Creamy Tomato and Chorizo Spaghetti
with Cheese, Crispy Onions and Chilli
Looking for a super quick and tasty midweek dinner option? Try cooking up our Creamy Tomato and Chorizo Spaghetti in just 15 minutes for a delicious and speedy meal.
Tags:
New
Allergens:
Gluten
•Milk
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.
Total15 minutes
Active 15 minutes
DifficultyEasy
Ingredients
serving amount
180 grams
Spaghetti
60 grams
Diced Chorizo
30 grams
Tomato Puree
150 grams
Creme Fraiche
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
50 grams
Greek Style Salad Cheese
1 sachet(s)
Crispy Onions
1 pinch
Chilli Flakes
Not included in your delivery
½ tsp
Sugar
150 milliliter(s)
Water for the Sauce
Utensils
•Kettle
•Large Saucepan
•Pan
Instructions
1
- Boil a full kettle.
- Pour it into a saucepan with 1/2 tsp salt on high heat.
- Boil the pasta, 8 mins.
- Once cooked, drain and pop back in the pan. Drizzle with oil and stir through.
2
- Meanwhile, heat a frying pan on medium-high heat (no oil).
- Fry the chorizo, 3-4 mins.
3
- Stir in the tomato puree. Fry, 1 min.
- Add the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both). Simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it’s piping hot, 1-2 mins.
4
- Stir the pasta into the sauce. Add a splash of water if needed.
- Share between bowls. Crumble over the cheese.
- Sprinkle over the crispy onions and chilli flakes.
- Enjoy!
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