Easy Chorizo & Semi-Dried Tomato Pasta
with Green Salad & Parmesan
- Gluten
- Wheat
- Milk
- Sulphites
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Sulphites
Golden strands of fettuccine combine with tomato, cream and smokey chorizo to create this simple but elegant meal. Serve with a peppery rocket and sharp Parmesan salad to balance out the richness and dinner is complete. The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Ingredients
1 packet
fettuccine
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1
tomato
1
carrot
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites)
1 packet
garlic paste
1 packet
light cooking cream
(Contains: Milk)
1 sachet
garlic & herb seasoning
1 sachet
chicken-style stock powder
1 packet
semi-dried tomatoes
(Contains: Sulphites)
1 bag
salad leaves
1 packet
grated Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil. • Roughly chop tomato. Grate carrot. Cut mild chorizo into 1cm-thick half-moons. • Cook fettuccine in the boiling water until 'al dente', 9 minutes. Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Return the pasta to the saucepan.
TIP: Al dente' pasta is cooked through but still slightly firm in the centre.
• While pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Cook the chorizo, tossing, until golden, 4-5 minutes. Transfer to a plate, leaving the residual oil in the pan. • Return frying pan to a medium-high heat. Cook tomato and carrot, stirring occasionally, until slightly softened, 6-7 minutes. • Add garlic paste and cook until fragrant, 1 minute.
• Add light cooking cream, garlic & herb seasoning and chicken-style stock powder to frying pan and cook, stirring, 1 minute. • Return chorizo to frying pan, then add cooked fettuccine, semi-dried tomatoes and reserved pasta water. Cook, tossing, until combined and heated through, 1 minute. Season with salt and pepper to taste. • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add salad leaves, tossing to coat. Top with 1/2 the grated Parmesan cheese.
• Divide chorizo and semi-dried tomato pasta between bowls. Top with remaining Parmesan cheese. • Serve with green salad.
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy chorizo and semi-dried tomato sauce is a crowd-pleaser, though some found the garlic paste and seasoning overpowering — using less of each can help balance the dish.
- Ease of prep: Most found this a genuinely quick and easy weeknight meal, though a few noted the pasta can turn gluggy if cooked ahead of time.
- Suggestions: Chopping the semi-dried tomatoes smaller prevents them from dominating the sauce, and stirring the salad leaves through the pasta at the end is a popular move. Some reviewers also added a squeeze of lemon juice or a pinch of chilli flakes to lift the flavour.
- Leftovers: This dish reheats well and many customers got an extra lunch or two out of it, with several noting the pasta holds its texture nicely.
- Portions: Servings are generous — several customers fed families of five or six and still had leftovers, so there is no need to worry about going hungry.
