[Perfection Fresh] Sautéed Fennel & Creamy Chorizo Fettuccine

Name: [Perfection Fresh] Sautéed Fennel & Creamy Chorizo Fettuccine with Parmesan Cheese
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; Vegetable Stock Pot; 500 g Mild Chorizo; 1 packet Fettuccine; 1 packet Light Cooking Cream; 1 packet Parmesan Cheese; 1 Zucchini; 1 drizzle olive oil; 1 tbs balsamic vinegar* (Pantry); 1 tsp brown sugar

with 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:

Wheat

•Gluten

•Milk

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

Baby Spinach Leaves

Vegetable Stock Pot

500 g

Mild Chorizo

1 packet

Fettuccine

1 packet

Light Cooking Cream

1 packet

Parmesan Cheese

Zucchini

Not included in your delivery

1 drizzle

olive oil

1 tbs

balsamic vinegar* (Pantry)

1 tsp

brown sugar

Nutritional Values

Calories1250 kcal

Energy (kJ)5220 kJ

Fat78.3 g

of which saturates32.9 g

Carbohydrate75 g

of which sugars13.5 g

Dietary Fibre3.6 g

Protein59.9 g

Sodium3210 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Large Frying Pan

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, thinly slice fennel (reserving fronds for garnish!)
Thinly slice zucchini into half-moons.
Finely chop garlic.
Roughly chop mild chorizo.

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.

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. TIP: Cook in batches if your pan is getting crowded.

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.