Pronto Spiced Parma Ham Filled Pasta
with Charred Corn and Pepper
Punchy and smoky with a spicy kick, Cajun spice mix contains ingredients such as chilli powder, ground cumin, oregano and thyme. The spiced Cajun sauce pairs perfectly with the creamy filling of the parma ham pasta and makes a meal that's ready in less than 15 minutes. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
160 grams
Sweetcorn
1 unit(s)
Bell Pepper
250 grams
Parma Ham & Parmigiano Reggiano Filled Pasta
(Contains: Cereals containing gluten, Egg, Milk, Wheat May contain traces of: Soya, Mustard)
30 grams
Tomato Puree
1 sachet(s)
Cajun Spice Mix
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Baby Spinach
Not included in your delivery
150 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Utensils
Instructions
- Drain the sweetcorn. Halve the pepper and discard the core and seeds. Slice into thin strips.
- Heat a drizzle of oil in a frying pan on high heat.
- Once hot, fry the sweetcorn and pepper, 5-6 mins. Adjust the heat if necessary.
- Stir only twice - you want the veg to pick up some nice colour.
- Boil a half-full kettle.
- Pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the filled pasta, 3 mins.
- Once cooked, drain and drizzle with oil.
- Once the sweetcorn and pepper have charred, reduce the heat to medium-low.
- Stir in the tomato puree, Cajun spice mix (add less if you'd prefer things milder), chicken stock paste, creme fraiche and water (see pantry). Simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Add the cheese and honey (see pantry). Taste and season with salt and pepper if needed.
- Stir in the cooked pasta. Add a splash of water if it's a little too thick.
- Serve in bowls.
