Chorizo-Crusted Penne 'n' Cheese
with Garlicky Green Beans
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Green Beans
1
Echalion Shallot
1
Garlic Clove
60
Mature Cheddar Cheese
(Contains Milk)
200
Penne Pasta
60
Chorizo
25
Panko Breadcrumbs
(Contains Cereals containing gluten)
16
Plain Flour
10
Chicken Stock Paste
150
Creme Fraiche
(Contains Milk)
1
Dried Oregano
Not included in your delivery
1
Oil for the Sauce
200
Water for the Sauce
1
Olive Oil for the Crumb
Nutritional information
Utensils
Instructions
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 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 for thr sauce (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!
