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
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
1
olive oil
1
butter
• 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.
• 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.
• 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.
• Divide creamy chorizo and leek orecchiette between bowls. • Top with garlic pangrattato to serve. Enjoy!