Creamy Chorizo Fettuccine & Sautéed Fennel
with Baby Spinach & Parmesan Cheese4.0(346)
Calories
:
927 kcalProtein
:
39.9g proteinPreparation Time
:
20 minutesDifficulty
:
EasyAllergens:
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sulphites
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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
1
Zucchini
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1 sachet
Chicken Stock Pot
packet
Spaghetti
(Contains: Wheat, Gluten; May be present: Soy.)
1
Fennel
Not included in your delivery
1 drizzle
olive oil
1 tbs
balsamic vinegar* (Pantry)
1 tsp
brown sugar
Utensils
•Medium Saucepan
•Large Frying Pan
Cooking Steps
1
- 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.
2
- Meanwhile, thinly slice fennel (reserving fronds for garnish!)
- Thinly slice zucchini into half-moons.
- Finely chop garlic.
- Roughly chop mild chorizo.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook fennel, stirring regularly until softened, 5-6 minutes.
- Reduce heat to medium. Add the balsamic vinegar, brown sugar and a good splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.
4
- Return frying pan to high heat with a drizzle of olive oil.
- Cook chorizo and zucchini, tossing, until golden brown, 4-6 minutes.
- Add garlic and cook until fragrant, 1 minute.
5
- 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, caramelised fennel and Parmesan cheese (reserving a pinch for garnish!), tossing to combine. Season with pepper.
6
- Divide caramelised fennel and creamy chorizo fettuccine between bowls.
- Garnish with reserved Parmesan cheese and fennel fronds. Enjoy!
