Chorizo & Truffle Cream Cheese Orecchiette

Name: Chorizo & Truffle Cream Cheese Orecchiette with Lemony Pear & Rocket Salad
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Orecchiette; 1 Pear; 1 Lemon; 200 g Mild Chorizo; ½ packet Cream Cheese; 1 sachet Chicken-Style Stock Powder; 2 packet Grated Parmesan Cheese; 1 packet Rocket Leaves; 1 packet Truffle Oil; 1 packet Leek; 1 packet Garlic Paste; 1 drizzle olive oil

with Lemony Pear & Rocket Salad

Berlinda LeUpdated on July 10, 2026

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Calories

:

1160 kcal

Protein

:

42.6g protein

Total

:

15 minutes

Difficulty

:

Easy

Allergens:

Gluten
Wheat
Milk
May contain traces of allergens
Soy
Gluten
Eggs
Cashew
Sesame
Almond
Fish
Milk
Wheat

Welcome pure decadence in a bowl with this luxurious pasta dish. Mild chorizo and rich truffle cream cheese coat every curve of orecchiette, creating a velvety, flavour-packed mouthful in every bite. To top it off, a fresh and zesty salad of rocket and juicy pear adds the perfect contrast. It’s an elegant weeknight treat that tastes like it’s straight out of an Italian trattoria!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Orecchiette

(Contains: Gluten, Wheat May be present: Soy)

1

Pear

1

Lemon

200 g

Mild Chorizo

½ packet

Cream Cheese

(Contains: Milk)

1 sachet

Chicken-Style Stock Powder

2 packet

Grated Parmesan Cheese

(Contains: Milk)

1 packet

Rocket Leaves

1 packet

Truffle Oil

(May be present: Gluten, Eggs, Soy, Cashew, Sesame, Almond, Fish, Milk, Wheat)

1 packet

Leek

1 packet

Garlic Paste

Not included in your delivery

1 drizzle

olive oil

Nutrition

Energy (kJ)4860 kJ

Calories1160 kcal

Fat73.3 g

of which saturates30.9 g

Carbohydrate78.9 g

of which sugars13.1 g

Dietary Fibre6.1 g

Protein42.6 g

Sodium1870 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

PDF

1

Boil a full kettle of water. Pour boiled water into a large saucepan over high heat with a generous pinch of salt.
Cook orecchiette in boiling water until ‘al dente’, 11 minutes.
Reserve pasta water (1 cup for 2 people / 2 cups for 4 people). Drain orecchiette, then return to saucepan.

2

Meanwhile, thinly slice pear into wedges.
Slice lemon into wedges.
Roughly chop mild chorizo.

3

In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Add chorizo and sliced leek and cook, breaking up with a spoon, until golden, 4-6 minutes.
Add garlic paste and cook until fragrant, 1 minute.

4

Add cream cheese (1/2 packet for 2P / 1 packet for 4P) and the reserved pasta water, stirring until combined, 2-3 minutes.
Remove pan from heat and stir through cooked orecchiette, half the grated Parmesan cheese and a good squeeze of lemon until combined. Season to taste.

TIP: Add a splash of water if the pasta looks dry!

5

In a medium bowl, combine pear, rocket leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season.

6

Divide chorizo and cream cheese orecchiette between bowls.
Drizzle with some truffle oil.
Top with lemony pear and rocket salad and garnish with remaining Parmesan cheese. Serve with any remaining lemon wedges. Enjoy!