Chorizo-Crusted Penne 'n' Cheese

Chorizo-Crusted Penne 'n' Cheese

with Garlicky Green Beans

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Tags:Family Friendly

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

Green Beans

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

60 grams

Cheddar Cheese


200 grams

Penne Pasta


60 grams



25 grams

Panko Breadcrumbs


16 grams



10 grams

Chicken Stock Paste

150 grams

Creme Fraiche


1 sachet

Dried Oregano

Not included in your delivery

1 tbsp

Oil for the Sauce

200 milliliter(s)

Water for the Sauce

1 tbsp

Olive Oil for the Crumb

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4098 kJ
Energy (kcal)979 kcal
Fat53.0 g
of which saturates22.0 g
Carbohydrate98 g
of which sugars7.0 g
Dietary Fiber6 g
Protein36 g
Cholesterol0 mg
Salt3.11 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Oven dish
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp of salt for the pasta. Trim the green beans. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Grate the cheese. Once boiling, add the wheat penne to the water, simmer until cooked, 12 mins. Drain in a colander, pop back into the pan and stir through a little oil to stop it sticking together.


Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the chorizo and stir-fry until it releases its lovely red oil, 1-2 mins. Don't let it take on too much colour! Pour the chorizo and all its oil into a bowl and add the breadcrumbs and the olive oil (see ingredient list for amount). Add a grind of pepper, stir to coat the crumbs in the oil and leave to the side.


Put your frying pan back on medium-high heat. Add the oil (see ingredients for amount) and the shallot. Stir-fry until the shallot is soft, 3-4 mins then stir in the flour. Cook until it forms a paste consistency, 1-2 mins. Gradually stir in the water (see ingredient list for amount) and the stock paste. Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.


Add the dried oregano and cheddar to the sauce and stir until the cheese is melted. Taste and add salt and pepper if it needs it. Add the pasta to the sauce and stir to combine with a splash of water to loosen if you need to. Pour into an ovenproof dish. Sprinkle the chorizo crumb evenly over the top, then bake on the top shelf of your oven until the crumbs are golden, 5-6 mins. Once cooked, remove from your oven. Meanwhile, wash out your frying pan and pop back on medium-high heat.


Add a drizzle of oil to your frying pan and once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat.


Spoon the penne 'n cheese into bowls and serve the green beans alongside. Enjoy!