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Easy Double Chorizo & Semi-Dried Tomato Pasta
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Easy Double Chorizo & Semi-Dried Tomato Pasta

Easy Double Chorizo & Semi-Dried Tomato Pasta

with Zucchini & Parmesan

Orecchiette literally means “little ears", and this bowl of pasta is like music to ours! Said pasta is cooked to al dente perfection, then tossed with a chorizo-studded sauce, complete with a sprinkle of sharp Parmesan. Tangy semi-dried tomatoes add the finishing touch.

We’ve replaced the semi-dried tomatoes in this recipe with kalamata olives due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Kid Friendly
Quick Prep
Quick
Allergens:
Gluten
Wheat
Milk

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
DifficultyEasy

Ingredients

Serving amount

1

zucchini

1 packet

orecchiette

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

2 packet

mild chorizo

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

1 packet

kalamata olives

1 bag

soffritto mix

1 packet

garlic paste

1 packet

tomato paste

1 packet

vegetable stock pot

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

50 g

butter

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Nutritional Values

Energy (kJ)5944 kJ
Fat91.7 g
of which saturates39.3 g
Carbohydrate84.8 g
of which sugars19.1 g
Protein61.3 g
Sodium3735 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Large Pan

Instructions

1
1

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

2
2

• 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' (cooked through but still slightly firm in the centre), 8 minutes. • Meanwhile, roughly chop mild chorizo. Return frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing in batches, 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 saucepan.

3
3

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

4
4

• Divide chorizo pasta between bowls. • Top with kalamata olives (see ingredients) and remaining Parmesan to serve. Enjoy!