Steps
• Preheat oven to 240/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Roughly chop mild chorizo. Transfer chorizo and broccoli florets 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.
• While the broccoli and chorizo are roasting, add fusilli to boiling water and cook until ‘al dente’, 11 minutes. • Drain and return to saucepan.
• 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.
• Divide creamy chorizo and zucchini fusilli bake between plates to serve. Enjoy!
