Creamy Chorizo & Pumpkin Penne
with Leek & Celery
- Gluten
- Milk
- May contain traces of allergens
- Soy
- Eggs
This rich pumpkin penne comes together in no time, leaving you to kick your feet up and enjoy quality time with the ones who matter. With the luxurious addition of chorizo, it takes this delicious meal to the next level – taste it and see! Unfortunately, this week’s fusilli was in short supply, so we’ve replaced it with penne. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
1
Brown Onion
1 packet
peeled pumpkin pieces
1 packet
penne
(Contains: Gluten May be present: Soy, Eggs)
1 stalk
celery
1
leek
2 clove
garlic
1 packet
Mild Chorizo
½ bottle
cream
(Contains: Milk)
½ sachet
Chicken-Style Stock Powder
1 bag
parsley
Not included in your delivery
olive oil
Nutrition
You will need
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. • Slice onion into wedges. • Place onion and peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.
Little cooks: Kids can help arrange the veggies on the tray!
• Meanwhile, cook penne in the boiling water, stirring occasionally, until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain penne and return to the pan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, thinly slice celery and leek. Finely chop garlic and mild chorizo. • When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chorizo, leek and celery until golden, 6-8 minutes.
• Add garlic to the chorizo and cook until fragrant, 1 minute. • Reduce heat to low, then add reserved pasta water, cream (see ingredients) and chicken-style stock powder (see ingredients). Stir to combine and simmer until thickened and slightly reduced, 2-3 minutes
• Add cooked penne and roasted veggies, then gently stir to combine. Season with pepper.
• Divide creamy chorizo and pumpkin penne between bowls. • Tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by tearing over the parsley.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty combination of chorizo and pumpkin, though some found it a bit rich or bland.
- Ease of prep: Quick and easy to make, though some noted there was quite a bit of chopping involved.
- Suggestions: Consider adding Parmesan, spinach, or chilli to boost flavour. Try pan-frying the pumpkin and onion for a quicker cook time.
- Next-day meals: Makes enough for leftovers, perfect for lunch the next day or extending to two nights' worth of dinners.
- Kid-friendly: Some children found it too rich; consider diluting with extra pasta or reducing cream for younger palates.
