Speedy Creamy Chorizo & Sweetcorn Pasta

Name: Speedy Creamy Chorizo & Sweetcorn Pasta with Spinach
Total time: 20 min
Yield: 2
Cuisine: Fusion
Ingredients: 200 Rigatoni Pasta; 1 Sweetcorn; 1 Onion; 1 Garlic Clove**; 1 Coriander; 120 Diced Chorizo; 1 Chilli Flakes; 1 Baby Spinach; 150 Creme Fraiche; 50 Water for the Sauce; ½ Chicken Stock Powder; 1 Grated Hard Italian Style Cheese

with Spinach

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You can’t beat creamy, cheesy pasta, and that’s exactly what this recipe delivers. The smooth, creamy taste of the pasta sauce made with creme fraiche compliments the stronger flavours of smoky chorizo, charred sweetcorn and garlic. Spinach is stirred through the pasta for a slight bitterness that works perfectly with the creaminess and an extra dose of veggies. With a total cooking time of 20 minutes, this dish is minimal effort and maximum flavour!

Tags:

Spicy

Allergens:

Cereals containing gluten

•Milk

•Egg

The quantities provided above are averages only.

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.

Total20 minutes

Active

DifficultyMedium

Ingredients

serving amount

200

Rigatoni Pasta

(Contains: Cereals containing gluten)

Sweetcorn

Onion

Garlic Clove**

Coriander

120

Diced Chorizo

Chilli Flakes

Baby Spinach

150

Creme Fraiche

(Contains: Milk)

Chicken Stock Powder

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kJ)4234 kJ

Energy (kcal)1012 kcal

Fat53 g

of which saturates23 g

Carbohydrate99 g

of which sugars16 g

Protein43 g

Salt4.5 g

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

Utensils

•Medium Saucepan

•Sieve

•Chopping Board

•Garlic Press

•Grater

•Knife

•Grill Pan

Instructions

Fill a large saucepan with water and bring to the boil with 1/4 tsp of salt for the pasta. Once boiling, add the rigatoni to the pan and cook for 12 mins. Once cooked, drain in a colander and drizzle with a little oil.

Meanwhile, drain and rinse the sweetcorn in a sieve. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

Put a large frying pan on high heat (no oil). Once hot, add the diced chorizo and sweetcorn to the pan. Fry until both the chorizo and sweetcorn are starting to brown, 4-5 mins, stirring occasionally.

Once browned, lower the heat to medium. Add the onion to the pan. Cook until softened, 3-4 mins, stirring occasionally. Mix in the garlic and a pinch of chilli flakes (careful, they're hot!). Cook for 30 seconds. Stir in the spinach, 1 handful at a time, until wilted.

Once the spinach has wilted, add the creme fraiche, water for the sauce (see ingredients list for amount) and the chicken stock powder into the pan. Stir to dissolve the stock powder. Bring to the boil then remove from the heat. Mix in half the coriander and half the hard Italian cheese. Season to taste with salt and pepper.

Add the drained pasta to the frying pan and gently mix until well coated in the sauce. Reheat quickly if necessary. Serve in large bowls with the remaining coriander and hard Italian cheese sprinkled on top. Enjoy!