Chorizo, Corn & Courgette Fusilli

Name: Chorizo, Corn & Courgette Fusilli with Parmesan
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 tin sweetcorn; 1 courgette; ½ packet fusilli; ½ lemon; 1 packet Mild Chorizo; 1 sachet Garlic & Herb Seasoning; 1 packet Soffritto Mix; ½ packet tomato paste; 20 g butter; 1 bag baby spinach leaves; 1 packet Grated Parmesan Cheese

with Parmesan

4.5(49)

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Calories

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Protein

33.1g protein

Total

25 minutes

Difficulty

Easy

Kid Friendly

Allergens:

Gluten(Wheat)
Milk
May contain traces of allergens
Soy
Eggs

There are plenty of choices for a good risoni out there, but we’re positive we have the winning combination of ingredients that will top the lot. The mild spice of the chorizo is cooled by roasted courgette and corn, then zested with lemon juice and doused in a tomato sauce. That sounds (and tastes) like the best to us. *Unfortunately, this week's risoni was in short supply, so we've replaced it with fusilli. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!*

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

Ingredients

Serving amount

1 tin

sweetcorn

courgette

½ packet

fusilli

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

lemon

1 packet

Mild Chorizo

1 sachet

Garlic & Herb Seasoning

1 packet

Soffritto Mix

½ packet

tomato paste

1 bag

baby spinach leaves

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk; )

Nutrition Values

Energy (kJ)2987 kJ

Fat39.8 g

of which saturates17.8 g

Carbohydrate51.3 g

of which sugars11.2 g

Protein33.1 g

Sodium1721 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

•Baking Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut courgette into bite-sized chunks. Drain the sweetcorn. • Place courgette and sweetcorn on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 15-20 minutes.

• Meanwhile, half-fill a large saucepan with water and a generous pinch of salt. Bring to the boil. • Cook fusilli (see ingredients) in the boiling water, over high heat, until 'al dente', 12 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fusilli, then return to the pan with a drizzle of olive oil. • While the fusilli is cooking, zest lemon to get a pinch, then slice into wedges. Finely chop mild chorizo.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo, garlic & herb seasoning and soffritto mix until browned, 4-5 minutes. • Add tomato paste (see ingredients) and the butter and cook until fragrant, 1-2 minutes. • Remove pan from heat, then add cooked fusilli, roasted veggies, reserved pasta water, baby spinach leaves, lemon zest and a generous squeeze of lemon juice. Stir to combine. Season to taste.