Creamy Chorizo & Fresh Fettuccine Feast

• Return frying pan to medium-high heat with a 
generous drizzle of olive oil.
• Cook panko breadcrumbs and half the garlic, 
sitrring until fragrant and golden brown,  
2-3 minutes.
• Transfer panko mixture to a small bowl, then add 
half the parsley and flaked almonds. Season to 
taste with salt and pepper, then stir to combine.
• Set aside. 

• Return frying pan to medium-high heat with a small 
drizzle of olive oil. Cook chorizo until golden,  
3-5 minutes.
• Add rosemary and remaining garlic and cook until 
fragrant 1-2 minutes.
• Reduce heat to medium. Add light cooking 
cream, a pinch of chilli flakes (if using) and stock 
concentrate. Simmer until slightly thickened, 
1-3 minutes.
• Add the brown sugar and a squeeze of lemon juice. 
Stir through remaining parsley. Season to taste. 

• While the chorizo is cooking, half-fill a large 
saucepan with boiling water and add a generous 
pinch of salt.
• Cook egg fettuccine over high heat until ‘al dente’,  
2 minutes. Reserve some pasta water (see 
ingredients), then drain fettuccine and return to 
saucepan. Add a small drizzle of olive oil to prevent 
pasta from sticking.  
TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre. 

• To the pan with cream sauce, add cooked 
fettuccine, tossing to coat. Season to taste.
• In a medium bowl, combine spinach & rocket mix, 
tomatoes and Brussels sprouts.
• Add Parmesan cheese and a drizzle of balsamic 
vinaigrette dressing and toss to combine. 
Little cooks: Take the lead by tossing the salad!