Creamy Cherry Tomato & Chorizo Fusilli

Name: Creamy Cherry Tomato & Chorizo Fusilli with Baby Spinach & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 tin Tinned Cherry Tomatoes; 1 packet Fusilli; 200 g Mild Chorizo; 1 packet baby leaves; 1 packet Parsley; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 Courgette; 1 drizzle olive oil

with Baby Spinach & Parmesan Cheese

Get up to $175 off

Whip up a pasta salad like no other, filled to the brim with mildly spiced chunks of chorizo, a burst of sweetness from the fresh cherry tomatoes and a rich creamy sauce stirred through to bring it all together. Top it off with a fresh herb and some Parmesan cheese.

Tags:

Easy

Allergens:

Wheat

•Gluten

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 tin

Tinned Cherry Tomatoes

1 packet

Fusilli

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

200 g

Mild Chorizo

1 packet

baby leaves

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Courgette

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories1190 kcal

Energy (kJ)5000 kJ

Fat75.9 g

of which saturates42.2 g

Carbohydrate81.8 g

of which sugars16.8 g

Dietary Fibre8.2 g

Protein41.1 g

Sodium1610 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

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Cook fusilli in boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli, then return to saucepan.

• Meanwhile, roughly chop mild chorizo. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo until browned, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.

• Reduce heat to medium, add bechamel sauce, tinned cherry tomatoes (see ingredients) and a splash of the reserved pasta water and cook until slightly reduced, 2-3 minutes. • Remove pan from heat, then stir through cooked fusilli and baby spinach leaves. Season to taste.

TIP: Add a splash more of pasta water if the mixture looks dry.