Speedy Creamy Chorizo & Sweetcorn Pasta
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Speedy Creamy Chorizo & Sweetcorn Pasta

Speedy Creamy Chorizo & Sweetcorn Pasta

with Spinach and Cheese

.

Tags:
Rapid
Allergens:
Cereals containing gluten
Milk
Egg

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.

Preparation Time20 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

180

Rigatoni Pasta

(Contains Cereals containing gluten)

150

Sweetcorn

1

Echalion Shallot

1

Garlic Clove

90

Chorizo

100

Baby Spinach

100.01

Creme Fraiche

(Contains Milk)

40

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

50

Water for the Sauce

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Nutritional information

Energy (kcal)785 kcal
Energy (kJ)3284 kJ
Fat39.3 g
of which saturates20.9 g
Carbohydrate72.9 g
of which sugars7.6 g
Protein35 g
Salt3.14 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Colander
Chopping Board
Sieve
Garlic Press
Knife
Grill Pan
Bowl

Instructions

Cook the Pasta
1

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 into the pan, drizzle with a little oil and stir through to stop it sticking together.

Get Prepped
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).

Fry Time
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.

Start the Sauce
4

a) Once browned, lower the heat to medium. b) Add the shallot 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.

Finish the Sauce
5

a) Once the spinach has wilted, 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 style cheese. Season to taste with salt and pepper.

Serve
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 style cheese sprinkled on top. Enjoy!