Creamy Chorizo & Sautéed Fennel Fettuccine

Name: Creamy Chorizo & Sautéed Fennel Fettuccine with Baby Spinach & Parmesan Cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Light Cooking Cream; 1 packet Fettuccine; 1 packet Parmesan Cheese; 1 packet Baby Spinach Leaves; 1 Zucchini; 250 g Mild Chorizo; 1 sachet Vegetable Stock Pot; Fennel; 1 drizzle olive oil; 1 tbs balsamic vinegar* (Pantry); 1 tsp brown sugar

with Baby Spinach & Parmesan Cheese

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We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. With feathery crests and cleansing bulbs, the sautéed Fennel will quickly become the best part of this fettuccine bowl. When paired with creamy chorizo, you’ll be savouring each and every bite. Compliments to the Fennel we say!

Allergens:

Milk

•Wheat

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Fettuccine

(Contains: Wheat, Gluten; May be present: Soy.)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Baby Spinach Leaves

Zucchini

250 g

Mild Chorizo

(May be present: Soy, Milk, Sulphites.)

1 sachet

Vegetable Stock Pot

Fennel

Not included in your delivery

1 drizzle

olive oil

1 tbs

balsamic vinegar* (Pantry)

1 tsp

brown sugar

Nutritional Values

Calories909 kcal

Energy (kJ)3800 kJ

Fat50.6 g

of which saturates22.3 g

Carbohydrate73.3 g

of which sugars11.8 g

Dietary Fibre3.4 g

Protein38.8 g

Sodium1850 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water and a generous pinch of salt. • Cook fettuccine in boiling water, stirring occasionally, until ‘al dente’, 11 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fettuccine, then return to saucepan with a drizzle of olive oil.

• Meanwhile, halve fennel bulb lengthways then cut into thin wedges. • Thinly slice zucchini into half-moons. • Roughly chop mild chorizo.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook fennel wedges, until tender and slightly browned, 4-5 minutes. Transfer to a plate. Season and cover to keep warm.

• Return frying pan to high heat with a drizzle of olive oil. • Cook chorizo and zucchini, tossing, until golden brown, 4-6 minutes.

• Reduce heat to medium and stir in light cooking cream, chicken stock pot and the reserved pasta water until slightly reduced, 1-2 minutes. • Remove pan from heat then add baby spinach leaves, cooked fettuccine and Parmesan cheese (reserving a pinch for garnish!), tossing to combine. Season with pepper.

• Divide creamy chorizo fettuccine between bowls. • Top with sautéed fennel. Garnish with reserved Parmesan cheese. Enjoy!