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Speedy Creamy Chorizo & Sweetcorn Pasta

Speedy Creamy Chorizo & Sweetcorn Pasta

with Kale

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Allergens:Cereals containing glutenMilkEgg

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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

200 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

150 grams

Sweetcorn

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic

90 grams

Chorizo

100 grams

Kale

100 grams

Creme Fraiche

(ContainsMilk)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3254 kJ
Energy (kcal)823 kcal
Fat36.9 g
of which saturates16.2 g
Carbohydrate89 g
of which sugars11.0 g
Protein37 g
Salt3.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Colander
Saucepan
Cutting board
Knife
Sieve
Garlic Press
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

a) Fill a large saucepan with water and bring to the boil with 1/4 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.

2

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).

3

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.

4

a) Once browned, lower the heat to medium. Add the shallot to the pan. b) Cook until softened, 3-4 mins, stirring occasionally. c) Mix in the garlic and cook for 30 seconds. Stir in the kale and stir fry until tender, 4-5 mins.

5

a) Once the kale is tender, add the creme fraiche and water for the sauce (see ingredients list for amount) into the pan. b) Bring to the boil then remove from the heat. c) Mix in half the hard Italian cheese. Season to taste with salt and pepper.

6

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!