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Creamy Chorizo & Leek Orecchiette
Creamy Chorizo & Leek Orecchiette

Creamy Chorizo & Leek Orecchiette

with Garlic Pangrattato

Allergens:
Gluten(Wheat)
Milk
Gluten

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

Total25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

garlic

1

panko breadcrumbs

1

portabello mushrooms

1

onion

1

Mild Chorizo

1

Garlic & Herb Seasoning

1

cream

1

baby spinach leaves

1

orecchiette

1

courgette

Not included in your delivery

1

olive oil

1

butter

Nutrition Values

Energy (kJ)5472 kJ
Fat86.1 g
of which saturates46.1 g
Carbohydrate92.1 g
of which sugars13.5 g
Protein38 g
Sodium1492 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.

Cooking Steps

1

• Boil the kettle. Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Season and transfer to a bowl.

2

• Meanwhile, half-fill a medium saucepan with boiling water. • Cook orecchiette in the boiling water until 'al dente', 8 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain orecchiette and return to the pan. • Meanwhile, thinly slice leek into rounds. Slice courgette into half-moons. Roughly chop red onion and mild chorizo. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, half-fill a medium saucepan with boiling water. • Cook orecchiette in the boiling water until 'al dente', 8 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain orecchiette and return to the pan. • Meanwhile, thinly slice leek into rounds. Slice courgette (see ingredients) into half-moons. Roughly chop red onion and mild chorizo. Thinly slice portabello mushrooms.

3

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until browned, 4-5 minutes. • Add leek, courgette and onion and cook until tender, 4-5 minutes. • Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. • Add cream (see ingredients) and the butter. Simmer until slightly reduced, 1-2 minutes. • Add orecchiette and reserved pasta water, stir to combine and simmer until slightly reduced, 1 minute. • Add baby spinach leaves and stir to combine. Season to taste. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until browned, 4-5 minutes. • Add mushroom, leek, courgette and onion and cook until tender, 4-6 minutes. • Add cream (see ingredients) and the butter. Simmer until slightly reduced, 1-2 minutes. • Add cooked orecchiette and reserved pasta water. Stir to combine and simmer until slightly reduced, 1 minute. • Add baby spinach leaves and stir to combine. Season to taste.

4

• Divide creamy chorizo and leek orecchiette between bowls. • Top with garlic pangrattato to serve. Enjoy!