Quick Double Chorizo & Semi-Dried Tomato Pasta

Name: Quick Double Chorizo & Semi-Dried Tomato Pasta with Parmesan
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 zucchini; 1 packet orecchiette; 2 packet mild chorizo; 1 packet garlic paste; 2 packet tomato paste; 1 packet chicken stock pot; 50 g butter; 1 bag baby spinach leaves; ½ packet semi-dried tomatoes; 1 carrot; 1 packet grated Parmesan cheese

with Parmesan

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Orecchiette literally means “little ears.” A very fitting noodle for this dish, as this bowl of pasta is like music to ours! Said pasta is cooked to al dente perfection, then tossed with a chorizo-studded sauce. Topped off with a sprinkle of sharp Parmesan, it doesn’t get much better than this.

The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

•Easy Prep

Allergens:

Gluten

•Wheat

•Milk

•Sulphites

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 Time

DifficultyEasy

Ingredients

Serving amount

zucchini

1 packet

orecchiette

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

2 packet

mild chorizo

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

1 packet

garlic paste

2 packet

tomato paste

1 packet

chicken stock pot

1 bag

baby spinach leaves

½ packet

semi-dried tomatoes

(Contains: Sulphites;)

carrot

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

50 g

butter

(Contains: Milk;)

Nutritional Values

Energy (kJ)6039 kJ

Fat88 g

of which saturates36.8 g

Carbohydrate87.3 g

of which sugars22 g

Protein71.2 g

Sodium4275 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Boil the kettle. • Thinly slice zucchini into rounds. Grate carrot. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook carrot and zucchini, tossing occasionally, until golden and tender, 4-5 minutes. Transfer to a bowl.

• Pour the boiled water into a large saucepan over high heat with a generous pinch of salt. Bring to the boil, then add orecchiette. Cook until 'al dente', 8 minutes. • Meanwhile, roughly chop mild chorizo. Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until golden, 4-6 minutes. • When the pasta is ready, reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain pasta and return to pan.

Little cooks: Older kids, help add the pasta to the pan under adult supervision.

TIP: Cook chorizo in batches for best results.

• To the pan with the chorizo, add garlic paste and tomato paste. Cook until fragrant, 1 minute. • Add chicken stock pot, reserved pasta water and the butter. Cook until slightly reduced, 1-2 minutes. • Stir through pasta, cooked veggies and baby spinach leaves. Add 1/2 the grated Parmesan cheese. Toss to coat. Season with salt and pepper to taste.