Easy Cheesy Chorizo & Semi-Dried Tomato Pasta
with Spinach & Rocket Salad
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Wheat
- Gluten
Ingredients
2 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Fettuccine
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 packet
Semi-Dried Tomatoes
(May be present: Sulphites, Wheat, Gluten.)
1 packet
Rocket
1 sachet
Nan's Special Seasoning
Cooking Steps
• Boil the kettle. Roughly chop semi-dried tomatoes and chorizo. • Cook fettuccine in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• While pasta is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chorizo and snacking tomatoes, tossing, until golden, 4-5 minutes. Transfer to a plate, leaving the residual oil in the pan. • Return frying pan to medium-high heat. Add garlic paste and Nan's special seasoning and cook until fragrant, 1 minute.
• Return chorizo and snacking tomatoes to pan then add light cooking cream, cooked fettuccine, semi-dried tomatoes and reserved pasta water, tossing, until combined and heated through, 1 minute. Season with salt and pepper to taste. • Meanwhile, in a large bowl, combine rocket leaves and a drizzle of vinegar and olive oil. Season. Little cooks: Take the lead by combining the ingredients for the dressing and tossing the salad.
• Divide chorizo and semi-dried tomato fettuccine between bowls. Top with Parmesan cheese. • Serve with rocket salad. Enjoy! Little cooks: Add the finishing touch by sprinkling the cheese over the pasta!
