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.
