Easy Creamy Chorizo Farfalle
with Cherry Tomatoes & Parmesan
- Gluten
- Soy
- Milk
- May contain traces of allergens
- Eggs
- Soy
- Milk
- Sulphites
Golden 'bow ties' of farfalle combine with cherry tomatoes, cream and smokey chorizo to create an elegant meal fit for only the best. Add a sharp Parmesan garnish for dimension and dinner is complete.
Ingredients
1 packet
farfalle
(Contains: Gluten May be present: Eggs, Soy)
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites)
1 packet
Plant-Based Cooking Cream
(Contains: Soy)
1 sachet
chicken-style stock powder
1 sachet
garlic & herb seasoning
1 bag
parsley
1 punnet
snacking tomatoes
1 bag
silverbeet
1 packet
Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Boil a kettle of water. • Slice cherry tomatoes in half. Cut mild chorizo into thin half-moons. Roughly chop silverbeet. • Pour boiling water into a large saucepan over a high heat. Add a pinch of salt and bring to the boil. Cook farfalle in boiling water until 'al dente', 12 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and set aside.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook cherry tomatoes and chorizo until browned, 4-5 minutes. Add silverbeet and cook until wilted, 1-2 minutes. Add reserved pasta water, the plant-based cooking cream, chicken-style stock powder and garlic & herb seasoning and cook until bubbling, 1 minute.
• Add cooked pasta and shaved Parmesan cheese to the frying pan and stir to combine.
• Divide creamy chorizo and cherry tomato farfalle between bowls. • Tear over parsley leaves.
Customer reviews
Review summary
Updated on July 2026- Flavour: Rich and creamy with plenty of chorizo flavour, though some found it a little heavy or salty for their taste.
- Ease of prep: Quick and straightforward to pull together, making it a great option for busy weeknights or cooking with kids.
- Suggestions: Several customers found the chorizo overpowering and suggest using less or swapping it for chicken or bacon. Cooking the chorizo separately first to render the fat, using only half the garlic and herb seasoning, and slightly undercooking the pasta were all noted as helpful tips. Some also suggested adding extra vegetables like zucchini or capsicum, or using a tomato-based sauce to lighten the dish.
- Leftovers: Many customers noted the dish reheats well and tastes even better the next day for lunch.
- Portions: Servings were generous, with several customers noting there was enough to feed a family or have leftovers.
