Creamy Cherry Tomato, Beef & Chorizo Fusilli
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Creamy Cherry Tomato, Beef & Chorizo Fusilli

Creamy Cherry Tomato, Beef & Chorizo Fusilli

with Baby Leaves & Parmesan Cheese

Whip up a pasta dinner like no other, filled to the brim with beef, 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.

Kid Friendly

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

Total Time15 minutes
Cooking Time10 minutes


Serving amount

1 packet

Mild Chorizo



1 packet


1 sachet

Garlic & Herb Seasoning

½ packet


(Contains Milk; )

½ tin

tinned cherry tomatoes

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

1 packet


1 packet

beef mince

Not included in your delivery

olive oil


Nutrition Values

Energy (kJ)5396 kJ
Calories1290 kcal
Fat76.2 g
of which saturates36 g
Carbohydrate77.1 g
of which sugars12.4 g
Dietary Fibre7.2 g
Protein66.2 g
Sodium1636 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.


Large Pan
Large Non-Stick Pan



• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil. • Meanwhile, roughly chop mild chorizo. Thinly slice courgette into half-moons. • 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.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chorizo and beef mince, breaking up with a spoon, until browned, 4-5 minutes. • Add garlic & herb seasoning and cook until fragrant, 1 minute.


• Reduce heat to medium, add cream (see ingredients), 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, stir through cooked fusilli and baby leaves. Season to taste.

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


• Divide quick creamy cherry tomato, beef 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.