Herby Chorizo & Veggie Speedy Spaghetti
with Cherry Tomatoes & Parsley
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sulphites
Classic flavours made fast and easy just for you! With a rich, tomatoey sauce, hearty chorizo and pre-prepped veggies to add goodness with minimal fuss, this meal takes the trophy for quick and flavourful in a flash!
Ingredients
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Parsley
1
Snacking Tomatoes
1 packet
Soffritto Mix
1 packet
Spaghetti
(Contains: Wheat, Gluten May be present: Soy)
1 packet
Tomato Paste
1 sachet
Tomato & Herb Seasoning
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water with a pinch of salt. Cook spaghetti in boiling water, over high heat, until ‘al dente’, 9 minutes.
• Reserve some pasta water (see ingredients), then drain and return spaghetti to the saucepan with a drizzle of olive oil.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, halve snacking tomatoes.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chorizo and soffritto mix, tossing occasionally, until browned and cooked through, 4-6 minutes.
• Add tomatoes and cook until slightly softened, 1-2 minutes.
• Add garlic paste, tomato paste and tomato & herb seasoning and cook until fragrant, 1 minute.
• Reduce heat to medium, then add light cooking cream and the reserved pasta water. Cook until slightly thickened, 1-2 minutes.
• Stir through cooked spaghetti and season to taste with salt and pepper.
• Divide herby chorizo and veggie speedy spaghetti between bowls.
• Sprinkle with Parmesan cheese and tear over parsley to serve. Enjoy!
Little cooks: Help tear over the parsley!
