HelloHero: Cheesy Chorizo Pasta
with Rocket Salad & Semi-Dried Tomato- Sulphites
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Eggs
Golden strands of pasta combine with semi-dried tomatoes, cream and smokey chorizo to create this simple but elegant meal, which will even get the kids' stamp of approval. Serve with a slightly peppery salad to balance out the richness and dinner is complete. *We’ve replaced the fettuccine in this recipe with spaghetti due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
semi-dried tomatoes
(Contains: Sulphites;)
1 packet
mild chorizo
(May be present: Soy, Milk, Sulphites.)
¾ packet
spaghetti
(Contains: Gluten, Wheat; May be present: Soy, Eggs.)
1 packet
snacking tomatoes
1 packet
garlic paste
1 sachet
Nan's special seasoning
1 packet
light cooking cream
(Contains: Milk;)
1 packet
rocket leaves
½ packet
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Boil the kettle. Roughly chop semi-dried tomatoes and mild chorizo. • Cook spaghetti (see ingredients) in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. 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 the pan, then add light cooking cream, cooked spaghetti, 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 to taste.
Little cooks: Take the lead by combining the ingredients for the dressing and tossing the salad.
• Divide chorizo and semi-dried tomato pasta between bowls. • Top with Parmesan cheese (see ingredients). • Serve with rocket salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese over the pasta!
