HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Creamy Chorizo & Sweetcorn Pasta
topBanner
Speedy Creamy Chorizo & Sweetcorn Pasta

Speedy Creamy Chorizo & Sweetcorn Pasta

with Spinach and Cheese

Read more

This Speedy Creamy Chorizo & Sweetcorn Pasta is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:RapidFamily Friendly
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

180 grams

Wheat Rigatoni Pasta

(ContainsCereals containing Gluten)

150 grams

Sweetcorn

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

90 grams

Chorizo

100 grams

Baby Spinach

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)3435 kJ
Energy (kcal)821 kcal
Fat38.0 g
of which saturates19.0 g
Carbohydrate82 g
of which sugars12.0 g
Protein36 g
Salt2.95 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Saucepan
Colander
Sieve
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the pasta.
b) Once boiling, add the rigatoni to the pan and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back into 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 red onion.
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 chorizo and sweetcorn to the pan.
c) Fry until both the chorizo and sweetcorn are starting to brown, 4-5 mins, stirring occasionally. Once browned, lower the heat to medium.

4

a) Add the onion to the pan. Cook until softened, 3-4 mins, stirring occasionally.
b) Stir in the garlic and cook for 30 secs.
c) Stir in the spinach, a handful at a time, until wilted and piping hot, 1-2 mins.

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.

6

a) Add the cooked 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!