Creamy Double Chorizo & Roasted Pumpkin Fusilli

Name: Creamy Double Chorizo & Roasted Pumpkin Fusilli with Leek & Celery
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Garlic; 1 Red Onion; 1 packet Fusilli; 400 g Mild Chorizo; 1 Celery; 1 packet Parsley; 1 packet Cream; 1 Leek; 1 sachet Chicken-Style Stock Powder; 1 packet Peeled Pumpkin Pieces

with Leek & Celery

Get up to $175 off

Allergens:

Wheat

•Gluten

•Milk

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Garlic

Red Onion

1 packet

Fusilli

(Contains: Wheat, Gluten; May be present: Soy, Eggs. )

400 g

Mild Chorizo

Celery

1 packet

Parsley

1 packet

Cream

(Contains: Milk; )

Leek

1 sachet

Chicken-Style Stock Powder

1 packet

Peeled Pumpkin Pieces

Nutrition Values

Calories1460 kcal

Energy (kJ)6110 kJ

Fat98.1 g

of which saturates49.5 g

Carbohydrate88.3 g

of which sugars17.3 g

Dietary Fibre8 g

Protein54.1 g

Sodium2340 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

• Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. • Slice onion (see ingredients) 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 fusilli, stirring occasionally, until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain fusilli and return to the pan. Add a drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• 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 (cook in batches if your pan is getting crowded).

• Add garlic to the chorizo and cook until fragrant, 1 minute. • Reduce heat to low, then add 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 fusilli and roasted veggies, then gently stir to combine. Season with pepper.

• Divide creamy chorizo and roasted pumpkin fusilli between bowls. • Tear over parsley to serve. Enjoy! Little cooks: Add the finishing touch by tearing over the parsley.