Creamy Double Chorizo & Cherry Tomato Fusilli
with Silverbeet, Thyme & Parmesan
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
- Sesame
Indulge in this silky-smooth pasta that brings together smokey chorizo and blistered cherry tomatoes for a vibrant flavour hit. With earthy silverbeet and a generous dusting of Parmesan, it’s a creamy, thyme-scented dream that's as comforting as a warm hug.
Ingredients
1 sachet
Vegetable Stock Pot
500 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites.)
1
Fusilli
(Contains: Gluten, Wheat May be present: Soy, Sesame.)
1 sachet
Garlic & Herb Seasoning
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Parsley
1
Silverbeet
1
Snacking Tomatoes
1 packet
Light Cooking Cream
(Contains: Milk)
1 sachet
Thyme
Utensils
Cooking Steps
• Boil the kettle.
• Halve snacking tomatoes.
• Cut mild chorizo into thin half-moons.
• Roughly chop silverbeet. Pick thyme leaves.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook fusilli, over high heat, until ‘al dente’, 11 minutes. Reserve some pasta
water (see ingredients), then drain pasta and set aside.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook cherry tomatoes and chorizo until browned, 4-5 minutes. Add thyme and silverbeet and cook until wilted, 1-2 minutes. Add reserved pasta water, the light cooking cream, chicken-style stock powder and garlic & herb seasoning and cook until bubbling, 1 minute.
• Add cooked pasta and grated Parmesan cheese to the frying pan and stir to combine.
• Divide creamy chorizo and cherry tomato fusilli between bowls. • Tear over parsley leaves.
