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

Speedy Creamy Chorizo & Sweetcorn Pasta

with Spinach and Cheese

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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
Cooking time15 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

180 grams

Rigatoni Pasta

(ContainsCereals containing gluten)

1 tin(s)


1 unit(s)

Echalion Shallot

1 unit(s)


90 grams

Diced Chorizo

40 grams

Baby Spinach

100.01 grams

Creme Fraiche


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 (kcal)762 kcal
Energy (kJ)3188 kJ
Fat36.4 g
of which saturates16.2 g
Carbohydrate79 g
of which sugars10.2 g
Protein33.6 g
Salt2.91 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water to the boil with 1/4 tsp salt.
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 oil and stir through to stop it sticking together.


a) While the pasta cooks, 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 chorizo and sweetcorn to the pan. Fry until starting to brown, 4-5 mins, stirring occasionally.
c) Once browned, lower the heat to medium.


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


a) Once the spinach has wilted, add the creme fraiche and water for the sauce (see ingredients for amount) to the pan.
b) Bring to the boil, stirring, then remove from the heat.
c) Mix in half the grated hard Italian style cheese. Season to taste with salt and pepper.


a) Add the cooked pasta to the frying pan and gently mix until well coated in the sauce, reheating quickly if necessary.
b) Serve your chorizo and sweetcorn pasta in large bowls with the remaining cheese sprinkled on top to finish.