Speedy Creamy Chorizo & Sweetcorn Pasta

Name: Speedy Creamy Chorizo & Sweetcorn Pasta with Spinach
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 100 Baby Spinach; 1 Chicken Stock Powder; 1 Echalion Shallot; 150 Sweetcorn; 200 Rigatoni Pasta; 120 Chorizo; 1 Garlic Clove**; 99 Creme Fraiche; 40 Grated Hard Italian Style Cheese; 50 Water for the Sauce

with Spinach

Recipe Development TeamPublished on October 22, 2020

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Some days you just want a little time to put your feet up. We made this dish with the classic Italian notions of simplicity and speed at its heart. This Chorizo & Sweetcorn Pasta with Spinach is bursting full of flavours and make the perfect dinner night option, from HelloFresh. Buon appetito!

Tags:

Rapid

Allergens:

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 15 minutes

DifficultyMedium

Ingredients

serving amount

100

Baby Spinach

Chicken Stock Powder

Echalion Shallot

150

Sweetcorn

200

Rigatoni Pasta

120

Chorizo

Garlic Clove**

Creme Fraiche

(Contains: Milk)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)922 kcal

Energy (kJ)3858 kJ

Fat44 g

of which saturates19 g

Carbohydrate92 g

of which sugars11 g

Protein41 g

Salt5 g

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

Cooking Instructions and Tips

a) Fill a large saucepan with water and bring to the boil with 0.25 tsp of salt for the pasta. b) Once boiling, add the rigatoni to the pan and cook until tender, 12 mins. c) Once cooked, drain in a colander, pop back in the pan, drizzle with a little oil and stir through to stop it sticking together.

a) Meanwhile, drain and rinse the sweetcorn in a sieve. b) Halve, peel and thinly slice the shallot. c) Peel and grate the garlic (or use a garlic press).

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

a) Once browned, lower the heat to medium. b) Add the onion to the pan. Cook until softened, 3-4 mins, stirring occasionally. c) Mix in the garlic and cook for 30 seconds. d) Stir in the spinach, 1 handful at a time, until wilted, 1-2 mins.

a) 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. b) Stir to dissolve the stock powder. c) Bring to the boil then remove from the heat. d) Mix in half the hard Italian cheese. e) Season to taste with salt and pepper.

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