Creamy Cherry Tomato & Chorizo Fusilli
with Baby Spinach & Parmesan Cheese
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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 Spinach Leaves
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Courgette
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
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.
• Divide creamy cherry tomato and chorizo fusilli between bowls. • Sprinkle over grated Parmesan cheese and tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.
